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Meat Sci. 2018 Sep;143:52-59. doi: 10.1016/j.meatsci.2018.04.019. Epub 2018 Apr 21.

Effects of dietary ramie powder at various levels on carcass traits and meat quality in finishing pigs.

Author information

1
Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, Hunan 410125, China; College of Animal Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Co-Innovation Center of Animal Production Safety, Changsha, Hunan 410128, China; Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Changsha, Hunan 410125, China; Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha, Hunan 410125, China.
2
Hunan Institute of Animal and Veterinary Science, Changsha, Hunan 410131, China.
3
Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, Hunan 410125, China; Hunan Co-Innovation Center of Animal Production Safety, Changsha, Hunan 410128, China; Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Changsha, Hunan 410125, China; Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha, Hunan 410125, China. Electronic address: lifengna@isa.ac.cn.
4
Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, Hunan 410205, China.
5
College of Animal Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China; Hunan Co-Innovation Center of Animal Production Safety, Changsha, Hunan 410128, China.
6
School of Biology, Hunan Normal University, Changsha, Hunan 410018, China.
7
Key Laboratory of Agro-ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, Hunan 410125, China; Lifeng (Hunan) Bio-Technology Company Ltd., Changsha, Hunan 410128, China; School of Biology, Hunan Normal University, Changsha, Hunan 410018, China; Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Changsha, Hunan 410125, China; Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Changsha, Hunan 410125, China.

Abstract

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.

KEYWORDS:

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

PMID:
29715660
DOI:
10.1016/j.meatsci.2018.04.019
[Indexed for MEDLINE]

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