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Different dietary starch sources alter the carcass traits, meat quality, and the profile of muscle amino acid and fatty acid in finishing pigs

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Journal of Animal Science and Biotechnology 2021年第1期12卷 358-371页

作者： Miao Yu Zhenming Li Ting Rong Gang Wang Zhichang Liu Weidong Chen Jiazhou Li Jianhao Li Xianyong Ma Institute of Animal Science Guangdong Academy of Agricultural SciencesState Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Provincial Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationMaoming BranchGuangdong Laboratory for Lingnan Modern AgricultureGuangzhou 510640GuangdongChina

Background: With increasing health awareness among consumers, the demand for healthier, tastier, higher quality and nutritional value pork is increasing. It has been shown that different dietary starch sources can alter the carcass traits and meat quality. However, research on the effects of different starch sources with clear different amylose/amylopectin ratio on the amino acid and fatty acid composition in Longissimus thoracis(L. thoracis) muscle of pigs is limited. This study aimed to investigate the effects of different dietary starch sources on carcass traits, meat quality, muscle amino acid and fatty acid composition, and the mRNA expression levels of genes involved in lipid metabolism and muscle fiber characteristics in finishing pigs. A total of 72 Duroc × Landrace × Large White barrows were randomly allocated to 3 different dietary treatment groups with 8 replicate pens/group and 3 pigs per *** starch(TS), corn starch(CS), and pea starch(PS), with amylose/amylopectin ratio of 0.11, 0.25, and 0.44,respectively, were used as their dietary starch sources for 40 ***: Results showed that the PS diet significantly increased(P < 0.05) the final body weight, average daily gain,loin-eye area, and fat-free lean index compared with the TS diet, but significantly decreased(P < 0.05) the feed to gain ratio and backfat thickness. Compared with the TS diet, PS diet also increased(P < 0.05) the pH45 min, marbling scores, the content of intramuscular fat and inosine monophosphate in the L. thoracis, and decreased(P < 0.05) the drip loss and shear force. In addition, compared with the TS diet, PS diet increased(P < 0.05) the proportions of flavor amino acids, DHA, EPA, and n-3 polyunsaturated fatty acid(PUFA) in the L. thoracis compared with TS diet,but decreased(P < 0.05) the ratio of n-6/n-3 PUFA. Furthermore, compared with the TS diet, PS diet also upregulated(P < 0.05) the lipogenic genes(FAS, LPL, SCD, ACCα) and myosin heavy-chain(MyHC)-IIa mRNA expres

关键词： Amino acid profile Fatty acid composition finishing pigs Lipid metabolism Meat quality Starch source

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Supplementation of different fat sources affects growth performance and carcass composition of finishing pigs

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Journal of Animal Science and Biotechnology 2018年第4期9卷 949-956页

作者： Yanhong Liu Dong Yong Kil Victor G.Perez-Mendoza Minho Song James E.Pettigrew Department of Animal Science University of CaliforniaDavisCAUSA Department of Animal Sciences University of IllinoisUrbanaILUSA Department of Animal Nutrition and Physiology Chung-Ang UniversityAnseongSouth Korea Pancosma QuincyILUSA Department of Animal Science and Biotechnology Chungnam National UniversityDaejeonSouth Korea

Background: There are various fat sources with different energy values and fatty acid compositions that may affect growth performance and carcass composition of grow-finishing pigs. A higher net energy was recently reported in choice white grease compared with soybean oil. Therefore, two experiments were conducted to determine whether practical responses confirm that difference between choice white grease and soybean oil, and to extend the observations to other fat ***: In Exp. 1, pigs fed fats had lower(P pigs fed the control diet. pigs fed fats tended(P = 0.057) to have thicker backfat depth at the last rib than those fed control. pigs fed 6% fats had greater(P pigs fed 3% fats. During phase I, pigs fed choice white grease grew faster(P pigs fed soybean oil. In Exp. 2, pigs fed dietary fats(soybean oil, choice white grease, animal-vegetable blend, palm oil, or tallow) had greater(P pigs fed the control diets. The choice white grease also increased(P pigs fed palm oil had thicker(P finishing pigs, while different fats produced different practical results that may be consistent with their different energy values. Results from the early stage indicate that dietary fats with relatively more saturated fatty acids may provide greater energy than those with relatively more unsaturated fatty acids for growing pigs.

