Low-protein diet improves meat quality of growing and finishing pigs through changing lipid metabolism, fiber characteristics, and free amino acid profile of the muscle

Li, Y H; Li, F N; Duan, Yehui; Guo, Qiuping; Cui, Wen; Wang, Wenlong; Huang, Xiuzhen; Yin, Yulong

doi:10.1093/jas/sky116

Cited by 50 publications

(45 citation statements)

References 40 publications

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“…During the following finishing phase any parameters reached the statistical significance The observed values for ADG and backfat thickness are in line with those reposted on previous studies on Cinta Senese [19,21]. However, results on the growing phase are in contrast with those reported by several authors who, in lean genotypes, spotted a clear negative effect of protein restriction on growth performances [6,22,23,24,25]. During the growing phase, only the protein conversion index (PCI) was significantly affected by the diet.…”

Section: Resultssupporting

confidence: 89%

Effects of Protein Restriction on Performances and Meat Quality of Cinta Senese Pig Reared in an Organic System

Aquilani

Sirtori

Franci

et al. 2019

Animals

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In lean genotypes, protein restriction during growing increases intramuscular fat content without affecting the overall carcass fatness. The present study aims to assess the feasibility of applying this feeding management on an obese pig, the Cinta Senese, since obese genotypes are characterized by great lipogenic potential often leading to excessively high backfat deposits. Twenty pigs of average weight 38 kg, were divided in two groups, the first group was fed a protein restricted diet (9% of crude protein), while the second one a normal diet (13.5% of crude protein). During finishing, both groups were fed the same diet (10% of crude protein). Average daily gain, protein conversion index, backfat thickness, carcass weight, and prime cuts were determined. A loin sample joint was dissected in intermuscular fat, bone, subcutaneous fat, longissimus lumborum, and psoas major. On longissimus lumborum, physical and chemical analysis was carried out. The fatty acid profile of longissimus lumborum and loin subcutaneous fat were determined. Data were analyzed by analysis of variance. Protein conversion index resulted lower in the restricted group, while backfat was slightly greater. Meat quality traits were not affected by feeding management. Slightly modifications in subcutaneous outer layer fatty acids profile were observed. The protein restriction during growing did not seem a suitable mode of feeding management for Cinta Senese pigs.

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Section: Resultssupporting

confidence: 89%

Effects of Protein Restriction on Performances and Meat Quality of Cinta Senese Pig Reared in an Organic System

Aquilani

Sirtori

Franci

et al. 2019

Animals

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“…In this sense, Schiavon et al [47] found higher fat cover and thickness and marbling in hams from heavy pigs fed low-protein diets. More recently, Li et al [38] evidenced the effects of low-protein diets on variations in the expression of two genes (ACC (acetyl-CoA carboxylase alpha) and HSL (hormone-sensitive lipase)) related to lipid metabolism, thereby promoting fat deposition in the muscle, which agrees with the results of the present study. The effect of feeding diets on chemical meat composition was only observed in SV.…”

Section: Meat Qualitysupporting

confidence: 93%

“…In contrast, other authors found that feeding pigs ad libitum with protein-or lysine-deficient but adequate-energy diets during the finishing phase reduces ADG rate [36][37][38]. Differences between the abovementioned studies could be explained by the different growth rates of the pig breed [6], the pig body weight when the protein restriction is carried out [38], and the deficiencies in protein and essential amino-acid levels [31].…”

Section: Pig Performance and Carcass Quality Traitsmentioning

confidence: 93%

Effect of Free-Range and Low-Protein Concentrated Diets on Growth Performance, Carcass Traits, and Meat Composition of Iberian Pig

