This experiment was conducted to investigate growth performance,carcass traits and meat quality of finishing pigs with dietary β-glucan supplementation.A total of 96 healthy pigs(Duroc x Landrace x Yorkshire;initial ...This experiment was conducted to investigate growth performance,carcass traits and meat quality of finishing pigs with dietary β-glucan supplementation.A total of 96 healthy pigs(Duroc x Landrace x Yorkshire;initial average BW=25 kg) were randomly allocated into 4 dietary treatments with 6 replicates per treatment and 4 pigs per replicate.The control group was fed a basal diet,and the experimental diets were supplemented with 50,100 and 200 mg/kg Agrobacterium sp.ZX09β-glucan,respectively.The experiment lasted 103 d.The basal diet supplemented with 100 mg/kg β-glucan significantly increased average daily gain and feed conversion ratio,probably due to the improved digestibility of dry matter,gross energy and crude protein(P <0.05).Beta-glucan supplementation from100 to 200 mg/kg of diet significantly increased carcass length(P <0.05).The basal diet supplemented with 100 mg/kg β-glucan supplementation also significantly(P <0.05) increased muscle pH,reduced drip losses and increased a~*values.The basal diet supplemented with 100 mg/kg β-glucan increased the content of intramuscular fat and changed the proportion of saturated fatty acid and unsaturated fatty acid,thereby improved the flavor of meat.In conclusion,the basal diet supplemented with 100 mg/kg Agrobacterium sp.ZX09 β-glucan improves growth performance,nutrient digestibility,carcass length,and pork quality of finishing pigs.展开更多
Short chain fatty acids(SCFA)are the main products of indigestible carbohydrates undergoing bacterial fermentation in the hindgut,which are related to some physiological functions.This study was designed to investigat...Short chain fatty acids(SCFA)are the main products of indigestible carbohydrates undergoing bacterial fermentation in the hindgut,which are related to some physiological functions.This study was designed to investigate the effects of SCFA infusion by ileum on the carcass traits,meat quality and lipid meta-bolism of growing pigs.In a 28-day study,24 growing barrows fitted with a T-cannula in distal ileum were divided into 4 treatments:1)Control,2)antibiotics(AB),3)AB+300 mL of SCFA1 solution(ABS1),4)AB+300 mL of SCFA2 solution(ABS2).The concentrations of acetate,propionate and butyrate in SCFA1 solution were respectively 61.84,18.62 and 12.55 mmol/L,and in SCFA2 were respectively 40.08,15.41 and 9.78 mmol/L The results showed that the SCFA infusion increased the average daily feed intake and average daily gain of pigs(P<0.05).Meanwhile,the SCFA treatments increased longissimus dorsi area(P<0.05)and carcass weight(P=0.058),decreased the drip loss of longissimus dorsi(P=0.059),and reduced serum concentrations of triglyceride,total cholesterol and urea nitrogen(P<0.05).Besides,the SCFA administration inhibited the mRNA expressions of fatty acid synthase(FAS)and acetyl-CoA carboxylase in longissimus dorsi(P<0.05),the mRNA expression of FAS in the liver(P<0.05),and the mRNA expression of hormone-sensitive lipase in abdominal fat(P<0.05).Short chain fatty acid infusion also enhanced the mRNA expression of carnitine palmitoyltransferase-1αin the liver(P<0.05),the mRNA expressions of peroxisome proliferator activated receptor gamma and lipoprotein lipase in abdominal fat(P<0.05),and the mRNA expressions of free fatty acid receptor 2,glucose-6-phosphatase and phosphoenolpyruvate carboxykinase 1 in the colon(P<0.05).These results suggested that SCFA administration in the ileum could improve the carcass traits and meat quality of growing pigs,which was possibly due to the fact that SCFA modulated lipid metabolism.展开更多
