Effects of feeding growing-finishing pigs with low crude protein diets on growth performance, carcass characteristics, meat quality and nutrient digestibility in different areas of China

Wang, Y.M.; Yu, Haitao; Zhou, Junyan; Zeng, Xiangfang; Wang, G.; Cai, Shuang; Huang, Siyuan; Zhu, Zhengpeng; Tan, Jianzhuang; Johnston, Lee J; Levesque, Crystal L; Qiao, Shiyan

doi:10.1016/j.anifeedsci.2019.114256

Cited by 16 publications

(7 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Low-CP diets formulated with an adequate dietary AA supply are shown to maintain growth performance of growing and finishing pigs consistently in the past decades ( 12 – 19 ). These results are confirmed in recent trials even with a dietary CP reduction of more than 30 g/kg ( 20 – 22 ). Feed-grade AA supplementation is shown to be essential to ensure constant animal performance and successful implementation of a low-CP strategy in swine ( 22 , 23 ).…”

Section: Impact Of Low-cp Diets and Feed-grade Aa Inclusion On Animal Performance And Metabolismsupporting

confidence: 77%

Amino Acid Supplementation to Reduce Environmental Impacts of Broiler and Pig Production: A Review

et al. 2021

View full text Add to dashboard Cite

Poultry and swine farming are large contributors to environmental impacts, such as climate change, eutrophication, acidification, and air and water pollution. Feed production and manure management are identified as the main sources of these impacts. Reducing dietary crude protein levels is a nutritional strategy recognized to both decrease the use of high-impact feed ingredients and alter manure composition, reducing emissions of harmful components. For a successful implementation of this technique, feed-grade amino acid supplementation is crucial to maintaining animal performance. Reducing crude protein lowers nitrogen excretion, especially excess nitrogen excreted in urea or uric acid form, improving nitrogen efficiency. At the feed-gate, low–crude protein diets can reduce the carbon footprint of feed production through changes in raw material inclusion. The magnitude of this reduction mainly depends on the climate change impact of soybean meal and its land-use change on the feed-grade amino acids used. Reducing dietary crude protein also lowers the environmental impact of manure management in housing, storage, and at spreading: nitrogen emissions from manure (ammonia, nitrates, nitrous oxide) are reduced through reduction of nitrogen excretion. Moreover, synergetic effects exist with nitrogen form, water excretion, and manure pH, further reducing emissions. Volatilization of nitrogen is more reduced in poultry than in pigs, but emissions are more studied and better understood for pig slurry than poultry litter. Ammonia emissions are also more documented than other N-compounds. Low–crude protein diets supplemented with amino acids is a strategy reducing environmental impact at different stages of animal production, making life cycle assessment the best-suited tool to quantify reduction of environmental impacts. Recent studies report an efficient reduction of environmental impacts with low–crude protein diets. However, more standardization of limits and methods used is necessary to compare results. This review summarizes the current knowledge on mitigation of environmental impacts with low–crude protein diets supplemented with amino acids in poultry and swine, its quantification, and the biological mechanisms involved. A comparison between pigs and poultry is also included. It provides concrete information based on quantified research for decision making for the livestock industry and policy makers.

show abstract

Section: Impact Of Low-cp Diets and Feed-grade Aa Inclusion On Animal Performance And Metabolismsupporting

confidence: 77%

Amino Acid Supplementation to Reduce Environmental Impacts of Broiler and Pig Production: A Review

et al. 2021

View full text Add to dashboard Cite

show abstract

“…During the 20- to 30-kg growth stage (10–18% CP), the eye muscle area was increased with increasing dietary CP levels. On the contrary, previous studies have shown that dietary CP levels had no effect on the eye muscle area in cattle (11–14% CP) or commercial pigs (15–17% CP) ( 43 , 44 ). The species or breed difference might be the possible reason for the inconsistent results, but it warranted further research to determine.…”

Section: Discussionmentioning

confidence: 67%

Effects of Different Dietary Protein Levels on the Growth Performance, Serum Biochemical Parameters, Fecal Nitrogen, and Carcass Traits of Huanjiang Mini-Pigs

