Madeira M S, Alfaia C M, Costa P, Lopes P A, Martins S V, Lemos J P C, Moreira O, Santos-Silva J, Bessa R J B, Prates J A M
J Anim Sci. 2015 Oct;93(10):4721-33. doi: 10.2527/jas.2015-9117.
Forty entire male pigs from a commercial crossbreed (Duroc × Large White × Landrace) were used to investigate the individual or combined effects of betaine and Arg supplementation in Lys-deficient diets on growth performance, carcass traits, and pork quality. Pigs with 59.9 ± 1.65 kg BW were randomly assigned to 1 of 5 dietary treatments ( = 8). The 5 dietary treatments were normal Lys and CP diet (0.51% Lys and 16% CP; control), reduced Lys and CP diet (0.35% Lys and 13% CP), reduced Lys and CP diet with betaine supplementation (0.33%), reduced Lys and CP diet with Arg supplementation (1.5%), and reduced Lys and CP diet with betaine and Arg supplementation (0.33% betaine and 1.5% Arg). Pigs were slaughtered at 92.7 ± 2.54 kg BW. The Lys-deficient diets (-35% Lys) increased intramuscular fat (IMF) content by 25% ( = 0.041) and meat juiciness by 12% ( = 0.041) but had a negative effect on growth performance ( < 0.05) of pigs. In addition, Lys-deficient diets increased L* ( = 0.005) and b* ( = 0.010) muscle color parameters and perirenal fat deposition ( < 0.001) and decreased both HCW ( = 0.015) and loin weight ( = 0.023). Betaine and Arg supplementation of Lys-deficient diets had no effect on IMF content but increased ( < 0.05) overall pork acceptability. Arginine supplementation also increased ( = 0.003) meat tenderness. Differences in fatty acid composition of pork were not detected among dietary treatment groups. However, oleic acid was positively correlated ( < 0.05) with IMF content, juiciness, flavor, and overall acceptability of meat. Data confirm that dietary CP reduction enhances pork eating quality but negatively affects pigs' growth performance. Moreover, it is suggested that betaine and Arg supplementation of Lys-deficient diets does not further increase IMF content but improves some pork sensory traits, including overall acceptability.
选用来自商业杂交品种（杜洛克×大白猪×长白猪）的40头雄性仔猪，研究在赖氨酸缺乏的日粮中添加甜菜碱和精氨酸对生长性能、胴体性状和猪肉品质的单独或联合影响。体重为59.9±1.65千克的仔猪被随机分为5种日粮处理组之一（每组n = 8）。5种日粮处理分别为正常赖氨酸和粗蛋白日粮（0.51%赖氨酸和16%粗蛋白；对照组）、低赖氨酸和粗蛋白日粮（0.35%赖氨酸和13%粗蛋白）、添加甜菜碱的低赖氨酸和粗蛋白日粮（0.33%）、添加精氨酸的低赖氨酸和粗蛋白日粮（1.5%）以及同时添加甜菜碱和精氨酸的低赖氨酸和粗蛋白日粮（0.33%甜菜碱和1.5%精氨酸）。仔猪在体重达到92.7±2.54千克时屠宰。低赖氨酸日粮（赖氨酸含量降低35%）使肌内脂肪（IMF）含量增加了25%（P = 0.041），肉多汁性增加了12%（P = 0.041），但对仔猪的生长性能有负面影响（P < 0.05）。此外，低赖氨酸日粮增加了肌肉颜色参数L*（P = 0.005）和b*（P = 0.010）以及肾周脂肪沉积（P < 0.001），并降低了热胴体重（P = 0.015）和腰肉重（P = 0.023）。在低赖氨酸日粮中添加甜菜碱和精氨酸对IMF含量没有影响，但提高了猪肉的总体可接受性（P < 0.05）。添加精氨酸也提高了肉的嫩度（P = 0.003）。各日粮处理组之间未检测到猪肉脂肪酸组成的差异。然而，油酸与IMF含量、多汁性、风味和肉的总体可接受性呈正相关（P < 0.05）。数据证实，日粮粗蛋白含量降低可提高猪肉的食用品质，但对仔猪的生长性能有负面影响。此外，研究表明，在低赖氨酸日粮中添加甜菜碱和精氨酸不会进一步增加IMF含量，但可改善猪肉的一些感官性状，包括总体可接受性。
