Fermented Feed Modulates Meat Quality and Promotes the Growth of Longissimus Thoracis of Late-Finishing Pigs

Qiu, Yueqin; Li, Kebiao; Xitao, Zhao; Liu, Shilong; Wang, Li; Yang, Xuefen

doi:10.3390/ani10091682

Cited by 13 publications

(9 citation statements)

References 52 publications

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“…In the present study, the fermented diet significantly increased carcass length and significantly decreased the average back-fat thickness. Similar results were obtained by Qiu et al (47), who reported that the fermented diet significantly increased the loin eye area and lean mass percentage of finishing pigs. However, the mechanisms underlying this observation remain unknown.…”

Section: Discussionsupporting

confidence: 90%

“…However, the mechanisms underlying this observation remain unknown. The possible reasons of FCF to promote carcass traits may be related to increased AA profile of the feed after fermentation (47), which may play an important role in muscle accretion through increased protein synthesis signaling and suppressed degradation signaling in LDM in finishing pigs (47,48). The pH value, drip loss, CP content, and fat content are commonly used indices for evaluating meat quality of pork (34,49,50).…”

Section: Discussionmentioning

confidence: 99%

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Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

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“…Overall, compared to 0.25% group, 0.50% leucine could alleviate muscle injury and keep mitochondrial function through AMPK-TFAM pathways (Figure 5). be significantly increased the mRNA and protein levels of MyoG and MyoD [46]. In add tion, branched amino acids reduce the expression of MAFbx and MuRF1 in soleus musc by mTOR [47].…”

Section: Discussionmentioning

confidence: 91%

“…The results of this study showed that 0.50% leucine significantly increased the relative mRNA expressions levels of MyoD and MyoG, and decreased the value of MAFbx and in longissimus dorsi muscle tissue of the finishing pigs. Zhang et al ‘s experimental results on myoblast showed that leucine could be significantly increased the mRNA and protein levels of MyoG and MyoD [ 46 ]. In addition, branched amino acids reduce the expression of MAFbx and MuRF1 in soleus muscle by mTOR [ 47 ].…”

Section: Discussionmentioning

confidence: 99%

The Effect of Dietary Leucine Supplementation on Antioxidant Capacity and Meat Quality of Finishing Pigs under Heat Stress

et al. 2022

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This study examined the effects of dietary leucine supplements on antioxidant capacity and meat quality in growing-finishing pigs. A total of 24 crossbred (Duroc × Landrace × Yorkshire) pigs with an average initial weight of 68.33 ± 0.97 kg were randomly allotted to three treatment groups. All pigs were exposed to constant heat stress. Each group of pigs was fed a basal diet, or a diet supplemented with increasing levels of leucine (0.25% or 0.50%). The results showed that leucine intake could improve average daily gain and reduce feed/gain of finishing pigs under heat stress (p < 0.05). The supplementation of leucine could improve the carcass slant length (p = 0.09), and dramatically increased loin-eye area of the finishing pigs (p < 0.05) but had no significant effect on other carcass traits. Compared with the control group, 0.50% leucine markedly reduced drip loss and shear force of longissimus dorsi muscle, and increased pH value at 24 h after slaughter (p < 0.05). Dietary supplementation of 0.25% leucine increased the contents of inosine monophosphate and intramuscular fat in biceps femoris muscle (p < 0.05). Supplementation of 0.25% or 0.50% leucine significantly stimulated the activities of antioxidant enzymes while reduced the level of MDA in serum, liver and longissimus dorsi muscle (p < 0.05). Compared with the control group, 0.50% leucine supplementation markedly modulated the relative mRNA expression levels of genes related to muscle fiber type and mitochondrial function in longissimus dorsi muscle and the gene relative antioxidant in the liver (p < 0.05). In conclusion, dietary leucine supplementation could improve the growth performance and meat quality of the finishing pigs under heat stress, and the pathway of Keap1-NRF2 and PGC-1α-TFAM might be involved.