et al. 2021

View full text Add to dashboard Cite

The Huanjiang mini-pig is a Chinese local breed and, the optimal dietary crude protein (CP) level for this breed is still unknown. Therefore, the present study was conducted to investigate its optimum dietary CP level upon the growth performance, serum biochemical parameters, fecal nitrogen content, and carcass traits. Three independent trials with 360 pigs were included. A total of 220 pigs (5.32 ± 0.46 kg) were fed ad libitum, either a 14, 16, 18, 20, or 22% CP diet from about 5- to 10-kg (trial 1); 84 pigs (11.27 ± 1.43 kg) were fed either a 12, 14, 16, 18, or 20% CP diet from about 10- to 20-kg (trial 2); and 56 pigs (18.80 ± 2.21 kg) were fed either a 10, 12, 14, 16, or 18% CP diet from about 20- to 30-kg (trial 3). In trial 1, as dietary CP levels increased, the feed-to-gain ratio (F/G) quadratically decreased (p < 0.05) and was minimal at the 18.42% CP level. The average daily feed intake (ADFI) and final body weight (BW) were not affected by dietary CP levels while the fat percentage decreased (p < 0.05). Besides, a linear decrease in slaughter rate (p = 0.06) and a linear increase in bone percentage (p < 0.05), serum urea nitrogen (UN) (P < 0.05), and fecal nitrogen content (p = 0.07) of pigs were observed. In trial 2, as dietary CP levels increased, the average daily gain quadratically increased (p < 0.05) and was maximum at the 16.70% CP level. The slaughter rate linearly decreased (p < 0.05) whereas the skin rate, serum UN, and NH3-N increased (p < 0.05) linearly, as well as fecal nitrogen content (p = 0.06). In trial 3, as dietary CP levels increased, the F/G increased (p < 0.05), while the ADFI and ADG quadratically decreased (p < 0.05) and was maximum at nearly 14.00% CP level. The bone percentage and serum UN increased (p < 0.05) linearly but the slaughter rate decreased (P < 0.05) linearly, and the fecal nitrogen content quadratically decreased (p = 0.07) whereas the albumin increased (p < 0.05) quadratically. Taken together, the optimal dietary CP levels for growth performance of Huanjiang mini-pigs from 5- to 10-kg, 10- to 20-kg, and 20- to 30-kg were 18.42, 16.70, and 14.00%, respectively.

show abstract

“…In recent years it has been reported that decreasing dietary crude protein (CP) can hinder performance while increasing lipid metabolism in pigs, thereby affecting the quality of pork. 12 It has been estimated that limiting CP content may not provide sufficient essential amino acids (AAs) to maintain nutritional requirements. In addition to the studies mentioned above, 6,7,9,10 which provide a basis for BCAAs to improve meat quality from the perspective of muscle fiber type conversion and IMF deposition, we have found that dietary balanced BCAA ratios may regulate muscle fiber types in growing pigs.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Balanced branched‐chain amino acids modulate meat quality by adjusting muscle fiber type conversion and intramuscular fat deposition in finishing pigs

Zhang

Guo

et al. 2022

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND Pork is an important food for humans and improving the quality of pork is closely related to human health. This study was designed to investigate the effects of balanced branched‐chain amino acid (BCAA)‐supplemented protein‐restricted diets on meat quality, muscle fiber types, and intramuscular fat (IMF) in finishing pigs. RESULTS The results showed that, compared with the normal protein diet (160 g kg−1 crude protein), the reduced‐protein diet (120 g kg−1 crude protein) supplemented with BCAAs to the ratio of 2:1:2 not only had higher average daily gain (P < 0.05) and carcass weight (P < 0.05) but also improved meat tenderness and juiciness by decreasing shear force (P < 0.05) and increasing water‐holding capacity (P < 0.05). In particular, this treatment showed higher (P < 0.05) levels of phospho‐acetyl‐CoA carboxylase (P‐ACC) and peroxisome proliferation‐activated receptor‐γ (PPARγ), and lower (P < 0.05) levels of P‐adenosine 5‘‐monophosphate (AMP)‐activated protein kinase (P‐AMPK), increasing the composition of IMF and MyHC I (P < 0.05) in the longissimus dorsi muscle (LDM). In terms of health, this group increased eicosapentaenoic acid (EPA) (P < 0.01) and desirable hypocholesterolemic fatty acids (DHFA) (P < 0.05), and decreased atherogenicity (AI) (P < 0.01) and hypercholesterolemic saturated fatty acids (HSFA) (P < 0.05). CONCLUSION Our findings suggest a novel role for a balanced BCAA‐supplemented restricted protein (RP) diet in the epigenetic regulation of more tender and healthier pork by increasing IMF deposition and fiber type conversion, providing a cross‐regulatory molecular basis for revealing the nutritional regulation network of meat quality. © 2021 Society of Chemical Industry.

show abstract

Effects of feeding growing-finishing pigs with low crude protein diets on growth performance, carcass characteristics, meat quality and nutrient digestibility in different areas of China

Cited by 16 publications

References 36 publications

Amino Acid Supplementation to Reduce Environmental Impacts of Broiler and Pig Production: A Review

Amino Acid Supplementation to Reduce Environmental Impacts of Broiler and Pig Production: A Review

Effects of Different Dietary Protein Levels on the Growth Performance, Serum Biochemical Parameters, Fecal Nitrogen, and Carcass Traits of Huanjiang Mini-Pigs

Balanced branched‐chain amino acids modulate meat quality by adjusting muscle fiber type conversion and intramuscular fat deposition in finishing pigs

Contact Info

Product

Resources

About