关键词： Carcass composition Dietary fats Energy values finishing pigs Growth performance

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Effect of dietary supplementation with sugar cane extract on meat quality and oxidative stability in finishing pigs

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Animal Nutrition 2017年第3期3卷 295-299页

作者： Yangchun Xia Yansen Li Xiangxing Shen Massami Mizu Toma Furuta Chunmei Li College of Animal Science and Technology Nanjing Agricultural University Product Development Division Mitsui Sugar Co.Ltd.

The aim of the present study was to investigate the effect of dietary supplementation with sugar cane extract(SCE) on meat quality and oxidative stability of Longissimus dorsi muscle in finishing *** barrows(Duroc × Landrace × Jiaxing Black), with an average initial body weight of 62.1 ± 5.0 kg,were randomly allotted to 1 of 3 diets with 6 replicates per treatment for 42 days. The diets comprised a normal diet and the normal diets supplemented with 5 and 25 g/kg SCE. The results showed that SCE supplementation did not affect final body weight of finishing pigs. Dietary SCE supplementation significantly increased(P < 0.05) Longissimus dorsi muscle pH_(24 h),and tended to reduce(P < 0.1) and significantly decreased(P < 0.05) shear force, drip loss, myofiber cross sectional area and lactate dehydrogenase activity at 5 and 25 g/kg, respectively. Meanwhile, dietary SCE treatments significantly decreased(P < 0.05) malonaldehyde content and total superoxide dismutase activity in Longissimus dorsi muscle, and tended to reduce(P < 0.1) malonaldehyde content in serum. Altogether, these data indicate that SCE is an effective feed additive to improve pork meat quality, and the underlying mechanism may be partly due to the improved oxidative stability induced by dietary SCE supplementation.

关键词： Sugar cane extract Feed additive Meat quality Oxidative stability finishing pigs

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Effects of the ratio of unsaturated fatty acid to saturated fatty acid on the growth performance,carcass and meat quality of finishing pigs

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Animal Nutrition 2016年第2期2卷 79-85页

作者： Wandee Tartrakoon Tinnagon Tartrakoon Nattporn Kitsupee Department of Agricultural Science Faculty of Agriculture Natural Resource and Environment Naresuan University Faculty of Sciences and Agricultural Technology Rajamangala University of Technology Lanna Phitsanulok Campus

The effects on finishing pigs(80-100 kg BW) fed diets supplemented with oil sources containing different ratios of unsaturated to saturated fatty acids(UFA:SFA ratio) were evaluated in 15 barrows and15 gilts(Duroc × Large White × Landrace). Three experimental diets were evaluated using a randomized complete block design, with broken rice, soybean meal and rice bran as the main feedstuffs in the control diet. Diets 2 and 3 consisted of the control diet supplemented with 3% oil, with UFA:SFA ratios of 2.5:1 and 5:1, respectively. Overall, there was no significant difference(P> 0.05) found in the average daily gain(ADG) of the pigs fed the treatment diets; however, the pigs fed the control diet and diet 3 had better(P pigs fed diet 2. The pigs fed diets 2 and 3, which were supplemented with oil at UFA:SFA ratios of 2.5:1 and 5:1, had greater(P pigs in the control group. Additionally, it was found that the gender of the pigs had an effect(P pigs(P 0.05)among the treatment groups with regard to the carcass quality of the pigs; however, it was found that the gilts had greater(P pigs fed the control diet had a greater(P pigs fed the diet supplemented with fat containing the UFA:SFA ratio of 5:***, the dietary treatment did not significantly affect the drip loss, thawing loss and shear force of the pork. In conclusion, the supplementation of oil with UFA:SFA ratios of 2.5:1 and 5:1 has the potential to improve pork quali

