scholarly journals Determination of the available energy values and amino acid digestibility of Flammulina velutipes stem waste and its effects on carcass trait and meat quality fed to growing-finishing pigs

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
Xuzhou Liu ◽  
Bo Zhang ◽  
Hansuo Liu ◽  
Gang Zhang ◽  
Jinbiao Zhao ◽  
...  
Keyword(s):  
Amino Acid ◽  
Meat Quality ◽  
Carcass Trait ◽  
Flammulina Velutipes ◽  
Finishing Pigs ◽  
Available Energy

scholarly journals Sequence Variations of CCAAT/Enhancer Binding Protein α (C/EBPα) gene encoding meat quality in local and exotic cattle breeds

2020 ◽  
Vol 18 (1) ◽  
pp. 1
Author(s):  
Endang Tri Margawati ◽  
Hajar Indra Wardhana ◽  
Nani Radiastuti ◽  
Slamet Diah Volkandari
Keyword(s):  
Amino Acid ◽  
Beef Cattle ◽  
Meat Quality ◽  
Bos Taurus ◽  
Gene Encoding ◽  
Sequence Variations ◽  
Enhancer Binding Protein ◽  
Simmental Cattle ◽  
Bali Cattle

<p><em>Gene of C/EBPα is a gene associated with lipid composition and distribution, the gene therefore contributes in enhancing of meat quality. There is no information of sequence variations of C/EBPα gene investigation in local and exotic beef cattle in Indonesia. This research was aimed to detect the presence of sequence variations of C/EBPα gene in local beef and exotic cattle. Twelve samples were used in this study such as Bali cattle (2), Ongole grade (2), Pasundan (2), Friesian Holstein (1), Angus (1), Simmental (2), Limousin (1) and Banteng (1). Several steps of the research were DNA extraction and quantification, </em><em>amplification (PCR)</em><em>, electrophoresis, sequencing and sequence analysis of C/EBPα gene. DNA was collected either from blood or hair bulbs.  Determination of homolog bases of C/EBPα gene was based on BLAST result while base sequence variation was analyzed by using MEGA 6. The result showed that all cattle samples were confirmed bearing the C/EBPα gene that amplified along of 1,339 bp. and annealing temperature of 54°C. It was obtained three nucleotide variations at the position of 870 (G→A), 931 (A→G) and 1196 (G→A) only found in Bali cattle and Banteng, but there were no nucleotide variations in the local beef cattle, exotic cattle and the sequence reference of Bos taurus (Japanese Black/Acc No. DQ068270.1; Hanwoo/Acc No. D82984.1; Qinchuan/Acc No. NM_176784.2). Those nucleotide variations caused changing of amino acid of</em><em> Alanine to Threonine at 931 and Asparagine to Serine at 1196</em><em>.</em><em> Mutation at position 271 changed nucleotide Cytosine to Adenine (C271A) that found in PO and Simmental cattle. Further research is needed to confirm the changing of amino acid of </em><em>C/EBPα gene in Bali cattle might affect to meat quality.</em><em></em></p>

scholarly journals Effects of Corn Distillers Dried Grain with Soluble (DDGS) of American and Chinese Origin on Meat Quality and Amino Acid of Meat in Finishing Pigs

2008 ◽  
Vol 28 (5) ◽  
pp. 543-548 ◽  
Author(s):  
Hae-Dong Jang ◽  
Jong-Wook Hong ◽  
Jong-Ha Lee ◽  
Un-Sun Lee ◽  
Chul-Young Lee ◽  
...  
Keyword(s):  
Amino Acid ◽  
Meat Quality ◽  
Finishing Pigs ◽  
Chinese Origin ◽  
Corn Distillers

scholarly journals PSIX-22 Effects of betaine supplementation on growth performance, muscle amino acid contents, meat quality and antioxidant capacity in finishing pigs

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 349-350
Author(s):  
Rui Chen ◽  
Chao Wen ◽  
Yueping Chen ◽  
Su Zhuang ◽  
Yanmin Zhou
Keyword(s):  
Amino Acid ◽  
Antioxidant Capacity ◽  
Growth Performance ◽  
Meat Quality ◽  
Essential Amino Acid ◽  
Thigh Muscle ◽  
Finishing Pigs ◽  
Thigh Muscles ◽  
Amino Acid Contents ◽  
Betaine Supplementation