This study aims to compare the meat quality of Shaziling and Yorkshire pigs and to find the potential indicator in serum for superior meat quality.Six Shaziling and Yorkshire pigs at 30,60,90,150,210,and 300 d of age ...This study aims to compare the meat quality of Shaziling and Yorkshire pigs and to find the potential indicator in serum for superior meat quality.Six Shaziling and Yorkshire pigs at 30,60,90,150,210,and 300 d of age were selected to examine carcass traits,meat quality,and serum metabolome.The results showed that the body weight,carcass length,and loin eye area of Shaziling pigs at 150,210,and 300 d of age were significantly lower than those of Yorkshire pigs(P<0.05).Shaziling pigs at 150 and 300 d of age had significantly lower backfat thickness than Yorkshire pigs(P<0.05).Compared with Yorkshire pigs,Shaziling pigs at all 6 ages had a lower lean percentage and a higher fat percentage(P<0.05).At 60,90,and 150 d of age,the post-mortem pH-decline,b*value(yellowness),and drip loss of Shaziling pigs were significantly lower than those of Yorkshire pigs(P<0.05).Moreover,at 150 d of age,Shaziling pigs had significantly higher a^(*)value(redness)and intramuscular fat(IMF)content than Yorkshire pigs(P<0.05).Correlation analysis between the top 40 metabolites and phenotypes indicated that L-carnitine had positive correlations with fat percentage,pH24h,and IMF content,but had negative correlations with lean percentage,L^(*)value(lightness),and b^(*)value(P<0.05).Serum L-carnitine content,fat percentage,pH24h,and IMF content all decreased first and then increased as the pigs grew,which verified the positive correlations between L-carnitine and these phenotypes.In conclusion,Shaziling pigs have a slower growth rate but a better meat quality than Yorkshire pigs.The meat quality of Shaziling pigs is the best from 150 to 210 d of age.This study suggests that a higher serum L-carnitine content is a promising indicator for better meat quality.展开更多
Pork cutting is a very important processing in promoting economic appreciation across the swine business chain. The goal of this research is to determine the proportion and weight of meat cuts, as well as to analyze t...Pork cutting is a very important processing in promoting economic appreciation across the swine business chain. The goal of this research is to determine the proportion and weight of meat cuts, as well as to analyze the effects of carcass weight, sex and breed composition on meat cuts. Simultaneously, we investigate the correlation between meat cuts, carcass traits and meat quality traits. To assess 17 meat cut traits, 12 carcass traits and 6 meat quality traits, we sample 2 012 pigs from four breeds, including Landrace(LD), Yorkshire(YK), Landrace Yorkshire(LY), and Duroc Landrace Yorkshire(DLY). The results showed that carcass weight, sex and breed composition have significant effects on the weight and proportion of most meat cuts. The proportion of cuts for muscle and bone decrease as carcass weight grows, whereas the proportion of cuts for fat increases. Moreover, the thickness of four-point backfat was significantly increasing(P<0.001) with increase of carcass weights, indicating that large amount of intaking energy in the late finishing stage was used for fat deposition. Besides, the proportion of Shoulder cut(SC) and Back fat(BF) in barrows was significantly higher(P<0.001) than that in sows, whereas the Leg cut(LC) showed the opposite trend. The Loin(LO) proportion and Loin muscle area(LMA) of barrows were significantly lower(P<0.001), but the proportion of fat areas in the image(PFAI) and visual marbling score(VMS) were significantly higher(P<0.001) than those of sows, respectively. In terms of breeds, LD had the longest straight carcass length, significantly longer(P<0.001) than the other three breeds, which partially explains why LD had the largest proportion of the Middle cut(MC). Moreover, the proportion of SC in DLY was the highest. Last but not least, the correlations between the proportions of most meat cuts, and also between meat cuts and meat quality or carcass traits were low or not significant(P>0.05). The effects of carcass weight, sex and breed composition on the meat cuts, meat quality and carcass traits are breed and growth stage dependent. It also reflects the asynchrony of the growth curve between different sexes. Our results laid an important foundation for breeding pig carcass cuts and composition.展开更多
基金supported by the Sichuan Science and Technology Program (grant number 2016HH0004).
