Li Xiangyuan, Zhang Lin, Zhang Yimin, Luo Xin, Yu Jiang, Ren Sufang, Ni Laixue, Yao Xianqi, Wu Jiaqiang, Mao Yanwei
College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China.
Shandong Key Laboratory of Disease Control and Breeding, Institute of Animal Science and Veterinary Medicine, Shandong Academy of Agricultural Science, Jinan, Shandong 250100, PR China.
Meat Sci. 2025 Jun;224:109789. doi: 10.1016/j.meatsci.2025.109789. Epub 2025 Feb 22.
This study aimed to investigate the supplementation of finishing pigs with Inonotus obliquus fermentation products (IOFP) on the meat quality, amino acid and fatty acid composition, muscle fiber characteristics, and antioxidant capacity. Eighteen healthy castrated piglets were randomly divided into three groups and fed a basal diet or supplemented with IOFP (obliquus (Chaga fungus) products fermented for 3 or 7 days (IOFP-3 and IOFP-7) at 8 g per kg feed). The results demonstrated that, compared to the control group, IOFP significantly increased the pH from 5.44 to 5.52, a* value from 3.8 to 4.5, crude protein content from 21.9 % to 24.0 %, and intramuscular fat content from 3.03 % to 3.56 %. Additionally, IOFP led to significant increases in the content of total amino acids (TAA), essential amino acids (EAA), flavor amino acids, total polyunsaturated fatty acids (PUFA), and the percentage of unsaturated fatty acids (P < 0.05). Furthermore, it resulted in a significant decrease 45.3 N to 40.3 N in shear force (P < 0.05) in the Longissimus thoracis et lumborum (LTL) muscle of pigs. IOFP-7 supplementation also increased (P < 0.05) the MyHC I mRNA expression and decreased (P < 0.05) MyHC IIb mRNA levels. IOFP not only increased superoxide dismutase (SOD) (P < 0.05) in the serum and muscle tissue, but also decreased the content of MDA (P < 0.05) in serum. IOFP-7 supplementation significantly increased enzyme activity and enhanced the expression of Nuclear factor E2-related factor 2 (Nrf2) and downstream genes (P < 0.05), and reduced MDA and carbonyl contents of pork during storage in high‑oxygen modified atmosphere packaging. In summary, this study demonstrated that dietary IOFP supplementation can effectively improve pork's color and nutritional value, increase slow-twitch fiber percentage, enhance the antioxidant capacity of pigs, prevent lipid and protein oxidation, and improve pork quality.
本研究旨在探讨在育肥猪日粮中添加桦褐孔菌发酵产物（IOFP）对猪肉品质、氨基酸和脂肪酸组成、肌纤维特性及抗氧化能力的影响。将18头健康去势仔猪随机分为三组，分别饲喂基础日粮或添加IOFP（桦褐孔菌发酵产物，发酵3天或7天，即IOFP - 3和IOFP - 7，添加量为每千克饲料8克）。结果表明，与对照组相比，IOFP显著提高了pH值，从5.44升至5.52，a*值从3.8升至4.5，粗蛋白含量从21.9%提高到24.0%，肌内脂肪含量从3.03%提高到3.56%。此外，IOFP使总氨基酸（TAA）、必需氨基酸（EAA）、风味氨基酸、总多不饱和脂肪酸（PUFA）含量及不饱和脂肪酸百分比显著增加（P < 0.05）。此外，猪的胸腰最长肌（LTL）的剪切力从45.3 N显著降低至40.3 N（P < 0.05）。添加IOFP - 7还增加了（P < 0.05）肌球蛋白重链I（MyHC I）mRNA表达，并降低了（P < 0.05）MyHC IIb mRNA水平。IOFP不仅提高了血清和肌肉组织中超氧化物歧化酶（SOD）的含量（P < 0.05），还降低了血清中丙二醛（MDA）的含量（P < 0.05）。添加IOFP - 7显著提高了酶活性，增强了核因子E2相关因子2（Nrf2）及其下游基因的表达（P < 0.05），并降低了高氧改良气氛包装储存期间猪肉的MDA和羰基含量。综上所述，本研究表明日粮中添加IOFP可有效改善猪肉色泽和营养价值，提高慢肌纤维百分比，增强猪的抗氧化能力，防止脂质和蛋白质氧化，改善猪肉品质。
