Effects of dietary citrus extract on growth performance, carcass characteristics and meat quality of pigs

Abstract

This study investigated the effects of citrus extract on growth, carcass and meat quality of Duroc × Landrace × Large White pigs. One hundred and eight pigs (54 barrows, 54 females) were assigned to one of three dietary treatments for 138 days. The dietary treatments were (1) basic diet; (2) basic diet supplemented with 75 mg/kg chlortetracycline; and (3) basic diet supplemented with citrus extract (0.25 ml/kg during 56–112 days of age and 0.20 ml/kg during 113–194 days of age). No significant differences among treatments were found for growth performance, carcass characteristics, meat quality and free amino acids (p > 0.05). Feeding citrus extract tended to increase intramuscular fat (p = 0.052). Citrus extract and chlortetracycline increased C15:0 concentration (p = 0.016) and superoxide dismutase activity (p = 0.004). The pigs that received chlortetracycline exhibited the lowest (p = 0.033) muscle malondialdehyde concentration. Overall, citrus extract ameliorated some meat quality indicators without adverse effects on pig growth or carcass performance.

Effect of guanidine acetic acid on meat quality, muscle amino acids, and fatty acids in Tibetan pigs

“…It is worth mentioning that further processing and cooking treatment can change the fatty acid composition of fresh meat to a great extent ( 47 , 48 ). In addition, the n6/n3 ratio ( 40 ) was high in LT, mainly because of the high n6/n3 ratio ( 16 ) in the basal diet. Commercial diet-fed Tibetan pigs have a higher n6/n3 ratio ( 31 – 43 ) in LT ( 49 ).…”

“…Carcass traits and meat quality were measured as described previously ( 16 ). The average BF thickness was measured at the first rib, lumbar, and the last rib of the left side.…”

“…Contents of moisture, crude protein, IMF, ash, and inosinic acid in LT were measured by freeze-dryer (ALPHA 2–4 LSC, Christ Martin GmbH), automatic nitrogen analyzer (8400, FOSS, Denmark), fat analyzer (2055 SOXTEC, FOSS, Denmark), box resistance furnace (SX2-4-10N, Yiheng, Shanghai, China), and high performance liquid chromatography (HPLC, LC-20AD, Shimazu, Japan), respectively, as described previously ( 16 ). Briefly, the contents of moisture, crude protein, IMF, and ash were analyzed by the freeze-drying method, Kjeldahl method, Soxhlet extraction, and burning method, respectively.…”

“…Fatty acids were analyzed with a gas chromatograph (6890, Agilent, California, USA) equipped with a flame ionization detector, as described previously ( 16 ). Each sample (10.0 g) was combined with 2.0 ml undecanoic acid, 1, 1′, 1″-(1,2,3-propanetriyl) ester solution, and hydrochloric acid at 70°C for 40 min.…”

Influence of Fermented Mulberry Leaves as an Alternative Animal Feed Source on Product Performance and Gut Microbiome in Pigs

“…The measurement of carcass and meat quality was conducted according to Cui et al [13]. Within 20 min of slaughter, the carcass and abdominal fat weights and back fat thickness were measured.…”