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

The aim of this study was to evaluate the effects of including cashew bagasse bran (CBB) as a food ingredient in qualitative feed restriction programs on the carcass traits and meat quality of barrows and gilts. Twenty–four crossbred pigs (12 barrows and 12 gilts) were used, with an average initial body weight of 57.93 ± 3.67 kg/LW. The experimental design was a randomized block 3x2 factorial arrangement with three levels (0%, 15% and 30% CBB), two sexes (barrows and gilts) and four repetitions. The treatments were composed of the basal diet (BD) formulated with corn, soybean meal and a commercial base mix for finishing pigs, to which different levels of CBB were added. At the end of the trial period, the animals were slaughtered for the evaluation of the meat quality and carcass traits. The inclusion of CBB in the diets did not affect the carcass traits of the gilts but affected the carcass traits of the barrow positively, increasing theyield of meat in the chilled carcass and reducing the thickness of subcutaneous fat. In the longissimus dorsi muscle and in the adipose tissue of the pigs, the myristic (C14:0), palmitoleic (C16:1), oleic (C18:1), linoleic (C18:2), linolenic (C18:3) and arachidonic (C20:4) fatty acids were evaluated, and no effect was observed (P > 0.05) from the levels of CBB in the diets. In the comparisons between the sexes, a greater concentration of C20:4 fatty acid was observed in the carcass of the gilts. In this context, CBB was considered for use as a feed ingredient in programs of qualitative feed restriction for finishing pigs.

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Effect of oregano essential oil supplementation to a reduced-protein, amino acid-supplemented diet on meat quality, fatty acid composition, and oxidative stability of Longissimus thoracis muscle in growing-finishing pigs

Meat Science ◽

10.1016/j.meatsci.2017.06.011 ◽

2017 ◽

Vol 133 ◽

pp. 103-109 ◽

Cited By ~ 22

Author(s):

Chuanshang Cheng ◽

Zuhong Liu ◽

Yuanfei Zhou ◽

Hongkui Wei ◽

Xiaming Zhang ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Amino Acid ◽

Essential Oil ◽

Oxidative Stability ◽

Meat Quality ◽

Acid Composition ◽

Finishing Pigs ◽

Protein Amino Acid ◽

Oregano Essential Oil

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Effects of integrated rice-duck farming system on duck carcass traits, meat quality, amino acid, and fatty acid composition

Poultry Science ◽

10.1016/j.psj.2021.101107 ◽

2021 ◽

pp. 101107

Author(s):

Weiran Huo ◽

Kaiqi Weng ◽

Tiantian Gu ◽

Xuan Luo ◽

Yu Zhang ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Amino Acid ◽

Meat Quality ◽

Acid Composition ◽

Carcass Traits ◽

Farming System

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Effects of Lacquer (Rhus verniciflua) Meal on Carcass Traits, Fatty Acid Composition and Meat Quality of Finishing Pigs

Asian-Australasian Journal of Animal Sciences ◽

10.5713/ajas.2008.80131 ◽

2008 ◽

Vol 21 (8) ◽

pp. 1207-1213 ◽

Cited By ~ 1

Author(s):

C. H. Song ◽

J. Y. Choi ◽

S. Y. Yoon ◽

Y. X. Yang ◽

P. L. Shinde ◽

...

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Meat Quality ◽

Acid Composition ◽

Carcass Traits ◽

Finishing Pigs ◽

Rhus Verniciflua

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The Effect of Rearing Conditions on Carcass Traits, Meat Quality and the Compositions of Fatty Acid and Amino Acid of LTL in Heigai Pigs

Animals ◽

10.3390/ani12010014 ◽

2021 ◽

Vol 12 (1) ◽

pp. 14

Author(s):

Jie Li ◽

Jiaqi Liu ◽

Shu Zhang ◽

Jintang Xie ◽

Tizhong Shan

Keyword(s):

Fatty Acid ◽

Amino Acid ◽

Meat Quality ◽

Fiber Type ◽

Saturated Fatty Acids ◽

Carcass Traits ◽

Production Performance ◽

Lipogenic Genes ◽

Psoas Major Muscle ◽

Rearing Conditions

The present study evaluates the influence of captivity and grazing rearing conditions on the carcass traits, meat quality and fatty acid profiles of Heigai pigs. Ten Heigai pigs with market weight were randomly selected from both the indoor feeding farm and outdoor grazing farm groups (FF and GF; five pigs per group) for measuring production performance. The results showed that the shear force of longissimus thoracis et lumborum (LTL) in the GF group tended to increase (p = 0.06), and triglyceride and cholesterol contents in LTL and psoas major muscle (PMM) of the GF group significantly increased and decreased, respectively (p < 0.05). The proportion of saturated fatty acids (SFA) was significantly increased (p < 0.05) in the GF group. Meanwhile, the ratios of unsaturated fatty acid (UFA), polyunsaturated fatty acid (PUFA), monounsaturated fatty acid (MUFA) and the content of flavor amino acid of the LTL in the GF group were significantly decreased (p < 0.05). The GF upregulated the expression of MyHC-IIb and lipogenic genes, such as GLUT4 and LPL (p < 0.05), in LTL and PMM, but downregulated the expression of MyHC-I, MyHC-IIa, PPARγ and leptin (p < 0.05). In conclusion, these results suggested that the different rearing conditions can alter the meat qualities by mediating the muscle fiber type and lipid metabolism of Heigai pigs.

