Dietary Supplementation with Pioglitazone Hydrochloride and Chromium Methionine Improves Growth Performance, Meat Quality, and Antioxidant Ability in Finishing Pigs

Jin, Can; Wang, Qiang; Zhang, Zong-ming; Xu, Yin-long; Yan, Huichao; Li, Hai-chang; Gao, Chun‐qi; Wang, Xiu-Qi

doi:10.1021/acs.jafc.8b01176

Cited by 25 publications

(49 citation statements)

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“…For slaughter performance detection, little significant change was observed with PGZ supplementation in a previous study. 9,10 In this experiment, the eviscerated yield was increased by 15 mg kg −1 PGZ supplementation, whereas the other parameters, such as dressing percentage, breast yield, and thigh yield, showed no change with either level of PGZ supplementation. A further explanation for this result could be related to other components of broiler bodies, such as the visceral organs.…”

Section: Discussionmentioning

confidence: 64%

“…Furthermore, the primary function of PGZ is to increase the IMF deposition, and improvement of the meat flavor and taste has already been proven in pigs . Intensive research has ascribed the mechanism to the role of PGZ as an affinity ligand of PPAR γ , promoting adipocyte proliferation and fat accumulation .…”

Section: Discussionmentioning

confidence: 99%

“…27 Furthermore, the primary function of PGZ is to increase the IMF deposition, and improvement of the meat flavor and taste has already been proven in pigs. 28 Intensive research has ascribed the mechanism to the role of PGZ as an affinity ligand of PPAR , promoting adipocyte proliferation and fat accumulation. 29,30 Undoubtedly, we found that supplementation with 7.5 mg kg −1 PGZ and 15 mg kg −1 PGZ increased the IMF by 14.14% and 20.37%, respectively.…”

Section: Discussionmentioning

confidence: 99%

“…In studies of ruminants, intramuscular adipose deposition has already been demonstrated to be increased by dietary supplementation with PGZ . In our early exploration, PGZ also showed a positive effect on IMF and the marbling score of finishing pigs . However, it is still unclear whether PGZ supplementation would improve poultry meat quality and increase IMF.…”

Section: Introductionmentioning

confidence: 93%

“…8 In our early exploration, PGZ also showed a positive effect on IMF and the marbling score of finishing pigs. 9,10 However, it is still unclear whether PGZ supplementation would improve poultry meat quality and increase IMF. It is also not known whether PGZ has a protective effect on PUFA against lipid oxidation.…”

Section: Introductionmentioning

confidence: 99%

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Dietary supplementation with pioglitazone hydrochloride improves intramuscular fat, fatty acid profile, and antioxidant ability of thigh muscle in yellow‐feathered chickens

et al. 2019

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BACKGROUND Muscle fat content and fatty acid composition play an important role in poultry flavor and taste. To investigate the effects of pioglitazone hydrochloride (PGZ) on growth performance and thigh muscle quality in yellow‐feathered chickens, 360 female chickens were randomly divided into three groups and treated with three doses of PGZ (0, 7.5, and 15 mg kg−1) for 28 days. Each group had six replicates of 20 chickens. RESULTS The results showed that dietary supplementation with 15 mg kg−1 PGZ increased average daily feed intake (ADFI) and the average daily gain (ADG) from 0 to 14 days. Furthermore, the triglyceride (TG) level was decreased by 15 mg kg−1 PGZ, whereas the eviscerated yield was increased. The relative weight of the heart and kidneys showed a linear increase with dietary PGZ supplementation, and the drip loss of the thigh muscle was significantly decreased by 15 mg kg−1 PGZ supplementation. Moreover, a* value, intramuscular fat (IMF), and polyunsaturated fatty acids (PUFAs) showed a linear increase, and pH24 h and drip loss showed a quadratic influence with the levels of PGZ supplementation. In particular, the PUFA proportion was increased by 7.63% and 9.14% in the 7.5 mg kg−1 PGZ and 15 mg kg−1 PGZ groups, respectively. Additionally, 15 mg kg−1 of PGZ increased the total antioxidant capacity (T‐AOC) and glutathione peroxidase (GSH‐PX) activity. CONCLUSION In summary, 15 mg kg−1 PGZ has substantial effects on growth performance and meat quality, particularly by decreasing drip loss and increasing IMF content, PUFA proportions, and antioxidant ability. © 2019 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 64%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

