关键词: 猪, 生长性能, 铜, VE, 猪肉品质

Abstract: A 2×3 factorial trial was used in the experiment to study the effects of the removal time of high-level copper(250 mg/kg) from diets, together with or without VE supplementation on the performance and meat quality. High-level copper was removed from the beginning of the trial(i.g.20 kg of body weight) or not removed until pigs reached 60 kg or 80 kg. After copper removal, either 0 or 200 mg/kg VE was added in the diet. Fifty-four Yorkshine pigs with average body weight of 20 kg were allotted into the 6 treatments of 3 replicates with 3 pigs per replicate. The results showed that growth performance and carcass characteristics were not significantly influenced by the dietary treatments(P>0.05). VE supplementation after copper removal improved feed efficiency(P>0.05) and increased the content of iron and VE in the meat. Either supplementation or removal of 250 mg/kg copper didn't influence meat quality. The supplementation of 200 mg/kg VE after copper removal reduced TBA value(P<0.01) and drip loss(P>0.05), improved color scores(P<0.01) of the pork chops stored at 4℃ up to 9 days. The earlier the VE supplementation, the higher the improvement. It is concluded that supplementation of 250 mg copper/kg diet has no obvious negative influence on meat quality and VE supplementation at early stage improves meat quality.

Key words: GROWING-FINISHING PIGS, PERFORMANCE, COPPER, VITAMIN E, MEAT QUALITY