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Effects of Dietary Probiotic (Bacillus subtilis) Supplementation on Carcass Traits, Meat Quality, Amino Acid, and Fatty Acid Profile of Broiler Chickens

Frontiers in Veterinary Science ◽

10.3389/fvets.2021.767802 ◽

2021 ◽

Vol 8 ◽

Author(s):

Xiaopeng Tang ◽

Xuguang Liu ◽

Hu Liu

Keyword(s):

Bacillus Subtilis ◽

Fatty Acid ◽

Amino Acid ◽

Meat Quality ◽

Fatty Acid Profile ◽

Broiler Chickens ◽

Carcass Traits ◽

Dietary Supplementation ◽

Breast Muscle ◽

Thigh Muscle

The aim of the present study was to evaluate the effects of dietary supplementation with or without Bacillus subtilis (B. subtilis) on carcass traits, meat quality, amino acids, and fatty acids of broiler chickens. In total, 160 1-day-old Arbor Acres male broiler chicks were divided into two groups with eight replicates of 10 chicks each. Chickens received basal diets without (CN group) or with 500 mg/kg B. subtilis (BS group) for 42 days. Eight chickens from each group were slaughtered at the end of the trial, and carcass traits, meat quality, chemical composition, amino acid, and fatty acid profile of meat were measured. The results showed that the breast muscle (%) was higher in BS than in CN (p < 0.05), while abdominal fat decreased (p < 0.05). The pH24h of thigh muscle was increased (p < 0.05) when supplemented with BS; however, drip loss, cooking loss of breast muscle, and shear force of thigh muscle decreased (p < 0.05). Lysine (Lys), methionine (Met), glutamic acid (Glu), and total essential amino acid (EAA) in breast muscle and Glu in thigh muscle were greater in BS than in CN (p < 0.05). C16:1, C18:1n9c, and MUFA in breast muscle and thigh muscle were greater in BS than in CN (p < 0.05). In conclusion, dietary supplementation with B. subtilis could improve the carcass traits and meat quality of broilers, which is beneficial for the consumers due to the improved fatty acid profile and amino acid composition.

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Effects of Microbial Fermented Feed on Serum Biochemical Profile, Carcass Traits, Meat Amino Acid and Fatty Acid Profile, and Gut Microbiome Composition of Finishing Pigs

Frontiers in Veterinary Science ◽

10.3389/fvets.2021.744630 ◽

2021 ◽

Vol 8 ◽

Author(s):

Xiaopeng Tang ◽

Xuguang Liu ◽

Kai Zhang

Keyword(s):

Fatty Acid ◽

Amino Acid ◽

Growth Performance ◽

Fatty Acid Profile ◽

Gut Microbiome ◽

Carcass Traits ◽

Finishing Pigs ◽

Biochemical Profile ◽

Microbiome Composition ◽

Fermented Feed

Microbial fermented feed is an important part of feed industry, while little research has focused on the solid-state fermentation of complete feed. Herein, the purpose of the present study was to investigate the effects of fermented complete feed (FCF) on the growth performance, biochemical profile, carcass traits, meat proximate composition, meat amino acid and fatty acid profile, and gut microbiome composition of finishing pigs, thereby providing references for the application of FCF in animal production. Twenty Duroc × Landrace × Yorkshire pigs with an average body weight (BW) of 48.74 ± 1.49 kg were divided randomly into control group (pigs received a basal diet, CN, n = 10) and FCF group (pigs fed with FCF, n = 10). The experiment lasted for 60 days. FCF improved the growth performance, which was indicated by a significantly increased final BW, average daily gain and average daily feed intake, and a significantly decreased feed-to-gain ratio. FCF improved biochemical profile, which was indicated by a higher alkaline phosphatase, glucose, immunoglobulin G, immunoglobulin M, superoxide dismutase, and total antioxidant capacity content. Pigs that received FCF had better carcass traits and meat quality than did pigs that received basal diet, which was indicated by a higher carcass length, crude protein content, lysine content, Glu content, C18:ln9c, C18:2n6c, C20:4n6, and unsaturated fatty acid content and a lower average back-fat thickness, C18:0, and saturated fatty acids. FCF significantly reduced the relative abundances of presumably pathogenic bacteria of phylum Proteobacteria and genus Escherichia–Shigella and enhanced the relative abundances of likely beneficial bacteria of phylum Firmicutes and genus Clostridium. In summary, FCF had a certain effect on the improvement of growth performance, serum biochemical profile, carcass traits, meat proximate composition, amino acid and fatty acid profile, and gut microbiome composition of finishing pigs.

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