Effects of Schisandra Chinesnsis and Citric Acid on Antioxidant Status and Meat Quality of Finishing Pigs

This study was designed to investigate effect of schisandra chinesnsis(SC),citric acid(CA) and their complex(1%CA+0.5%SC) on antioxidant status and meat quality of finishing pigs.Ninety six crossbred(Yorkshire × Landrace) pigs(BW=20.8±0.9 kg) were randomly assigned to one of four dietary treatments(4 pensper treatment),6 pigs per pen(3 gilts and 3 barrows).Testing groups were fed basal diet supplemented with 1%CA,0.5%SC and 1%CA+0.5%SC respectively.Control group was fed a corn-soybean meal basal diet.The result showed that compared with the control group,diets supplemented with SC,CA or complex significantly reduced malondialdehyde(MDA) concentration of tissues and sera of pigs(P 0.05).Superoxide dismutase(SOD) and glutathione reductase(GR) activity of tissues and sera of pigs were significantlyelevatedby supplementation SC or complex(P 0.05).Diets supplemented with SC,CA or complex decreased MDA concentration of LM and SC supplementation decreased drip loss of LM(P 0.05).The results suggested that diets supplemented with SC,CA and complex enhanced antioxidant status,so some meat quality of finishing pigs was improved effectively.