1. It can improve the daily weight gain of finishing pigs

Haydon et al. (1995) studied the interaction effect of betaine and dietary amino acid levels on pig feed intake and growth performance. Significantly increased feed intake and daily gain, with a 14% increase in feed intake and a 22% increase in daily gain, but the addition of betaine to high lysine diets (0.62-0.67g/MJ DE) did not Effect. Campbell et al. (1995) reported that adding 0.125% betaine to a methionine-deficient basal diet was more efficient than adding 0.23% methionine. Smith studied the effects of betaine choline on daily gain and feed conversion rate of finishing pigs with an initial weight of 60.7kg. The results showed that betaine could increase daily gain (P<0.05), but had no effect on feed conversion rate. , while choline had a negative effect, reducing feed conversion ratio and daily gain.

Xu Zirong, et al. (1998), Wang Yizhen, et al. (1999) conducted a study on Du grown pigs at different growth stages. Adding 1000mg/kg betaine to the diet increased the daily weight gain of growing pigs by 13.20% (P<0.01), and the feed conversion rate by 7.93% (P<0.05). The weight gain increased by 13.3% (P<0.01). In addition, there were significant gender differences in the effect of promoting the growth of finishing pigs. The effect on barrows was better than that of sows. and feed conversion ratio were not significantly affected.

2. Improve the carcass lean meat rate of pigs and reduce the back fat thickness

Studies have shown that adding 0.125% betaine to the feed of gilts 35 days before slaughter reduces pig backfat thickness by 14.8% and significantly increases eye muscle area. Shurson et al. (1994) confirmed that adding betaine 30 days before slaughter can increase carcass leanness, especially reduce backfat thickness, in most cases. The effects of betaine on carcass composition of pigs of different sexes were also studied abroad. In terms of reducing back fat in finishing pigs, Cera et al. (1995) showed that betaine was more effective in barrows than in gilts. However, the effect in gilts was better than that in uncastrated boars.

The study also showed that there was an interaction effect between the effect of betaine on carcass composition of finishing pigs and the level of dietary amino acids. Haydon et al. (1995) showed that adding betaine to diets with a high lysine-to-energy ratio (0.62g/MJDE, 0.67g/MJDE) could reduce backfat thickness and increase eye muscle area in finishing pigs; Campbell (1995) ) studied the effect of betaine and different methionine levels on the back fat thickness of barrows. The study concluded that compared with high methionine levels, low methionine levels tended to increase the back fat thickness of barrows, but in low levels of methionine feeding The addition of betaine to the diet has the same effect as a diet with high methionine levels in reducing backfat in barrows.

Xu Zirong, et al. (1998), Wang Yizhen, et al. (1999) systematically studied the effect of betaine on the carcass composition of Du grown pigs at different growth stages. The results of the study showed that: (1) 1000mg/kg, 1250mg/kg, 1500mg/kg and 1750mg/kg betaine significantly increased the carcass lean meat rate and eye muscle area of ​​finishing pigs (60-90kg), and decreased significantly. Carcass fat percentage, backfat thickness and suet weight. Betaine showed gender differences in increasing carcass lean and reducing fat in finishing pigs, and was more effective in gilts than in barrows. (2) 1000mg/kg betaine significantly increased the carcass lean meat rate and eye muscle area of ​​growing pigs (30-60kg), and significantly reduced backfat thickness and suet weight. (3) 800mg/kg betaine group significantly increased the carcass lean meat percentage of piglets, but had no significant effect on carcass fat percentage and backfat thickness.

3. Influence on pork quality and flavor

The color, aroma and taste of meat are three important indicators for evaluating meat quality. The color of pork mainly depends on the content of myoglobin in the muscle. The aroma is closely related to the muscle fat content in the muscle. The umami comes from the umami substances in the muscle. , mainly inosinic acid, which is more than 50 times fresher than MSG. Wang Yizhen et al. (2000) showed that betaine significantly improved the longissimus dorsi myoglobin, crude fat and inosinic acid content and the score of muscle marbling in finishing pigs, of which 1750mg/kg betaine made the longissimus dorsi muscle red. The protein content increased by 14.80% (P<0.01), the longissimus dorsi crude fat content increased by 18.45% (P<0.01), and the longissimus dorsi inosinic acid content increased by 21.79% (P<0.01).