Effects of Feeding Liquid Brewer’s Yeast on Thiobarbituric Acid Reactive Substance Value of the Plasma and longissimus dorsi muscle in Growing-Finishing Pigs

To evaluate the effect of organic chromium (Cr) and selenium (Se) supplementation on performance and carcass characteristics of finishing pigs, 300 castrated males were distributed in a randomized block design with three treatments and five replications of 20 pigs each. Treatments consisted of different diets, formulated to reach or exceed Rostagno et al. (2011) nutritional requirements, as follows: 1) control - basal diet without organic Cr and Se supplementation from 70 to 130 kg of body weight; 2) CrSe70 - basal diet supplemented with 0.8 mg kg-1 of Cr- and 0.6 mg kg-1 of Se-enriched yeast from 70 to 130 kg of body weight; 3) CrSe100 - basal diet without organic Cr and Se supplementation from 70 to 100 kg of body weight followed by basal diet supplemented with 0.8 mg kg-1 of Cr- and 0.6 mg kg-1 of Se-enriched yeast from 100 to 130 kg of body weight. Performance was evaluated by measuring body weight, daily weight gain, daily feed intake and feed conversion ratio. At the end of experimental period, pigs were sacrificed and lean meat percentage, longissimus dorsi muscle depth, back fat thickness, and carcass bonus index were determined using prediction equations generated by the software Hennessy System GP4 after carcass scanning with an electronic probe. Data were submitted to one-way ANOVA and in case of significant differences (P ? 0.05), means were compared by SNK multiple-range test. Daily feed intake (P = 0.008) and feed conversion ratio (P = 0.004) decreased for pigs supplemented with Cr- and Se-enriched yeast from 70 to 100 kg of body weight. Otherwise, pigs supplemented between 100 and 130 kg of body weight increased (P = 0.032) daily feed intake in comparison to the control group. Regarding carcass characteristics, Cr- and Se-enriched yeast supplementation increased (P = 0.019) longissimus dorsi muscle depth in both CrSe70 and CrSe100 treatments. In conclusion, dietary supplementation of Cr- and Se-enriched yeast for castrated male pigs between 70 and 130 kg of body weight increases longissimus dorsi muscle depth in carcass without affecting final body weight or daily weight gain of the animals.

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Effect of creatine monohydrate supplementation on carcass traits, meat quality and postmortem energy metabolism of finishing pigs

Animal Production Science ◽

10.1071/an14017 ◽

2016 ◽

Vol 56 (1) ◽

pp. 48 ◽

Cited By ~ 9

Author(s):

J. L. Li ◽

Z. Y. Guo ◽

Y. J. Li ◽

L. Zhang ◽

F. Gao ◽

...

Keyword(s):

Energy Metabolism ◽

Meat Quality ◽

Basal Diet ◽

Creatine Monohydrate ◽

Longissimus Dorsi ◽

Drip Loss ◽

Finishing Pigs ◽

Large White ◽

Longissimus Dorsi Muscle ◽

Dorsi Muscle

The objective of this study was to evaluate the effects of creatine monohydrate (CMH) supplementation on meat quality and postmortem energy metabolism of finishing pigs. In total, 48 healthy Duroc–Large White cross castrated male pigs were randomly allocated into two treatments, and fed either a CHM-free basal diet or a basal diet with CMH supplementation (0.8%) for 14 days. At the end of the experiment, six pigs from each treatment were weighed individually and slaughtered. The muscle from longissimus dorsi was collected to evaluate the meat quality and energy metabolism-related parameters. The results showed that CMH supplementation did not affect the loin eye area, back fat depth or dressing percentage (P > 0.05). The muscle pH45 min was higher, whereas drip loss and cooking loss were lower in the CMH supplementation group (P < 0.05). CMH supplementation increased the concentrations of creatine (P < 0.05), adenosine triphosphate (P < 0.05), adenosine diphosphate (P < 0.01) and creatine kinase activity (P < 0.05), and decreased the concentration of lactic acid (P < 0.05), and the activities of lactate dehydrogenase (P < 0.05) and pyruvate kinase (P < 0.05) in muscle postmortem. However, no differences were observed between groups for chemical composition, textural characteristics and glycolytic potential of longissimus dorsi muscle (P > 0.05). These findings suggest that dietary supplementation with CMH during the finishing period in pigs could delay early pH decline and decrease the rate of glycolysis in postmortem longissimus dorsi muscle resulting in a decreased drip loss.

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273 The effect of fermented feed on meat quality, lipid antioxidant ability, lipid and protein metabolism in longissimus dorsi muscle of finishing pigs

Journal of Animal Science ◽

10.1093/jas/skz258.215 ◽

2019 ◽

Vol 97 (Supplement_3) ◽

pp. 103-104

Author(s):

Xuefen Yang ◽

Yueqin Qiu ◽

Zongyong Jiang

Keyword(s):

Meat Quality ◽

Protein Metabolism ◽

Eating Quality ◽

Longissimus Dorsi ◽

Finishing Pigs ◽

Antioxidant Ability ◽

Longissimus Dorsi Muscle ◽

Dorsi Muscle ◽

Fermented Feed ◽

Phosphorylated Akt

Abstract The objective of this research was to investigate the effects of fermented feed on meat quality, lipid antioxidant ability, lipid and protein metabolism in longissimus dorsi muscle of finishing pigs. Boars [Duroc × (Landrace × Large white)] weighed (90 ± 2.3) kg were raised through (130 ± 4.5) kg by a basal diet pretreated with or without solid-state fermentation. In comparison to the control group, fermented feed did not affect the growth performance and lipid antioxidant ability, while it increased lean mass (P < 0.05), tended to increase lion area, and reduced the last rib fat depth (P < 0.05). Additionally, fermented feed improved the meat quality of longissimus dorsi muscle by decreasing shear force (P < 0.01) and drip loss at 48 h post slaughter (P < 0.05) and increasing the scores of sensory parameters including tenderness(P < 0.05), fragrance (P < 0.05) and broth freshness (P < 0.05), and enhancing intramuscular fat (IMF) content by 23.2%. Fermented feed significantly up-regulated the abundance of lipogenic-related genes FASN, PPARγ, DGAT2 and HNF-4α mRNA (P < 0.05), while decreased lipolytic-related gene IL-15 in longissimus dorsi muscle (P < 0.05). Furthermore, we observed that fermented feed effectively increased mRNA expression of MyoD (P < 0.05), decreased MAFbx (P < 0.01) in longissimus dorsi muscle. Besides, protein levels of phosphorylated AKT, mTOR, S6K1, and 4EBP1 in longissimus dorsi muscle were effectively increased by fermented feed. In conclusion, these findings suggested that fermented feed improved the meat quality including both eating quality and technical characteristics, enhanced muscle protein synthesis and IMF deposition in longissimus dorsi muscle of finishing pigs, the underlying mechanism may be partly due to fermented feed effectively modulated the key regulators related to lipid and protein metabolism in the longissimus dorsi muscle. These findings may provide a new insight into the application of fermented feed as a nutrition strategy for finishing pigs.

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