关键词： Unsaturated to saturated fatty acids ratio Growth performance Carcass quality Pork quality Genders finishing pigs

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The Influence of Lairage Conditions for finishing pigs on Behavior,Biochemical Indicators and Meat Quality

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畜牧兽医学报 2010年第S1期41卷 58-62页

作者： CHAI Jin PENG Jian XIONG Qi ZHANG Chang-xin MIAO Wen LI Feng-e ZHENG Rong JIANG Si-wen Agricultural Ministry Key Laboratory of Swine Breeding and Genetics&Key Laboratory of Agricultural Animal Genetics Breedingand Reproduction of Ministry of EducationCollege of Animal Science and TechnologyHuazhong Agricultural UniversityWuhan 430070China Department of Animal Nutrition and Feed Science College of Animal Science and TechnologyHuazhong Agricultural UniversityWuhan 430070China Wuhan Chinapork Co.Ltd. Wuhan 430200China

A total of 60 crossbred(Large White×Landrace) pigs of halothane genotype NN(castrated males and females) were allotted to three treatments:3 h lairage with toys,3 h lairage and 0 h lairage in a randomized complete block design and used to evaluate the influence of lairage conditions on behavior, biochemical indicators and meat quality for finishing pigs at *** of the pigs was scored subjectively during *** samples were taken at exsanguination s to measure blood temperature, plasma Cortisol,ACTH,glucose,lactate,plasma enzymes and hematological ***-mortem meat quality measurements included muscle colour value(MCV),electrical conductivity(EC),pH at 45 min and 24 h from Longissimus thoracis(LM) and Semimembranosus(SM) mucles and drip loss from LM. The results showed that 3 h lairage group with toys demonstrated significantly improved behavior than the group without toys at 3 sampling *** the pigs showed increasing calmness as the time of lairage *** omission of lairage increased plasma Cortisol,ACTH,glucose and lactate(Ppigs provided 3 h lairage,with or without toys,exhibited lower red blood cell(RBC), hemoglobin(HGB),and haematocrit(HCT) when compared to 0 h lairage.3 h lairage with or without toys resulted in higher white blood cell(WBC) and lymphocyte(W-SCC) levels than 0 h *** of the hemocytic indices in pigs given lairage was affected by the presence or absence of *** conclude from this pilot study that in local commercial conditions,from the point of view of animal welfare and meat quality,lairage time of 3 h after short travel was *** resting showed increased rel

关键词： finishing pigs lairage conditions behavior biochemical indices meat quality

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Effects of dietary energy density on plasma glucose and lipid profile,morphological aspects and chemical characteristics of adipose tissue in finishing pigs

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Journal of Animal Science and Biotechnology 2010年第1期1卷 25-34页

作者： J.Chao Y.L.Liu Y.L.Yin Y.Q.Hou H.L.Zhu X.FKong HubeiKeyLaboratoryofAnimalNutritionandFeedScience WuhanPolytechnicUniversityWuhanHubci430023China InstituteofSubtropicalAgriculture theChineseAcademyofSciencesChangshaHunan410125China