文摘This experiment was conducted to investigate growth performance,carcass traits and meat quality of finishing pigs with dietary β-glucan supplementation.A total of 96 healthy pigs(Duroc x Landrace x Yorkshire;initial average BW=25 kg) were randomly allocated into 4 dietary treatments with 6 replicates per treatment and 4 pigs per replicate.The control group was fed a basal diet,and the experimental diets were supplemented with 50,100 and 200 mg/kg Agrobacterium sp.ZX09β-glucan,respectively.The experiment lasted 103 d.The basal diet supplemented with 100 mg/kg β-glucan significantly increased average daily gain and feed conversion ratio,probably due to the improved digestibility of dry matter,gross energy and crude protein(P <0.05).Beta-glucan supplementation from100 to 200 mg/kg of diet significantly increased carcass length(P <0.05).The basal diet supplemented with 100 mg/kg β-glucan supplementation also significantly(P <0.05) increased muscle pH,reduced drip losses and increased a~*values.The basal diet supplemented with 100 mg/kg β-glucan increased the content of intramuscular fat and changed the proportion of saturated fatty acid and unsaturated fatty acid,thereby improved the flavor of meat.In conclusion,the basal diet supplemented with 100 mg/kg Agrobacterium sp.ZX09 β-glucan improves growth performance,nutrient digestibility,carcass length,and pork quality of finishing pigs.
基金the National Natural Science Foundation of China(31672436)the earmarked fund for the China Agricultural Research System(CARS-35)+2 种基金Sichuan Province Science and Technology Support Project(2016NYZ0052)the National Basic Research Program of China(2013CB531406)the National High Technology Research and Development Program of China(2014AA022209).
文摘Short chain fatty acids(SCFA)are the main products of indigestible carbohydrates undergoing bacterial fermentation in the hindgut,which are related to some physiological functions.This study was designed to investigate the effects of SCFA infusion by ileum on the carcass traits,meat quality and lipid meta-bolism of growing pigs.In a 28-day study,24 growing barrows fitted with a T-cannula in distal ileum were divided into 4 treatments:1)Control,2)antibiotics(AB),3)AB+300 mL of SCFA1 solution(ABS1),4)AB+300 mL of SCFA2 solution(ABS2).The concentrations of acetate,propionate and butyrate in SCFA1 solution were respectively 61.84,18.62 and 12.55 mmol/L,and in SCFA2 were respectively 40.08,15.41 and 9.78 mmol/L The results showed that the SCFA infusion increased the average daily feed intake and average daily gain of pigs(P<0.05).Meanwhile,the SCFA treatments increased longissimus dorsi area(P<0.05)and carcass weight(P=0.058),decreased the drip loss of longissimus dorsi(P=0.059),and reduced serum concentrations of triglyceride,total cholesterol and urea nitrogen(P<0.05).Besides,the SCFA administration inhibited the mRNA expressions of fatty acid synthase(FAS)and acetyl-CoA carboxylase in longissimus dorsi(P<0.05),the mRNA expression of FAS in the liver(P<0.05),and the mRNA expression of hormone-sensitive lipase in abdominal fat(P<0.05).Short chain fatty acid infusion also enhanced the mRNA expression of carnitine palmitoyltransferase-1αin the liver(P<0.05),the mRNA expressions of peroxisome proliferator activated receptor gamma and lipoprotein lipase in abdominal fat(P<0.05),and the mRNA expressions of free fatty acid receptor 2,glucose-6-phosphatase and phosphoenolpyruvate carboxykinase 1 in the colon(P<0.05).These results suggested that SCFA administration in the ileum could improve the carcass traits and meat quality of growing pigs,which was possibly due to the fact that SCFA modulated lipid metabolism.
基金This study was jointly supported by the National Natural Science Foundation of China(U19A2037,31802077)the Changsha Natural Science Funds for Distinguished Young Scholar(kq2009020)+6 种基金the Natural Science Foundation of Guangxi Province(2020JJA130102,2018JJB130239)Young Elite Scientists Sponsorship Program by CAST(2020QNRC001)Special funds for the construction of innovative provinces in Hunan Project(2019NK2193,2019RS3022)China Agriculture Research System of MOF and MARA(CARS-35)the‘Strategic Priority Research Program’of the Chinese Academy of Sciences(XDA24030204)Open Fund of Key Laboratory of Agroecological Processes in Subtropical Region,Chinese Academy of Sciences(ISA2020203)Taishan industry leading talent project special funds.