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Dietary supplementation with pioglitazone hydrochloride improves intramuscular fat, fatty acid profile, and antioxidant ability of thigh muscle in yellow‐feathered chickens

et al. 2019

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Dietary supplementation with pioglitazone hydrochloride and chromium methionine manipulates lipid metabolism with related genes to improve the intramuscular fat and fatty acid profile of yellow‐feathered chickens

et al. 2019

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BACKGROUND: Intramuscular fat (IMF) and polyunsaturated fatty acids (PUFAs) have been thought to play a crucial role in improving meat quality. Considering the ability of pioglitazone hydrochloride (PGZ) to deposit fat, and the anti-stress capability of chromium methionine (CrMet), we combined these compounds to produce higher quality meat in poultry. A total of 3000 female chickens were divided into four groups (five replicates, each with 150 chickens): control, control plus15 mg·kg −1 PGZ, control plus 200 g·kg −1 CrMet, and control plus15 mg·kg −1 PGZ plus 200 g·kg −1 CrMet. The experiment lasted for 28 days.RESULTS: Compared to the control group and the PGZ group, the average daily gain (ADG) was significantly increased in the PGZ plus CrMet group, whereas the feed-to-gain ratio (F/G) was decreased from 0 to 14 days. Meanwhile, the redness value of breast muscle and IMF of thigh muscle increased in the PGZ plus CrMet group compared with the control group and these detections in the PGZ plus CrMet group exhibited highest value among the four groups. The cooking loss decreased in the breast muscle and thigh muscle after PGZ combined with CrMet in diets. The percentages of C16:1, C18:2n-6 and PUFAs increased in the PGZ plus CrMet group. The mRNA abundance of peroxisome proliferator activated receptor (PPAR) , PPAR coactivator 1 , and fatty acid binding protein 3 was significantly enhanced with PGZ plus CrMet supplementation.CONCLUSION: Collectively, dietary supplementation with PGZ plus CrMet improved growth performance and meat quality by decreasing the cooking loss and increasing the IMF and PUFA levels.

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Effects of organic chromium sources on growth performance, lipid metabolism, antioxidant status, breast amino acid and fatty acid profiles in broilers

Han

Chen

et al. 2021

J Sci Food Agric

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BACKGROUND Trivalent chromium (Cr) is involved in carbohydrate, lipid, protein and nucleic acid metabolism in animals. This study evaluated the effects of different organic Cr forms with Cr methionine (CrMet), Cr picolinate (CrPic), Cr nicotinate (CrNic), and Cr yeast (Cr‐yeast) at the level of 400 μg kg−1 Cr, on growth performance, lipid metabolism, antioxidant status, breast amino acid and fatty acid profiles of broilers. In total, 540 one‐day‐old Arbor Acres male broilers were randomly assigned to five treatments with six replicates (18 broilers per replicate) until day 42. RESULTS The results showed growth performance was not affected by Cr sources. The Cr‐yeast group had lower serum cortisol levels than the CrNic group (P < 0.05). Besides, Cr‐yeast increased methionine and cysteine content in breast compared with the control group. Liver malondialdehyde content was lower in the CrMet group than the CrPic group on day 42 (P < 0.05). The n‐3 polyunsaturated fatty acid (PUFA) values were increased, but the n‐6/n‐3 PUFA ratio was decreased in both CrMet and CrNic groups (P < 0.05). There were no significant effects on broilers’ serum antioxidant status and breast total essential amino acid content among all treatments. CONCLUSIONS Diets supplemented with organic Cr could regulate lipid metabolism, and improve amino acid and fatty acid profiles in broiler breast. Moreover, Cr‐yeast was the most effective source in improving methionine and cysteine content, whereas CrMet was more effective than CrNic in increasing n‐3 PUFA value and decreasing n‐6/n‐3 PUFA ratio in breast meat and effectively strengthened liver antioxidant ability than CrPic. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Dietary Supplementation with Pioglitazone Hydrochloride and Chromium Methionine Improves Growth Performance, Meat Quality, and Antioxidant Ability in Finishing Pigs

Cited by 25 publications

References 50 publications

Dietary supplementation with pioglitazone hydrochloride improves intramuscular fat, fatty acid profile, and antioxidant ability of thigh muscle in yellow‐feathered chickens

Dietary supplementation with pioglitazone hydrochloride improves intramuscular fat, fatty acid profile, and antioxidant ability of thigh muscle in yellow‐feathered chickens

Dietary supplementation with pioglitazone hydrochloride and chromium methionine manipulates lipid metabolism with related genes to improve the intramuscular fat and fatty acid profile of yellow‐feathered chickens

Effects of organic chromium sources on growth performance, lipid metabolism, antioxidant status, breast amino acid and fatty acid profiles in broilers

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