ABSTRACT： Peroxisome proliferator-activated re- ceptor-Υ （PPAR-T） plays a pivotal role in controlling adipogenesis. We hypothesized that changes in dietary energy density might alter fat deposition in finishing pigs via modulation of the expression of PPAR-Υ . To test this hypothesis, thirty female finishing pigs were fed diets containing low （ LD ）, medium （ MD ） or high （HD） energy density. Blood samples were col- lected on day 53, and then the pigs were sacrificed to collect samples of the dorsal subcutaneous （ ST）, ab- dominal （AT） and mesenteric （MT） adipose tissue. Compared with pigs fed the MD diet, malate dehydro- genase activity was increased in the ST and MT of pigs fed the HD diet, while activity was decreased in the MT of pigs fed the LD diet （P 〈 0.05）. Glucose- 6-phosphate dehydrogenase activity was increased in all three fat depots of pigs fed the HD diet （P 〈0.05） in comparison with pigs fed the MD diet. Both HD and LD diets increased the size of the adipocytes in the AT and MT （ P 〈 0.05 ）. pigs fed the HI） diet had a higher cell proliferation index in the ST com- pared with pigs fed the other two diets （P 〈 0.05 ）. Compared with pigs fed the MD diet, a decreased ap- optosis index was seen in the ST of pigs fed the HD diet, and in the AT of pigs fed the LD diet, as well as in the MT of both HD and LD fed pigs （ P 〈 0.05）. PPAR-Υ positive percentage was elevated in the ST and MT of HD fed pigs compared with pigs fed the MD and LD diets, while it was decreased in the ST of LD compared with MD fed pigs （ P 〈 0.05 ）. These results suggest that dietary energy density may regu- late fat deposition in fmishing pigs. It is possible that feeding a high energy diet may induce fat deposition via up-regulation of PPAR-Υ expression.

关键词： adipocyte morphology adipose tissue energy density finishing pigs peroxisome proliferator-activated receptor-~/

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Effect of rearing conditions on carcass and pork quality attributes of finishing pigs

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Journal of Agricultural Science and Technology 2008年第1期2卷 24-33页

作者： HU Yao-hua Takanori Suzuki GOU Noguchi GUO Kang-quan Takaaki Satake College of Mechanical and Electronic Engineering Northwest Agriculture ＆ Forestry UniversiO Yangling 712100 China Zennoh Central Research Institute for Feed and Livestock Tukuba 603-8577 Japan School of Life and Environmental Science University of Tsukuba Tukuba 305-8577 Japan

The effects of sex, housing temperature, feed ingredients and slaughter weight on carcass and meat quality were investigated. A total of three-way crossbred （LWD） 100 pigs were used in a completely randomized design to study the influence of rearing condition, in the growing finishing period, the initial weight, finial weight, live weight, total feeding days, daily weight gain and total feed consumptions affected carcass traits and meat qualities. In conclusion, the rearing condition will give a significant effect on pork and carcass quality so that they can be controlled by changing the raising situation.

关键词： rearing condition carcass traits meat quality finishing pigs

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Effects of Low Protein Diets on Nutrient Digestibility and Excretion in finishing pigs

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Animal Husbandry and Feed Science 2015年第6期7卷 342-344页

作者： Hu Qin Zhu Jianping Liu Chunxue Hong Ping Du Li Cheng Yufei Fan Xueliang Zhou Yanmin Li Linfeng Wen Chao Anyou Biotechnology Co. Ltd Anyou Biotechnology Group Co. Ltd College of Animal Science and Technology Nanjing Agricultural University

The experiment was conducted to study the effects of low protein diets on nutrient digestibility and excretion of finishing pigs. For the 30-d trial,fortytwo duroc × landrace × yorkshire( DLY) finishing pigs with the initial weight of( 91. 13 ± 1. 64) kg were randomly divided into two groups,with three replicates in each group. The pigs in the two groups were fed with different crude protein( CP) levels( control groups: 15. 49% and low protein groups: 12. 59%). The results showed that:( 1) The digestibility of dry matter and crude fat( CF) in low protein groups were increased significantly( P 0. 05). The results showed that 2. 9% reduction of the CP in diets could improve nutrient digestibility and reduce the excretion of N,but reduced the digestibility of Arg.