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“…Fermented products contain not only proteins, minerals, and vitamins but also living or dried cells of lactic acid bacteria or yeast, which can affect probiotically or prebiotically the digestive tract microflora [4,5]. The supplementation of the diet with fermented components has beneficial effect on the growth of pigs and regulation of the intestinal microflora because it improves the digestibility of protein and amino acids, and it reduces the concentration of antinutritional factors [3,[6][7][8][9]. Currently, soybean meal (SBM) is a basic high-protein component used in the production of complete diets for pigs.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Yeast Fermentation of Two Lupine Species on the Digestibility of Protein and Amino Acids, Microflora Composition and Metabolites Production in the Ileum of Growing Pigs

Kasprowicz‐Potocka¹,

Zaworska-Zakrzewska²,

Taciak³

et al. 2021

Animals

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The aim of this study was to investigate the effects of raw and Candida utilis-fermented yellow (YL) and narrow-leaved lupine (NL) seeds on the apparent ileal digestibility coefficients (AID) of protein and amino acids in pigs and the metabolic activity of their intestinal microflora. Five cross-bred castrated 25-kg barrows were surgically fitted with a T-cannula in the distal ileum and housed individually in metabolic cages. They were fed five semi-synthetic diets containing only one source of protein: soybean meal (SBM), raw or fermented yellow lupine seeds (RYL or FYL), raw or fermented narrow-leaved lupine seeds (RNL or FNL). The study period consisted of six-day adaptation to the diet and one-day collection of digesta, which was sampled for microbial and chemical analyses. The AID coefficients of protein and amino acids were calculated with the marker method with TiO2. One-way (feed effect) and two-way (variety effect, fermentation effect) analysis of variance (ANOVA) with Duncan’s test at p < 0.05 were applied. The digesta from the SBM and FNL variants had significantly higher (p < 0.05) AID coefficients of protein, asparagine, threonine, serine, isoleucine, leucine, histidine, and tyrosine, whereas the SBM variant was characterized by the lowest AID of cystine and the highest AID of alanine and methionine (p < 0.05). The ileal digesta of the pigs fed with FYL contained more bacteria, whereas the count of yeast was higher in the FNL variant. The digesta of the pigs from the FNL and RYL variants had the highest count of moulds (p < 0.05), whereas the digesta in the FYL, SBM, and RNL variants had almost no moulds at all. The ileal dry matter content was significantly lower in SBM group. The lowest pH was noted in the RYL variant (p < 0.05). The content of ammonia and total volatile fatty acids in the ileal digesta of the SBM variant was the lowest (p < 0.05). Fermentation significantly improved the AID of protein, asparagine, threonine, tyrosine, histidine, and arginine, increased the counts of total bacteria and yeast, the pH value, and isobutyrate and isovalerate concentrations, but decreased the dry matter and ammonia content (p < 0.05). The digesta of the NL variants was characterized by higher AID of asparagine, threonine, serine, alanine, valine, isoleucine, and arginine, and higher counts of LAB and moulds but lower total bacteria count than in the YL variants. The ileal pH was lower in the YL variants, where higher isobutyrate and butyrate concentrations (p < 0.05) were observed. To sum up, fermentation increased the counts of the ileal microbiota and improved the digestibility coefficients of protein and some amino acids. The narrow-leaved lupine seeds resulted in more positive changes in the digesta of growing pigs than yellow lupine.

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Fermented Feed Modulates Meat Quality and Promotes the Growth of Longissimus Thoracis of Late-Finishing Pigs

Cited by 13 publications

References 52 publications

Table_2.XLSX

Table_2.XLSX

The Effect of Dietary Leucine Supplementation on Antioxidant Capacity and Meat Quality of Finishing Pigs under Heat Stress

The Effect of Yeast Fermentation of Two Lupine Species on the Digestibility of Protein and Amino Acids, Microflora Composition and Metabolites Production in the Ileum of Growing Pigs

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