Different dietary starch sources alter the carcass traits, meat quality, and the profile of muscle amino acid and fatty acid in finishing pigs  

作　　者：Miao Yu Zhenming Li Ting Rong Gang Wang Zhichang Liu Weidong Chen Jiazhou Li Jianhao Li Xianyong Ma 

机构地区：[1]Institute of Animal Science,Guangdong Academy of Agricultural Sciences,State Key Laboratory of Livestock and Poultry Breeding,Key Laboratory of Animal Nutrition and Feed Science in South China,Ministry of Agriculture and Rural Affairs,Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition,Guangdong Engineering Technology Research Center of animal Meat quality and Safety Control and Evaluation,Maoming Branch,Guangdong Laboratory for Lingnan Modern Agriculture,Guangzhou 510640,Guangdong,China

出　　处：《Journal of Animal Science and Biotechnology》2021年第1期358-371,共14页畜牧与生物技术杂志（英文版）

基　　金：supported by the National Natural Science Foundation of China (31902200);Talent Project of the Guangdong Academy of Agricultural Sciences (201803);Special fund for scientific innovation strategy-construction of high level Academy of Agriculture Science,Recommended Program of Guangdong (2018kczx06);Guangdong Modern Agro-industry Technology Research System (2019KJ115);National Key Research and Development Program of China (2016YFD0501210);Science and Technology planning project of Guangdong Province (2019A050505007);key project of Guangzhou Science and Technology Plan (201707020007);Science and Technology planning project of Guangdong Province (2019A050505007)。

摘　　要：Background: With increasing health awareness among consumers, the demand for healthier, tastier, higher quality and nutritional value pork is increasing. It has been shown that different dietary starch sources can alter the carcass traits and meat quality. However, research on the effects of different starch sources with clear different amylose/amylopectin ratio on the amino acid and fatty acid composition in Longissimus thoracis(L. thoracis) muscle of pigs is limited. This study aimed to investigate the effects of different dietary starch sources on carcass traits, meat quality, muscle amino acid and fatty acid composition, and the mRNA expression levels of genes involved in lipid metabolism and muscle fiber characteristics in finishing pigs. A total of 72 Duroc × Landrace × Large White barrows were randomly allocated to 3 different dietary treatment groups with 8 replicate pens/group and 3 pigs per pen.Tapioca starch(TS), corn starch(CS), and pea starch(PS), with amylose/amylopectin ratio of 0.11, 0.25, and 0.44,respectively, were used as their dietary starch sources for 40 days.Results: Results showed that the PS diet significantly increased(P < 0.05) the final body weight, average daily gain,loin-eye area, and fat-free lean index compared with the TS diet, but significantly decreased(P < 0.05) the feed to gain ratio and backfat thickness. Compared with the TS diet, PS diet also increased(P < 0.05) the pH45 min, marbling scores, the content of intramuscular fat and inosine monophosphate in the L. thoracis, and decreased(P < 0.05) the drip loss and shear force. In addition, compared with the TS diet, PS diet increased(P < 0.05) the proportions of flavor amino acids, DHA, EPA, and n-3 polyunsaturated fatty acid(PUFA) in the L. thoracis compared with TS diet,but decreased(P < 0.05) the ratio of n-6/n-3 PUFA. Furthermore, compared with the TS diet, PS diet also upregulated(P < 0.05) the lipogenic genes(FAS, LPL, SCD, ACCα) and myosin heavy-chain(MyHC)-IIa mRNA expression levels compared with the TS diet, but do

关 键 词：Amino acid profile Fatty acid composition Finishing pigs Lipid metabolism Meat quality Starch source 

分 类 号：S828.5[农业科学—畜牧学]