The aim of this study was to determine the effect of milk thistle seed supplementation in pig fattener diets on productive traits, slaughter carcass traits, and meat quality as well as meat, backfat and liver fatty acid composition. The experiment was carried out using 60 barrows, with an initial body weight of 25.0 ± 0.5 kg. The experiment lasted for 100 days. The animals were divided into 3 groups, with 20 pigs in each. The diet of the control group (group I) did not have thistle supplementation, while the remaining groups received 3% (group II) or 6% (group III) thistle in the mixture. Analysis showed that the milk thistle seeds contained relatively high contents of protein, fat, lysine, linoleic acid, oleic acid, and active flavonolignans – specifically silybin A and B (26.4 g), isosilybin (5.3 g), silychristin (10.6 g) and a low amount of silydianin (0.1 g). The 3% milk thistle seed addition improved the average daily weight gains by about 2% and 6% addition improved the gains by 3.8% during the grower period. There was no significant effect of milk thistle seeds on carcass meat content but the backfat layer was thinner. The meat of pigs which received milk thistle was more saturated in red (significantly higher a* values) and less saturated in yellow (significantly lower b* values) for both fresh and cooked samples and its texture, water-holding capacity and oxidative capacity were all improved (thiobarbituric acid reactive substances (TBARS) index lower by more than 30%). The addition of milk thistle seeds decreased the cholesterol content in lumborum muscle, backfat and liver, and these tissues were also characterised by higher polyunsaturated fat (PUFA) content and lower PUFA n-6 : n-3 ratio. Milk thistle seeds increased the hypocholesterolemic : hypercholesterolemic (h : H) index in all tissues and reduced the thrombogenic (TI) and atherogenic (AI) indices. Summing up the results, milk thistle seeds at supplementation levels of 3 and 6% are indicated to be a useful feed admixture for fattened pigs to improve meat quality and oxidative stability. The higher dose of milk thistle seeds (6%) appeared to be more effective in improving weight gains, feed utilisation, PUFA content in tissues, and water-holding and antioxidant capacities.

这项研究的目的是确定猪增肥饮食中添加乳蓟种子对生产性状，屠宰car体性状和肉质以及肉，背脂和肝脂肪酸组成的影响。实验使用60头初始体重为25.0±0.5千克的手推车进行。实验持续了100天。将动物分为3组，每组20只猪。对照组（I组）的饮食没有添加蓟，而其余各组的混合物中分别添加了3％（II组）或6％（III组）蓟。分析表明，水飞蓟种子含有较高含量的蛋白质，脂肪，赖氨酸，亚油酸，油酸和活性黄酮木素-特别是水飞蓟宾A和B（26.4 g），异水飞蓟宾（5.3 g），水飞蓟素（10）。6克）和少量的水飞蓟素（0.1克）。在生长期间，添加3％的水飞蓟种子可使平均日增重提高约2％，而添加6％的水飞蓟种子可使日增重增加3.8％。乳蓟种子对car体肉含量没有显着影响，但背脂层较薄。对于新鲜和煮熟的样品，接受乳蓟的猪的肉红色饱和度较高（a *值显着较高），而黄色肉质饱和度（b *值显着较低），其质地，保水能力和氧化能力均较高。所有方面都得到改善（硫代巴比妥酸反应性物质（TBARS）指数降低了30％以上）。牛奶蓟种子的添加降低了胆固醇的含量 在生长期间，添加3％的水飞蓟种子可使平均日增重提高约2％，而添加6％的水飞蓟种子可使日增重增加3.8％。乳蓟种子对car体肉含量没有显着影响，但背脂层较薄。对于新鲜和煮熟的样品，接受乳蓟的猪的肉红色饱和度较高（a *值显着较高），而黄色肉质饱和度（b *值显着较低），其质地，保水能力和氧化能力均较高。所有方面都得到改善（硫代巴比妥酸反应性物质（TBARS）指数降低了30％以上）。牛奶蓟种子的添加降低了胆固醇的含量 在生长期间，添加3％的水飞蓟种子可使平均日增重提高约2％，而添加6％的水飞蓟种子可使日增重增加3.8％。乳蓟种子对car体肉含量没有显着影响，但背脂层较薄。新鲜和煮熟的样品均接受牛奶蓟的猪的肉红色饱和度较高（a *值较高），而黄色肉饱和度（b *值较低），其质地，保水能力和氧化能力均较高。所有方面都得到改善（硫代巴比妥酸反应性物质（TBARS）指数降低了30％以上）。牛奶蓟种子的添加降低了胆固醇的含量 乳蓟种子对car体肉含量没有显着影响，但背脂层较薄。对于新鲜和煮熟的样品，接受乳蓟的猪的肉红色饱和度较高（a *值显着较高），而黄色肉质饱和度（b *值显着较低），其质地，保水能力和氧化能力均较高。所有方面都得到改善（硫代巴比妥酸反应性物质（TBARS）指数降低了30％以上）。牛奶蓟种子的添加降低了胆固醇的含量 乳蓟种子对car体肉含量没有显着影响，但背脂层较薄。对于新鲜和煮熟的样品，接受乳蓟的猪的肉红色饱和度较高（a *值显着较高），而黄色肉质饱和度（b *值显着较低），其质地，保水能力和氧化能力均较高。所有方面都得到改善（硫代巴比妥酸反应性物质（TBARS）指数降低了30％以上）。牛奶蓟种子的添加降低了胆固醇的含量 持水能力和氧化能力均得到改善（硫代巴比妥酸反应性物质（TBARS）指数降低了30％以上）。牛奶蓟种子的添加降低了胆固醇的含量 持水能力和氧化能力均得到改善（硫代巴比妥酸反应性物质（TBARS）指数降低了30％以上）。牛奶蓟种子的添加降低了胆固醇的含量腰肌，背部脂肪和肝脏以及这些组织的特征还在于较高的多不饱和脂肪（PUFA）含量和较低的PUFA n-6：n-3比。乳蓟种子增加了所有组织的降胆固醇，高胆固醇（h：H）指数，并降低了血栓形成（TI）和动脉粥样硬化（AI）指数。总的来说，乳蓟种子的添加水平为3％和6％，表明它们是肥育猪的有用饲料混合物，可改善肉质和氧化稳定性。较高剂量的水飞蓟种子（6％）似乎在改善体重增加，饲料利用率，组织中PUFA含量以及保水和抗氧化能力方面更有效。