Effects of Dietary Leaf Extract Supplementation on Growth Performance, Meat Quality, Antioxidant Capacity, and Lipid Metabolism of Finishing Pigs.

This study aimed to investigate the effects of dietary leaf extract (ELE) on meat quality, antioxidant capacity, and lipid metabolism in finishing pigs. A total of 240 "Duroc × Landrace × Yorkshire" crossbred pigs with an initial weight of 74.70 ± 0.77 kg were randomly assigned to two groups: control group and 0.2% ELE group, with each group containing 10 replicates of 12 pigs per pen (half barrows and half gilts). The data showed dietary 0.2% ELE supplementation did not affect growth performance but tended to reduce the backfat thickness of the finishing pigs ( = 0.07). ELE diets increased pH value ( < 0.05) and meat color score ( = 0.01) and decreased 45 min L* value ( < 0.05), 24 h L* value ( = 0.01), pressurization loss ( = 0.01), and 24 h drip loss ( < 0.05) in (LD) muscle, accompanied by an increased ( < 0.05) proportion of monounsaturated fatty acids (MUFA) and decreased polyunsaturated fatty acids (PUFA) ( = 0.06) and n-6/n-3 PUFA ratio ( = 0.05) compared to controls. In addition, ELE supplementation increased inosine monophosphate (IMP) ( = 0.01), sweet amino acids (AAs) ( < 0.05), and total free AA content ( = 0.05) in LD. Meanwhile, increased activity of glutathione peroxidase ( < 0.05) and superoxide dismutase ( < 0.01) in both serum and LD muscle and decreased malondialdehyde content ( < 0.01) in LD muscle were detected with ELE treatment. Moreover, pigs fed ELE had a higher total protein ( < 0.01), albumin ( < 0.05), and high-density lipoprotein cholesterol ( < 0.05) and a lower total cholesterol ( < 0.01) and triacylglycerols ( = 0.06) in serum. Consistently, significant effects of dietary ELE were observed on the relative mRNA expression of lipid metabolism in the backfat and the LD muscle, respectively. ELE attenuated lipogenic processes in backfat, decreasing the relative expression of acetyl-CoA carboxylase and upregulating the relative expression of adipose triacyl glyceride lipase, carnitine palmitoyl transferase 1B, and fatty acid-binding protein 4 ( < 0.05). ELE also decreased the relative expression of CCAAT/enhancer-binding protein α ( < 0.05), fatty acid translocase ( < 0.05), carnitine palmitoyl transferase 1B ( < 0.01), and adipose triacyl glyceride lipase ( < 0.05) in LD muscle ( < 0.05). More specifically, lipogenesis appeared to be inhibited in both LD muscle and backfat, with the difference being that lipolysis was enhanced in backfat and inhibited in LD muscle. In conclusion, dietary ELE supplementation can potentially enhance carcass traits, sensory quality, and nutritional value of pork without negatively affecting intramuscular fat content. The underlying mechanism for these positive effects may be linked to the alterations in lipid metabolism and increased antioxidant capacity induced by ELE.