Abstract The aim of this study was to investigate the effects of betaine supplementation on growth performance, muscle amino acid contents, meat quality and antioxidant capacity in finishing pigs. A total of 144 crossbred barrows (Duroc×Landrace×Yorkshire) weighing about 69 kg were divided into three groups with six replicates of eight pigs each for a 60-day feeding trial. Pigs were fed a maize-soybean meal basal diet supplemented with 0 (control), 1 or 1.5 g/kg betaine, respectively. Data were analyzed by one-way ANOVA using SPSS software, and the differences among treatments were examined by Tukey’s test, which were considered to be significant at P &lt; 0.05. The results showed that the feed conversion ratio tended to be improved (P = 0.081) by betaine supplementation. Compared with the control, 1.5 g/kg betaine supplementation significantly increased (P &lt; 0.05) the contents of methionine, glutamate and total non-essential amino acid in thigh muscle, but the amino acid contents in loin muscle were not affected by betaine supplementation. The 24-h and 48-h drip loss of thigh muscle and the content of malondialdehyde in loin muscle were decreased (P &lt; 0.05) by 1 g/kg betaine inclusion, and the 24-h redness values of loin and thigh muscles were increased (P &lt; 0.05) by 1.5 g/kg betaine inclusion. Moreover, both levels of betaine significantly increased (P &lt; 0.05) 24-h pH value and the activity of total superoxide dismutase of loin and thigh muscles. Overall, this study indicated that 1.5 g/kg betaine supplementation could increase the contents of methionine, glutamate and total non-essential amino acid in thigh muscle rather than loin muscle, and betaine supplementation was beneficial to improve meat quality and antioxidant capacity in finishing pigs. 1SEM, total standard error of means (n = 6)

Effects of dietary apple polyphenol supplementation on carcass traits, meat quality, muscle amino acid and fatty acid composition in finishing pigs

2019 ◽  
Vol 10 (11) ◽  
pp. 7426-7434 ◽  
Author(s):  
Xiaojiao Xu ◽  
Xiaoling Chen ◽  
Daiwen Chen ◽  
Bing Yu ◽  
Jingdong Yin ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Amino Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Nutritional Value ◽  
Carcass Traits ◽  
Meat Color ◽  
Finishing Pigs ◽  
Meat Flavor

Dietary APP supplementation improves the carcass traits, meat color, meat flavor, and meat nutritional value in finishing pigs.

scholarly journals Dietary Addition With Clostridium butyricum and Xylo-Oligosaccharides Improves Carcass Trait and Meat Quality of Huanjiang Mini-Pigs

2021 ◽  
Vol 8 ◽  
Author(s):  
Qiaoli Cai ◽  
Chengjun Hu ◽  
Wu Tang ◽  
Huijiao Jiang ◽  
Meimei Geng ◽  
...  
Keyword(s):  
Body Weight ◽  
Amino Acid ◽  
Growth Performance ◽  
Meat Quality ◽  
Basal Diet ◽  
Carcass Trait ◽  
Clostridium Butyricum ◽  
Total Amino Acid ◽  
Mini Pigs

This study was conducted to investigate the effects of dietary addition with Clostridium butyricum (CB) and xylo-oligosaccharides (XOS) on growth performance, carcass trait, and meat quality of pigs. A total of 128 Huanjiang mini-pigs with an initial body weight of 9.5 ± 0.1 kg were randomly assigned to one of four groups. The pigs in control (Con) group were fed a basal diet and those in the experimental groups were fed the basal diet supplemented with 0.05% CB (CB group), 0.02% XOS (XOS group), or 0.05% CB + 0.02% XOS (CB + XOS group). Eight replicate pens were used per group with four pigs per pen. On days 28, 56, and 84 of the trial, the growth performance, carcass trait, and meat quality were evaluated. The results showed that dietary CB addition decreased (p &lt; 0.05) the average daily gain and increased (p &lt; 0.05) the ratio of feed intake to body weight gain at day 28 of the trial; CB, XOS, and CB + XOS addition increased (p &lt; 0.05) the backfat thickness at day 84 of the trial compared with the Con group. Dietary CB, XOS, and CB + XOS addition increased (p &lt; 0.05) the pH45min, while decreased (p &lt; 0.05) the marbling score at day 28 of the trial compared with the Con group. Dietary CB + XOS addition increased (p &lt; 0.05) the contents of Ala, Arg, Asp, Gly, His, Leu, Lys, Met, Phe, Ser, Thr, Tyr, and Val in muscle at day 56 of the trial. At day 84 of the trial, dietary CB addition increased the contents of nonessential amino acid (NEAA), total amino acid (TAA), and monounsaturated fatty acid (MUFA), while decreased (p &lt; 0.05) the percentage of C20:1 in muscle compared with the Con group. Collectively, dietary addition with 0.05% CB and 0.02% XOS could not alter the growth performance, but increase carcass trait, meat quality, and muscular nutrient contents in Huanjiang mini-pigs.

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