Tejeda

Hernández-Matamoros

Paniagua

et al. 2020

Animals

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Simple Summary: It is generally assumed in the Iberian pig sector that substitution of traditional free-range rearing, with acorns and grass, by mixed diets affects intramuscular fat content and fatty-acid composition, among others, causing a decrease in meat quality. As mixed diets are usually formulated with higher protein contents than those supplied by natural resources consumed by Iberian pig fed extensively, we hypothesized that the use of a low-protein diet in the final fattening period of pig could be a suitable strategy to improve meat and dry-cured product quality. However, it is also necessary to evaluate the effect of this strategy on performance and carcass traits of pigs. In this study, we found that Iberian pigs fed on low-protein diets had higher intramuscular fat content and different meat composition compared to pigs fed on concentrates with standard protein levels, which could be a suitable way of improving the Iberian pig meat and dry-cured product quality.Abstract: The feeding system is one of the main factors influencing the Iberian pig meat quality. This experiment was undertaken to evaluate the influence of feeding diets containing different levels of protein on performance, carcass, and meat quality of Iberian pigs. To that aim, 24 castrated male Retinto Iberian pigs with an average weight of 116 kg were fed under free-range conditions with acorns and grass (FR), and on concentrated diets in confinement with standard (SP) and low protein content (LP). The crude protein content in acorns was lower than that in the grass and SP diet, but similar to that in the LP diet. FR pigs needed more time to achieve slaughter weight than LP and SP pigs. Iberian pigs fed on low-protein diet (FR and LP) had a higher intramuscular fat content in the musculus serratus ventralis than SP pigs. The influence of diet on the fatty-acid composition was reflected more markedly in subcutaneous fat than in muscles. FR pigs showed a higher level of C18:1 n-9 and total polyunsaturated fatty acids and lower total saturated fatty acids in subcutaneous fat than LP and SP. It is concluded that diets with low protein levels do not affect Iberian pig productive traits but change the meat composition, rendering them an interesting strategy to improve the quality of Iberian pig meat and dry-cured products.

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“…In agreement with previous works, lowered Lys ( Cia et al, 1998 ; Díaz et al, 2017 ) or Lys and CP ( Li et al, 2018 ) in the diet reduced growth and loin area and (or) depth. Nonetheless, these authors reported greater BW reductions (7% to 12%) than that herein (3.80%).…”

Section: Discussionsupporting

confidence: 93%

Effects of supplementing organic microminerals and methionine with or without limiting growth during the rearing phase of replacement gilts on lameness, growth, and body composition1

Fabà

Gasa

Tokach

et al. 2019

Translational Animal Science

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Abstract Previous research suggested that lameness in growing pigs could be reduced using feeding strategies, such as limiting growth rate and supplementing trace minerals (TM) and (or) methionine (Met). The present study evaluates effects of 1) TM and Met and 2) limiting total lysine (Lys) during the rearing phase (90 d) of gilts (as a means to limit growth rate) on lameness, performance, and sow claw health and productivity (to first parity). Gilts (n = 240; 58.0 ± 11.1 kg body weight [BW]) were blocked, distributed into pens of 10 gilts, and pens were allocated to a 2 × 2 factorial arrangement. Factors were: 1) control or TM plus Met, which provided additional 10, 20, and 50 mg/kg of chelated copper, manganese, and zinc, respectively (0.1%, Aplomotec Plus, Tecnología & Vitaminas, S.L.; Alforja, Spain), and a 1.01 Met:Lys ratio and 2) standard Lys was formulated to meet growth requirements or low Lys to 19% below growth requirements. Feeding was provided through two phases, first between 119 and 163 d of age (phase I) and the second between 163 and 209 d of age (phase II). Diets had 2.43 and 2.31 Mcal net energy/kg for phases I and II, respectively, and were offered ad libitum. Low Lys did not affect feed intake but rather reduced average daily gain (ADG) by 6.35% and the final BW by 3.80% compared with standard Lys (P < 0.001). Low Lys reduced ADG (P < 0.001) and gain:feed (P = 0.012) during phase I but not during phase II. Lameness prevalence was 7.92% during rearing and increased with time (P < 0.001). Final BW (151 kg) and ADG (989 g) were similar (P > 0.05) whether gilts displayed lameness or not. Lameness was low in severity and not affected by dietary factors. However, TM- plus Met-fed gilts were 19.2 kg heavier (P = 0.016) than were control at lameness detection. On the sow farm, there was no evidence for differences in lameness or claw lesions among previous dietary treatments. In conclusion, lameness prevalence during the rearing phase was similar, independent of TM plus Met supplement, low Lys, or the interaction. Insufficient reduction of ADG and low severity in lameness may have limited the potential of dietary treatments. Moreover, a greater deficiency of Lys would be needed to achieve the degree of growth reduction previously reported to lessen lameness through feed restriction.

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Low-protein diet improves meat quality of growing and finishing pigs through changing lipid metabolism, fiber characteristics, and free amino acid profile of the muscle

Cited by 50 publications

References 40 publications

Effects of Protein Restriction on Performances and Meat Quality of Cinta Senese Pig Reared in an Organic System

Effects of Protein Restriction on Performances and Meat Quality of Cinta Senese Pig Reared in an Organic System

Effect of Free-Range and Low-Protein Concentrated Diets on Growth Performance, Carcass Traits, and Meat Composition of Iberian Pig

Effects of supplementing organic microminerals and methionine with or without limiting growth during the rearing phase of replacement gilts on lameness, growth, and body composition1

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