Effects of dietary apple polyphenol supplementation on carcass traits, meat quality, muscle amino acid and fatty acid composition in finishing pigs

2019 ◽  
Vol 10 (11) ◽  
pp. 7426-7434 ◽  
Author(s):  
Xiaojiao Xu ◽  
Xiaoling Chen ◽  
Daiwen Chen ◽  
Bing Yu ◽  
Jingdong Yin ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Amino Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Nutritional Value ◽  
Carcass Traits ◽  
Meat Color ◽  
Finishing Pigs ◽  
Meat Flavor

Dietary APP supplementation improves the carcass traits, meat color, meat flavor, and meat nutritional value in finishing pigs.

scholarly journals Effects of Lacquer (Rhus verniciflua) Meal on Carcass Traits, Fatty Acid Composition and Meat Quality of Finishing Pigs

2008 ◽  
Vol 21 (8) ◽  
pp. 1207-1213 ◽  
Author(s):  
C. H. Song ◽  
J. Y. Choi ◽  
S. Y. Yoon ◽  
Y. X. Yang ◽  
P. L. Shinde ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Carcass Traits ◽  
Finishing Pigs ◽  
Rhus Verniciflua

scholarly journals Effects of high linolenic acid diet supplemented with synthetic or natural antioxidant mix on live performance, carcass traits, meat quality and fatty acid composition of Longissimus thoracis et lumborum muscle of medium-heavy pigs

2021 ◽  
Vol 33 (2) ◽  
pp. 117-128
Author(s):  
Anna Maria Belmonte ◽  
Paolo Macchioni ◽  
Giovanna Minelli ◽  
Corina Scutaru ◽  
Luisa Antonella Volpelli ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linolenic Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Carcass Traits ◽  
Natural Antioxidants ◽  
Grape Skin ◽  
Acid Diet ◽  
Intramuscular Lipids

We studied the effect of a high linolenic acid diet supplementation with synthetic (vitamin E + selenium) or veg-etal mix rich in natural antioxidants (grape skin + oregano) on live performances, carcass and meat quality, fatty acid composition and oxidative stability of intramuscular lipids of Longissimus thoracis et lumborum muscle in medium-heavy pigs. Neither carcass traits nor chemical proximate composition of meat was affected by dietary treatments. Linseed dietary inclusion reduced the n-6:n-3 polyunsaturated fatty acids ratio and increased long-chain n-3 precursor, fundamental for human health. Our results offer new opportunities to use products more acceptable by consumers and are more eco-friendly.

scholarly journals Effects of Dietary Perilla Cake Supplementation in Growing Pig on Productive Performance, Meat Quality, and Fatty Acid Profiles

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3213
Author(s):  
Chaiwat Arjin ◽  
Chanmany Souphannavong ◽  
Rakkiat Norkeaw ◽  
Niraporn Chaiwang ◽  
Supamit Mekchay ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Meat Quality ◽  
Acid Composition ◽  
Average Daily Gain ◽  
Carcass Traits ◽  
Basal Diet ◽  
Experimental Period ◽  
Large White ◽  
Growing Pig

The objective of this study was to determine the effect of perilla cake (PC) supplementation in a growing pig diet on overall growing performance, meat quality, and fatty acid profile. A total of 24 barrow grower crossbred pigs (Large White × Landrace) × Duroc with an initial average body weight of 26.33 kg were fed with a basal diet supplemented with PC at 0%, 5%, and 10% in (PC0, PC5, and PC10, respectively) for 12 weeks. At the end of the experimental period, pigs were slaughtered to determine carcass traits and meat quality. Back fat, abdominal fat, and longissimus dorsi (LD) muscle were collected to investigate fatty acid composition. The results show that the average daily gain (ADG) in the PC10 significantly increased. However, PC supplementation did not influence carcass traits and meat quality except the color as described by lightness (L*). Dietary PC supplementation significantly increased the α-linolenic acid (ALA, C18:3 cis-9, 12, 15), whereas n6/n3 ratio decreased significantly in all tissues investigated. Thus, it can be concluded that the supplementation of PC in growing pig diet is a potential way to increase the fatty acid composition to that required for healthier meat.

scholarly journals Effect of including different levels of moringa (Moringa oleifera) leaf meal in the diet of finishing pigs: Performance, pork quality, fatty acid composition, and amino acid profile

2019 ◽  
Vol 64 (No. 3) ◽  
pp. 141-149 ◽  
Author(s):  
Tingting Zhang ◽  
Bingwen Si ◽  
Yan Tu ◽  
Kai Cui ◽  
Chaolong Zhou ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Amino Acid ◽  
Growth Performance ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Amino Acid Profile ◽  
Longissimus Dorsi ◽  
Finishing Pigs ◽  
Leaf Meal

A total of 144 cross-bred (Duroc × Landrace × Yorkshire) finishing pigs with a similar initial weight (65.4 ± 1.03 kg) were used to investigate the effect of moringa leaf meal on growth performance, meat quality, fatty acid composition, and amino acid profile. The moringa leaf meal-inclusion rates were 0% (M0 or control), 3% (M3), 6% (M6) and 9% (M9). The results showed that supplementing moringa leaf meal significantly increased the daily weight gain of finishing pigs, but had a minor impact on pork quality indicators and the amino acid profile in the Longissimus dorsi. The fatty acid profile in the Longissimus dorsi was significantly modified when pigs were fed moringa leaf meal diets. The relative percentage of total unsaturated fatty acid and monounsaturated fatty acid was higher in the meat of pigs fed a 6% moringa leaf meal diet than in the meat of those receiving the control diet. In contrast, the percentage of total saturated fatty acids was lower in the meat of pigs fed the moringa leaf meal diets. Moreover, the omega-6/omega-3 ratio decreased with moringa leaf meal supplementation. Addition of the moringa supplement into the diet of pigs improved growth performance and modified pork fatty acid profile positively. The results suggest that moringa leaf meal could be used as a diet supplement for producing healthier pork.

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