Effects of Addition of Amino Acids or Soybean Phospholipid in Diet on Slaughter Performance and Meat Quality of Pigs

[Objectives] The study aims to discuss the effects of addition of arginine and glutamic acid or soybean phospholipid, vitamin E and yeast selenium in diet on the slaughter performance and meat quality of long (white)×large (York) binary hybrid pigs. [Methods] 27 long×large castrated hybrid boars with the body weight of (54.4±0.15) kg were randomly divided into 3 groups, with 3 replicates per group and 3 pigs per replicate. Group A was the control group, in which the pigs were fed basal diet; in group B, 0.8% arginine and 0.60% glutamate were added to the basal diet; in group C, 75 g of soybean phospholipid, 20 g of vitamin E and 8 g of yeast selenium were added to every 100 kg of the basal diet. The trial period was 60 d. After the experiment was ended, one test pig with similar body weight was selected from each replicate for slaughter and meat determination. [Results] The average weight gain and eye muscle area of the pigs in group B were significantly higher than those in group C (P<0.05), and also showed an increasing trend compared with group A, but there was no statistically significant difference (P>0.05); there was no significant difference between group B or C and group A in the average weight gain and eye muscle area (P>0.05). There was no significant difference in other slaughter performance between the three groups (P>0.05). Besides, there was also no significant difference in the content of various amino acids, total amino acids and total umami amino acids between the three groups (P>0.05). The inosine content in the longissimus dorsi muscle and muscle cooking loss of binary hybrid pigs in group C were significantly better than those in group B (P<0.05), and also had a tendency to be better than those in group A, but there was no significant difference (P>0.05); there was no significant difference between group B or C and group A in the inosine content and muscle cooking loss of the pigs (P>0.05). In addition, there was no significant difference in other meat traits and chemical composition of the longissimus dorsi muscle between group B or C and group A (P>0.05). [Conclusions] The addition of arginine and glutamic acid or soybean phospholipid, vitamin E and yeast selenium in diet had no significant effect on the growth rate, slaughter performance and meat traits of long×large binary hybrid pigs.