Effects of apple pomace‐mixed silage on growth performance and meat quality in finishing pigs

Fang, Jiachen; Yang, Cao; Matsuzaki, Masatoshi; Suzuki, Hiroyuki; Kimura, Hirofumi

doi:10.1111/asj.12601

Cited by 18 publications

(16 citation statements)

References 38 publications

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“…However, fermented feed has been shown to improve meat quality of finishing pigs. Study by Fang et al reported that feeding fermented apple pomace to finishing pigs reduced the drip loss [31]. Additionally, a study by Kim et al reported dietary supplementation of fermented persimmon shell improved sensory tenderness in pork longissimus muscle [18].…”

Section: Discussionmentioning

confidence: 99%

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

Qiu

Xitao

et al. 2020

Animals

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This study investigated the effect of fermented diet on growth performance, carcass traits, meat quality and growth of longissimus thoracis (LT) of finishing pigs. A total of 48 finishing pigs [Duroc × (Landrace × Large White), male, 126 ± 5-d-old] weighing 98.76 ± 1.27 kg were randomly assigned to two treatments (eight pens per treatment and three pigs per pen) for a 28-d feeding trial, including control diet and fermented diet. Fermented diet significantly increased the loin eye area and lean mass percentage, decreased backfat thickness and improved meat quality of LT by decreasing the shear force and drip loss at 48 h post slaughter and improving meat sensory characteristics compared with control diet. A fermented diet also significantly increased the abundance of insulin, insulin receptor (IR), myoblast determination protein (MyoD) and myosin heavy chain-I (MyHC-I) transcripts, and the phosphorylation levels of AKT, mTORC1, 4EBP1 and S6K1 in LT, while decreasing the expression of muscle atrophy F-box (MAFbx) and forkhead Box O1 (Foxo1) mRNA transcripts. Moreover, proteomic analysis revealed that differentially expressed proteins predominantly involved in protein synthesis and muscle development were modulated by fermented diet. Our results indicated that a fermented diet improved meat quality and enhanced LT growth of finishing pigs by increasing insulin/AKT/mTORC1 protein synthesis cascade and activating the Foxo1/MAFbx pathway, along with the regulation of ribosomal protein and proteins involved in muscle contraction and muscle hypertrophy.

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Section: Discussionmentioning

confidence: 99%

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

Qiu

Xitao

et al. 2020

Animals

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“…No effect in feed intake between control and experimental diets were indicated in these studies. A related experiment with pigs fed with silage containing apple pomace indicated minimal or non-significant effects in the growth performance, except for a reduction in daily feed intake and an increase in feed efficiency in animals fed with apple pomace silage [35]. Additionally, this study also indicated a significant increase in the content of some individual polyunsaturated fatty acids in back fat, whereas the content of few saturated and monounsaturated fatty acids in back fat were reduced.…”

Section: Utilization In Silage or As A Feed Supplement For Animal Pro...mentioning

confidence: 48%

“…It is worth mentioning that the modification of foods obtained from animals fed with fermented pomace fits in the strategy to naturally enrich foods with nutrients and functional compounds [43]. This strategy is supported by studies with apple [35], grape [38,39], olive and tomato pomaces [40,41]. However, additional studies are still necessary to identify relevant sources due to the controversial results such as those reported for pomegranate pomace in chicken meat [42].…”

Section: Utilization In Silage or As A Feed Supplement For Animal Pro...mentioning

confidence: 98%

Strategies to Increase the Value of Pomaces with Fermentation

Munekata¹,

Domínguez²,

Pateiro³

et al. 2021

Fermentation

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The generation of pomaces from juice and olive oil industries is a major environmental issue. This review aims to provide an overview of the strategies to increase the value of pomaces by fermentation/biotransformation and explore the different aspects reported in scientific studies. Fermentation is an interesting solution to improve the value of pomaces (especially from grape, apple, and olive) and produce high-added value compounds. In terms of animal production, a shift in the fermentation process during silage production seems to happen (favoring ethanol production rather than lactic acid), but it can be controlled with starter cultures. The subsequent use of silage with pomace in animal production slightly reduces growth performance but improves animal health status. One of the potential applications in the industrial context is the production of enzymes (current challenges involve purification and scaling up the process) and organic acids. Other emerging applications are the production of odor-active compounds to improve the aroma of foods as well as the release of bound polyphenols and the synthesis of bioactive compounds for functional food production.

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“…Grazing affected the fatty acid composition with increasing palmitic acid and decreasing steric acid in LTL. It is reported that apple pomace-mixed silage can increase palmitic acid and decrease steric acid in backfat, which can be related to dietary fiber [ 31 ]. More importantly, the researches on functional pork related to fatty acid composition mainly focus on the n-6/n-3 PUFA ratio, and n-3 PUFA and n-6PUFA are closely related to the occurrence and development of human diseases.…”

Section: Discussionmentioning

confidence: 99%

The Effect of Rearing Conditions on Carcass Traits, Meat Quality and the Compositions of Fatty Acid and Amino Acid of LTL in Heigai Pigs

Liu

Shu

et al. 2021

Animals

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The present study evaluates the influence of captivity and grazing rearing conditions on the carcass traits, meat quality and fatty acid profiles of Heigai pigs. Ten Heigai pigs with market weight were randomly selected from both the indoor feeding farm and outdoor grazing farm groups (FF and GF; five pigs per group) for measuring production performance. The results showed that the shear force of longissimus thoracis et lumborum (LTL) in the GF group tended to increase (p = 0.06), and triglyceride and cholesterol contents in LTL and psoas major muscle (PMM) of the GF group significantly increased and decreased, respectively (p < 0.05). The proportion of saturated fatty acids (SFA) was significantly increased (p < 0.05) in the GF group. Meanwhile, the ratios of unsaturated fatty acid (UFA), polyunsaturated fatty acid (PUFA), monounsaturated fatty acid (MUFA) and the content of flavor amino acid of the LTL in the GF group were significantly decreased (p < 0.05). The GF upregulated the expression of MyHC-IIb and lipogenic genes, such as GLUT4 and LPL (p < 0.05), in LTL and PMM, but downregulated the expression of MyHC-I, MyHC-IIa, PPARγ and leptin (p < 0.05). In conclusion, these results suggested that the different rearing conditions can alter the meat qualities by mediating the muscle fiber type and lipid metabolism of Heigai pigs.

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Effects of apple pomace‐mixed silage on growth performance and meat quality in finishing pigs

Cited by 18 publications

References 38 publications

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

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

Strategies to Increase the Value of Pomaces with Fermentation

The Effect of Rearing Conditions on Carcass Traits, Meat Quality and the Compositions of Fatty Acid and Amino Acid of LTL in Heigai Pigs

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