Effects of Dietary Supplementation of Wet Fermented Feed on Quality and Antioxidant Property of Fattening Pork

This research was designed to explore the effects of adding 10% wet fermented feed to fattening pork quality and antioxidant properties. In this study, ternary pig research subjects added 10% wet fermentation feed (including fermented soybean meal, fermented corn and fermented bran) to the diet of the experimental group. After the pigs came out of the pen, the buttocks were selected for experimentation. The relevant indicator changes in the control group and the experimental group were analyzed and the sensory assessment was performed. The results showed that the drip loss rate of the 10% wet fermentation feed group was significantly reduced by 29.80% compared with the control group (P<0.05). There was no significant difference in shear force (P>0.05). The meat redness value (a^*) and yellowness value (b^*) of the experimental group were significantly increased (P<0.05), which indicated that the flesh color of the group was more plump and vivid. There were significant differences in antioxidant capacity between the two groups (P<0.05). Among them, the total antioxidant capacity (T-AOC), superoxide dismutase (SOD) activity and glutathione peroxidase (GSH-PX) activity in the experimental group were significantly higher than those in the control group (P<0.05), with 51.90%, 37.51% and 29.63% respectively. malonaldehyde (MDA) content was significantly reduced by 10.73% (P<0.05), and protein free carbonyl content was not significantly reduced (P>0.05). The results of the electronic nose experiment showed that the flavor difference between the two groups of meat samples was larger, and the meat sample flavor of the experimental group was more abundant. The sensory evaluation results showed that the experimental group was significantly higher than the control group in terms of total score, flavor, juiciness and overall evaluation (P<0.05). In conclusion, the addition of 10% wet fermented feed in the diet could improve the water holding capacity and antioxidant properties, thereby improving pork quality.