Madeira M S, Alfaia C M, Costa P, Lopes P A, Lemos J P C, Bessa R J B, Prates J A M
CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisbon, Portugal.
J Anim Sci. 2014 May;92(5):2030-40. doi: 10.2527/jas.2013-6876. Epub 2014 Mar 18.
Fifty-four entire male pigs (Duroc × Pietrain × Large White × Landrace) from a commercial crossbred operation were used to investigate the effect of dietary Arg supplementation, protein reduction (PR), and Leu supplementation on performance, carcass traits, and meat quality. Pigs weighing 58.9 ± 1.6 kg BW were randomly assigned to 1 of 6 treatments (n = 9). The 6 dietary treatments were normal CP diet (16% CP, NPD), reduced CP diet (13% CP, RPD), reduced CP diet with Leu addition to 2.0% (RPDL), normal CP diet supplemented with 1% Arg (16% CP, Arg-NPD), reduced CP diet supplemented with 1% Arg (13% CP, Arg-RPD), and reduced CP diet with Leu addition to 2.0% and supplemented with 1% Arg (13% CP, Arg-RPDL). Pigs were slaughtered at 91.7 ± 1.6 kg BW. Dietary Arg supplementation had no effect on intramuscular fat (IMF) content but produced meat off-flavor and increased meat tenderness and overall acceptability. The PR increased (P < 0.001) IMF content (45% to 48%) but negatively affected the growth performance of pigs. In addition, PR increased (P < 0.05) back fat thickness and decreased loin weight. Leucine addition did not affect IMF content, back fat thickness, or loin weight. There was an increase of juiciness with PR and Leu addition, which accompanied the increase of IMF content with the low-CP diet. The PR increased meat deposition of 18:1c9, SFA, MUFA, and PUFA, which were not correlated with any pork sensory trait. The main combined effect of Arg was an increased tenderness and overall acceptability of pork. In conclusion, it was confirmed that dietary CP reduction enhances pork eating quality but negatively affects growth performance and carcass characteristics of pigs.
来自一个商业杂交养殖场的54头完整雄性猪（杜洛克×皮特兰×大白猪×长白猪）被用于研究日粮中添加精氨酸、降低蛋白质水平（PR）和添加亮氨酸对生长性能、胴体性状和肉质的影响。体重为58.9±1.6千克的猪被随机分配到6种处理中的一种（n = 9）。6种日粮处理分别为正常粗蛋白日粮（16%粗蛋白，NPD）、降低粗蛋白日粮（13%粗蛋白，RPD）、添加2.0%亮氨酸的降低粗蛋白日粮（RPDL）、添加1%精氨酸的正常粗蛋白日粮（16%粗蛋白，精氨酸-NPD）、添加1%精氨酸的降低粗蛋白日粮（13%粗蛋白，精氨酸-RPD）以及添加2.0%亮氨酸并添加1%精氨酸的降低粗蛋白日粮（13%粗蛋白，精氨酸-RPDL）。猪在体重达到91.7±1.6千克时屠宰。日粮添加精氨酸对肌内脂肪（IMF）含量没有影响，但会产生肉的异味，并增加肉的嫩度和总体可接受性。降低蛋白质水平使IMF含量增加（P < 0.001）（增加45%至48%），但对猪的生长性能有负面影响。此外，降低蛋白质水平使背膘厚度增加（P < 0.05），里脊肉重量减少。添加亮氨酸对IMF含量、背膘厚度或里脊肉重量没有影响。降低蛋白质水平和添加亮氨酸会增加多汁性，这与低粗蛋白日粮中IMF含量的增加相伴。降低蛋白质水平增加了18:1c9、饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸的肉沉积，这些与任何猪肉感官性状均无相关性。精氨酸的主要综合作用是增加猪肉的嫩度和总体可接受性。总之，已证实日粮降低粗蛋白水平可提高猪肉的食用品质，但对猪的生长性能和胴体特性有负面影响。
