Effects of Long-Term Protein Restriction on Meat Quality and Muscle Metabolites of Shaziling Pigs.
Animals (Basel)
; 12(15)2022 Aug 08.
Article
in En
| MEDLINE
| ID: mdl-35953996
ABSTRACT
Background:
It has been demonstrated that low-protein diets can improve the meat quality of pork. This study aimed to investigate the effects of long-term protein restriction from piglets to finishing pigs for 24 weeks on meat quality and muscle metabolites of Shaziling pigs.Results:
Compared to the control group, reducing dietary protein levels by 20% reduced the L* value (p < 0.05), increased the a* value (p < 0.01), and tended to decrease pressing loss (p = 0.06) of longissimus thoracis muscle (LTM). Furthermore, compared to the control group, the −20% group had significantly lower levels of muscular danazol, N,N-dimethyl-Safingol, and cer(d180/140) (p < 0.05), all of which were positively associated with the L* value and negatively associated with the a* value (p < 0.05). Therefore, danazol, N,N-dimethyl-Safingol, and cer(d180/140) might be potential biomarkers for meat color.Conclusions:
These results indicated that reducing dietary crude protein by 20% for 24 weeks could improve meat quality and alter muscular metabolites of Shaziling pigs, and the improvement in meat quality might be ascribable to decreased danazol, N,N-dimethyl-Safingol and cer(d180/140).
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
Animals (Basel)
Year:
2022
Document type:
Article