关键词: 猪, 生长性能, 猪肉品质, 铜, VE

Abstract: Thirty six Yorkshire pigs with average initial body weight of 20 kg through 100 kg were used to study the effect of copper and Vitamin E(VE) supplementation in the basal diet on the growth performance and meat quality of pigs. 2×2 factorial design with two levels of copper(0 and 250 mg/kg) and two levels of VE(0 and 200 mg/kg) supplementation was employed to compare the effects of copper and/or VE on the growth performance and meat quality of pigs. The results showed that growth performance and carcass characteristics were not significantly influenced by the dietary treatments(P>0.05) although the supplementation of 250 mg/kg copper or 200 mg/kg VE or the combination of both tended to increase average daily gain, feed conversion rate and area of Logissimus dorci(LD) muscle in addition that FCR increased for the treatment of copper and VE combination. Supplementation 250 mg/kg copper didn't influence drop loss, TBA value and color scores of pork chops stored under 4℃(P>0.05) for up to 18 days(P>0.05). The supplementation of 200 mg/kg VE in either the presence or absence of copper enhanced the content of iron, copper and VE in LD muscle, reduced TBA value(P<0.01), improved color scores(P<0.01) of the pork chops stored at 4℃ up to 9 days. It is concluded that the supplementation of copper in the diet for pigs from 20 kg to 100 kg of bodyweight has no negative influence on pork quality, and the supplementation of VE, however, improves the quality and extends shelf life of pork significantly.

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