数字农科院2.0

Effects Of Dietary Ramie Powder A.t Various Levels On C arcass Traits And Meat Quality In Finishing Pigs

文献类型： 外文期刊

作者： Li, YH; Liu, YY; Li, FN; Lin, Q; Dai, QZ; Sun, JB; Huang, XG; Cheng, XA; Yin, YL

作者机构：

关键词： Carcass trait; Finishing pig; Intramuscular fat; Meat quality; Muscle fiber; Ramie

期刊名称： MEAT SCIENCE

ISSN： 0309-1740

年卷期： 2018 年 143 卷

页码：

收录情况： JCR（2021版） ; EI（2021版）

摘要： This study investigated the effects of ramie (0, 3, 6, 9, or 12%) included in finishing diets on carcass traits and meat quality of Xiangcun black pigs. Results showed that ramie decreased (linear, P < .05) backfat depth while it increased (linear, P < .05) loin-eye area. A quadratic effect of shear force in longissimus thoracis (LT) was observed, and the lowest value was noted in the 6% ramie group. Protein content in LT was linearly increased by ramie (linear, P < .01). Meanwhile, dietary ramie linearly decreased lipogenic genes mRNA levels and fiber cross-sectional area, but it linearly increased total fiber number of LT. These results suggest that ramie included in the diet < 9% is an effective feed crop to partly improve carcass trait and muscle chemical composition without negatively affecting growth performance, and the underlying mechanism may be due to the changed lipogenic potential and myofiber characteristics induced by ramie.

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