甘草提取物对育肥猪生长性能、肠道形态及肉品质的影响OA

This study investigated the regulatory effects of licorice extract on the growth performance,intestinal morphology,and meat quality traits of finishing pigs.Eighty healthy Landrace×Yorkshire(LY)crossbred finishing pigs with an initial body weight of approximately 60 kg were selected and randomly allocated into four treatment groups based on a single-factor completely randomized design,with five replicates per group and four pigs per replicate.The control group was fed a basal diet,while the experimental groups received the basal diet supplemented with 0.05％,0.10％,or 0.15％licorice extract,respectively,for a 60-day trial period following a 7-day adaptation phase.The results demonstrated that,compared with the control group,dietary supplementation with 0.10％and 0.15％licorice extract significantly increased the average daily gain(ADG)by 8.7％and 9.2％(P<0.05,respectively),and significantly improved the feed conversion ratio(F/G)by reducing it by 8.6％and 8.1％(P<0.05,respectively).Serum biochemical analysis revealed that superoxide dismutase(SOD)activity and total antioxidant capacity(T-AOC)were significantly up-regulated,whereas the content of malondialdehyde(MDA),a marker of lipid peroxidation,was significantly decreased(P<0.05).Intestinal morphometry showed that the villus height in the duodenum,jejunum,and ileum was significantly increased,crypt depth was significantly reduced,and the villus height-to-crypt depth ratio(V/C)was significantly elevated(P<0.05).Furthermore,muscle quality was enhanced,as evidenced by significant improvements in pH at 24 h postmortem(pH24h)and water-holding capacity,alongside a significant reduction in shear force(P<0.05).Based on a comprehensive evaluation of multiple indices,the 0.10％supplementation level exhibited optimal production benefits.Therefore,the recommended optimal dietary inclusion rate of licorice extract for finishing pigs is 0.10％.