文摘This study aims to compare the meat quality of Shaziling and Yorkshire pigs and to find the potential indicator in serum for superior meat quality.Six Shaziling and Yorkshire pigs at 30,60,90,150,210,and 300 d of age were selected to examine carcass traits,meat quality,and serum metabolome.The results showed that the body weight,carcass length,and loin eye area of Shaziling pigs at 150,210,and 300 d of age were significantly lower than those of Yorkshire pigs(P<0.05).Shaziling pigs at 150 and 300 d of age had significantly lower backfat thickness than Yorkshire pigs(P<0.05).Compared with Yorkshire pigs,Shaziling pigs at all 6 ages had a lower lean percentage and a higher fat percentage(P<0.05).At 60,90,and 150 d of age,the post-mortem pH-decline,b*value(yellowness),and drip loss of Shaziling pigs were significantly lower than those of Yorkshire pigs(P<0.05).Moreover,at 150 d of age,Shaziling pigs had significantly higher a^(*)value(redness)and intramuscular fat(IMF)content than Yorkshire pigs(P<0.05).Correlation analysis between the top 40 metabolites and phenotypes indicated that L-carnitine had positive correlations with fat percentage,pH24h,and IMF content,but had negative correlations with lean percentage,L^(*)value(lightness),and b^(*)value(P<0.05).Serum L-carnitine content,fat percentage,pH24h,and IMF content all decreased first and then increased as the pigs grew,which verified the positive correlations between L-carnitine and these phenotypes.In conclusion,Shaziling pigs have a slower growth rate but a better meat quality than Yorkshire pigs.The meat quality of Shaziling pigs is the best from 150 to 210 d of age.This study suggests that a higher serum L-carnitine content is a promising indicator for better meat quality.
基金the National Natural Science Foundation of China (32160782) for their financial support。
文摘Pork cutting is a very important processing in promoting economic appreciation across the swine business chain. The goal of this research is to determine the proportion and weight of meat cuts, as well as to analyze the effects of carcass weight, sex and breed composition on meat cuts. Simultaneously, we investigate the correlation between meat cuts, carcass traits and meat quality traits. To assess 17 meat cut traits, 12 carcass traits and 6 meat quality traits, we sample 2 012 pigs from four breeds, including Landrace(LD), Yorkshire(YK), Landrace Yorkshire(LY), and Duroc Landrace Yorkshire(DLY). The results showed that carcass weight, sex and breed composition have significant effects on the weight and proportion of most meat cuts. The proportion of cuts for muscle and bone decrease as carcass weight grows, whereas the proportion of cuts for fat increases. Moreover, the thickness of four-point backfat was significantly increasing(P<0.001) with increase of carcass weights, indicating that large amount of intaking energy in the late finishing stage was used for fat deposition. Besides, the proportion of Shoulder cut(SC) and Back fat(BF) in barrows was significantly higher(P<0.001) than that in sows, whereas the Leg cut(LC) showed the opposite trend. The Loin(LO) proportion and Loin muscle area(LMA) of barrows were significantly lower(P<0.001), but the proportion of fat areas in the image(PFAI) and visual marbling score(VMS) were significantly higher(P<0.001) than those of sows, respectively. In terms of breeds, LD had the longest straight carcass length, significantly longer(P<0.001) than the other three breeds, which partially explains why LD had the largest proportion of the Middle cut(MC). Moreover, the proportion of SC in DLY was the highest. Last but not least, the correlations between the proportions of most meat cuts, and also between meat cuts and meat quality or carcass traits were low or not significant(P>0.05). The effects of carcass weight, sex and breed composition on the meat cuts, meat quality and carcass traits are breed and growth stage dependent. It also reflects the asynchrony of the growth curve between different sexes. Our results laid an important foundation for breeding pig carcass cuts and composition.