关键词： finishing pigs Low protein diets Nutrient digestibility Nutrient excretion

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Studies on Reducing Nitrogen Excretion: Ⅰ. Net Energy Requirement of finishing pigs Maximizing Performance and Carcass Quality Fed Low Crude Protein Diets Supplemented with Crystalline Amino Acids

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Journal of Animal Science and Biotechnology 2011年第2期2卷 84-93页

作者： Hongyu Chen Xuewu Yi Guijie Zhang Ning Lu Licui Chu P. A. Thacker Shiyan Qiao Ministry of Agriculture Feed Industry Centre State Key Laboratory of Animal Nutrition China Agricultural University Beijing 100193 China Department of Animal and Poultry Science University of Saskatchewan Saskatoon Saskatchewan STNSA8 Canada

Two experiments were conducted to in- vestigate the effects of net energy （NE） level on the performance and carcass traits of finishing pigs fed low crude protein （CP） diets supplemented with crystalline amino acids （CAA）. A total of 216 （Exp. 1） and 360 （Exp. 2 ） barrows （ Yorkshire × Landrace× Duroc ） were allotted to one of six treatments （n =6）. The experimental diets were based on corn and soybean meal, and consisted of a high-CP diet that contained approximately 16% CP and 2.50 Mcal/kg of NE as well as five low-CP diets in which the CP level of the diet was reduced by approximately four percentage units but was supplemented with crystalline lysine, methionine, threonine, and tryptophan. The low CP diets provided 2.64, 2.58, 2.50, 2.42, or 2.36 Mcal/kg in Exp. 1 as well as 2.45, 2.40, 2.35, 2.30, or 2.25 Mcai/kg in Exp.2. In Exp. 1, a linear （P=0.03） increase in weight gain was observed with decreasing NE level while the ratio of gain to feed was unaffect- ed （P 〉 0.05） by NE level. There was a linear in-crease （P = 0.01 ） in the percentage of fat-free lean and a linear decrease （ P = 0.03 ） in the percentage of total fat with decreasing NE levels. In Exp. 2, a sig- nificant quadratic （ P = 0.03 ） effect of NE level was observed for weight gain. The ratio of gain to feed demonstrated a significant （P 〈0.01 ） quadratic effect with pigs fed 2.35 and 2.40 Mcal/kg of NE, pigs fed the diet containing 2.40 Mcal/kg of NE had the lowest percentage of total fat （36. 95% ） and the highest percentage of fat-free lean （49.36%）. The overall results of these experiments indicate that feed- ing either a surplus or a deficiency of NE is detrimen- tal to both pig performance and carcass composition when low CP diets supplemented with CAA are fed. Our results indicate that when the CP content of the diet is reduced by four percentage units and the diet is properly supplemented with CAA, maximum per- formance and carcass quality will be obtained if the diet provides approximately

关键词： carcass quality finishing pigs low protein diets net energy performance

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Effects of herbal extract on growth performance,carcass quality and anti-oxidation of pork of finishing pigs

Effects of herbal extract on growth performance,carcass qual...

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低碳经济与高效养殖——第六次全国饲料营养学术研讨会暨动物营养学分会成立三十周年大会

作者： Cao Lu,Wu De,Che Lian-qiang,Fang Zheng-feng,Lin Yan (Key Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education,Animal Nutrition Institute of Sichuan Agricultural University,Ya’an 625014,China)

The current study was to examine the effects of phytogenic feed additives in finishing pig diets on growth performance,carcass characteristics,meat quality and pork *** DLY finishing pigs with an average initial body weight of(83.75±5.83kg) were randomly allotted into 2 groups with 5 replicates each groupThe current study was to examine the effects of phytogenic feed additives in finishing pig diets on growth performance,carcass characteristics,meat quality and pork *** DLY finishing pigs with an average initial body weight of(83.75±5.83kg) were randomly allotted into 2 groups with 5 replicates each group

关键词： herbal extract finishing pigs growth performance carcass quality anti-oxidation

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