Effects of Dietary L-malic Acid Supplementation on Meat Quality, Antioxidant Capacity and Muscle Fiber Characteristics of Finishing Pigs

Abstract

L-malic acid is a vital intermediate in the citric acid cycle and has been reported to improve the antioxidant capacity and aerobic oxidation of weaned piglets; however, its application in finishing pigs is limited at present. This study explored the effects of dietary L-malic acid supplementation on the carcass traits and meat quality of finishing pigs. In a 45-day experiment, 192 Duroc × Landrace × Yorkshire pigs (75.01 ± 0.51 kg) were divided into four treatments, i.e., a basal diet supplemented with 0, 0.5%, 1%, and 2% L-malic acid complex. The results showed that L-malic acid supplementation had no effects on the growth performance of finishing pigs. Importantly, L-malic acid significantly increased redness (a*) value at 24-h postmortem (quadratic, p < 0.05) and tended to increase the proportion of oxymyoglobin (OMb) (quadratic, p = 0.10), as well as the total antioxidant capacity (T-AOC) activity (quadratic, p = 0.08) in the longissimus dorsi (LD) muscle. Further, dietary supplementation of 1% L-malic acid markedly increased the protein expression level of slow skeletal myosin heavy chain (MyHC) in the LD muscle (p < 0.05). Moreover, 0.5% and 2% L-malic acid supplementation significantly increased carcass length and loin eye area (p < 0.05). In conclusion, dietary L-malic acid could effectively improve the meat color and carcass traits of finishing pigs.

Bio-Fermented Malic Acid Facilitates the Production of High-Quality Chicken via Enhancing Muscle Antioxidant Capacity of Broilers

“…The BFMA was an unrefined malic acid product designed for the feed additive, the middle product during the production of pure malic acid from the fermentation products. The BFMA contained 20% L-malic acid and 80% carrier (1% bacterial protein, 2% polysaccharide, 2% fermentation residue, and 75% zeolite powder) [ 26 ]. The carrier was used in the present study to balance the dose of BFMA among experimental groups.…”

The Implications in Meat Quality and Nutrition by Comparing the Metabolites of Pectoral Muscle between Adult Indigenous Chickens and Commercial Laying Hens

“…These clues indicated that the energy metabolism may be more active in the pectoral muscle of group G. Malate, the intermediate of the tricarboxylic acid (TCA) cycle, which was also higher in the pectoral muscle of group G. Bio-fermented malic acid supplemented in meal affected the water-holding capacity of breast muscle of broilers [ 34 ]. In pigs, a diet supplemented with L-malic acid could improve the meat color and carcass traits of finishing pigs [ 35 ]. The higher content of malate found in group G may affect the meat quality of the pectoral muscle.…”

miR-129 Regulates Yak Intramuscular Preadipocyte Proliferation and Differentiation through the PI3K/AKT Pathway

“…Yaks are the third largest breed of cattle in China, accounting for over 95% of the world’s yak population [ 1 ]. Studies indicate that fat content, particularly intramuscular fat (IMF) content, plays a significant role in the tenderness, juiciness, and flavor of meat [ 2 , 3 ]. However, the low IMF content of yak meat has become a major bottleneck, restricting high-quality meat development in the yak industry.…”