The aim of this study was to investigate the effects of sex and dietary lecithin on growth performance,meat quality, muscle collagen content and gene expression of key genes involved in collagen synthesis in finisher ...The aim of this study was to investigate the effects of sex and dietary lecithin on growth performance,meat quality, muscle collagen content and gene expression of key genes involved in collagen synthesis in finisher pigs.A total of 256 pigs(Large White × Landrace) were allotted to a 2 × 2 factorial arrangement involving sex(gilt or immunocastrated [IC] male) and dietary treatment(0 or 5 g/kg of dietary lecithin).All diets were formulated to contain 4.6% tallow with relatively high total fat of 6.3%.After 5 weeks of dietary treatment, pigs were slaughtered and Longissimus dorsi muscle was obtained for evaluation of meat quality and collagen content.Rectus abdominis muscle was analysed for gene expression of key genes involved in collagen synthesis namely, type Ⅰ(a1) procollagen(COL1A1), type Ⅲ(a1) procollagen(COL3A1), a-subunit of prolyl 4-hydroxylase(P4H), lysyl oxidase and metalloproteinase-1(MMP-1).The results showed that lecithin improved feed efficiency of all pigs(P < 0.05) but it had no effect on feed intake, average daily gain and dressing percentage(P > 0.05).Lecithin also had no effect on meat compression, shear force, collagen content and gene expression(P > 0.05).Immunocastrated male had higher growth rate and increased COL1 A1 expression than gilts.However, sex had no effect on fat depth at the P2 site(65 mm from the midline over the last rib), collagen content and expression of other genes(P > 0.05).In conclusion, lecithin improved feed efficiency in finishing pigs without impacting pork quality.Thus, inclusion of lecithin in diets containing high amount of tallow during the summer period could be beneficial.展开更多
Pumpkin (Cucurbita moschata ) is one of the well-known edible plants that contains several phytoconstituents,including polyphenols.The properties of medicinal values in pumpkin have been demonstrated,such as anti-diab...Pumpkin (Cucurbita moschata ) is one of the well-known edible plants that contains several phytoconstituents,including polyphenols.The properties of medicinal values in pumpkin have been demonstrated,such as anti-diabetic,antioxidant,anti-carcinogenic,anti-inflammatory,hypolipidemic,and hypoglycemic.As functional compounds in pumpkins and the secondary metabolites in plants,the positive effects of polyphenols have been studied,including high antioxidant capacities and the mitigation potential of chronic diseases and certain cancers.This review is proposed to comprehensively investigate the interactions between phenolic compounds and pumpkin matrix constituents,including carbohydrates,proteins,lipids,minerals,vitamins,and other polyphenols,which will significantly impact the bioaccessibility and bioavailability of bioactive compounds in pumpkins,especially phenolics.Meanwhile,the effect on the nutritional properties of bioactive compounds has also been reported.Furthermore,this review includes the assessments for the food processing strategies to demonstrate the impact on phenolic intake capacity and changes in the content and properties of active compounds.展开更多
基金financed by Pork Cooperative Research Centers(CRC)
文摘The aim of this study was to investigate the effects of sex and dietary lecithin on growth performance,meat quality, muscle collagen content and gene expression of key genes involved in collagen synthesis in finisher pigs.A total of 256 pigs(Large White × Landrace) were allotted to a 2 × 2 factorial arrangement involving sex(gilt or immunocastrated [IC] male) and dietary treatment(0 or 5 g/kg of dietary lecithin).All diets were formulated to contain 4.6% tallow with relatively high total fat of 6.3%.After 5 weeks of dietary treatment, pigs were slaughtered and Longissimus dorsi muscle was obtained for evaluation of meat quality and collagen content.Rectus abdominis muscle was analysed for gene expression of key genes involved in collagen synthesis namely, type Ⅰ(a1) procollagen(COL1A1), type Ⅲ(a1) procollagen(COL3A1), a-subunit of prolyl 4-hydroxylase(P4H), lysyl oxidase and metalloproteinase-1(MMP-1).The results showed that lecithin improved feed efficiency of all pigs(P < 0.05) but it had no effect on feed intake, average daily gain and dressing percentage(P > 0.05).Lecithin also had no effect on meat compression, shear force, collagen content and gene expression(P > 0.05).Immunocastrated male had higher growth rate and increased COL1 A1 expression than gilts.However, sex had no effect on fat depth at the P2 site(65 mm from the midline over the last rib), collagen content and expression of other genes(P > 0.05).In conclusion, lecithin improved feed efficiency in finishing pigs without impacting pork quality.Thus, inclusion of lecithin in diets containing high amount of tallow during the summer period could be beneficial.
基金funded by Ezy Chef Pty Ltd,Australia under the project theme of“In vitro digestion model for plant proteinsblended food product analysis”and supported by the AusIndustry Entrepreneurs’Programme“Innovation Connections Grant(TCG00175)”+2 种基金Also,supported by the University of Melbourne under the“McKenzie Fellowship Scheme”(Grant No.UoM-18/21)“Collaborative Research Development Grant(Grant No.UoM-21/23)”funded by the Faculty of Veterinary and Agricultural Sciencesthe University of Melbourne,Australia.Dr Hafiz Suleria is the recipient of an“Australian Research Council-Discovery Early Career Award”(ARC-DECRA-DE220100055)funded by the Australian Government.
文摘Pumpkin (Cucurbita moschata ) is one of the well-known edible plants that contains several phytoconstituents,including polyphenols.The properties of medicinal values in pumpkin have been demonstrated,such as anti-diabetic,antioxidant,anti-carcinogenic,anti-inflammatory,hypolipidemic,and hypoglycemic.As functional compounds in pumpkins and the secondary metabolites in plants,the positive effects of polyphenols have been studied,including high antioxidant capacities and the mitigation potential of chronic diseases and certain cancers.This review is proposed to comprehensively investigate the interactions between phenolic compounds and pumpkin matrix constituents,including carbohydrates,proteins,lipids,minerals,vitamins,and other polyphenols,which will significantly impact the bioaccessibility and bioavailability of bioactive compounds in pumpkins,especially phenolics.Meanwhile,the effect on the nutritional properties of bioactive compounds has also been reported.Furthermore,this review includes the assessments for the food processing strategies to demonstrate the impact on phenolic intake capacity and changes in the content and properties of active compounds.
