Ma Wenfeng, Ma Zhuo, Zhang Xiaoli, Mao Pei, Gao Mengmeng, Zhao Lingping, Wu Qiujue
College of Animal Science and Technology, Henan University of Science and Technology, Luoyang, China.
Veterinary Medicine and Engineering, Nanyang Vocational College of Agriculture, Nangyang, China.
Front Nutr. 2025 Aug 8;12:1654720. doi: 10.3389/fnut.2025.1654720. eCollection 2025.
This study systematically evaluated the effects of polysaccharides (AP) on growth performance, carcass quality, muscle fiber characteristics, and meat quality in finishing pigs. A total of 80 crossbred pigs (86.30 ± 1.0 kg) of approximately 5 months of age were selected and randomly assigned four treatments (five replicates for each treatment and four pigs for each replicate) on the basis of their initial body weight. They were, respectively, fed a basal diet (control group), and a basal diet supplemented with 0.1, 0.2%, or 0.3% AP. The results showed that compared with the control treatment, supplementation with polysaccharides significantly increased the final body weight (FBW), average daily gain (ADG), and average daily feed intake (ADFI), and improved the dressing percentage, loin eye area, lean meat percentage, pH, a*, cooking percentage, marbling scores, and intramuscular fat (IMF) of carcass and meat ( < 0.05). In addition, the AP treatments also increased the contents of phenylalanine, methionine, and several other amino acids in the meat; growth serum hormone (INS, IGFs, and T) concentrations; muscle fiber cross-sectional areas; and the mRNA expression levels of and in muscles ( < 0.05). Meanwhile, AP treatments also significantly decreased the feed-to-gain ratio (F/G), fat percentage, L*, b*, and shear force of meat, somatostatin (SS) and T serum concentrations, and muscle fiber diameters ( < 0.05). However, there were no significant differences in these parameters between the treatments with different levels of polysaccharide supplementation these parameters ( > 0.05). In conclusion, this study demonstrates that the diet supplementation of polysaccharides improves growth performance, carcass characteristics, and meat quality in finishing pigs. These improvements are evidenced by elevated altering amino acid compositions; optimized serum hormone concentrations related to growth; favorable muscle fiber characteristics; and upregulated the mRNA expression of key genes modulating muscle growth and development.
本研究系统评估了多糖（AP）对育肥猪生长性能、胴体品质、肌纤维特性和肉质的影响。选取80头约5月龄的杂交猪（体重86.30±1.0千克），根据初始体重随机分为4组处理（每组5个重复，每个重复4头猪）。分别给它们饲喂基础日粮（对照组）以及添加0.1%、0.2%或0.3% AP的基础日粮。结果表明，与对照处理相比，添加多糖显著提高了末体重（FBW）、平均日增重（ADG）和平均日采食量（ADFI），并改善了胴体和肉的屠宰率、眼肌面积、瘦肉率、pH值、a值、熟肉率、大理石花纹评分和肌内脂肪（IMF）（P<0.05）。此外，AP处理还提高了肉中苯丙氨酸、蛋氨酸和其他几种氨基酸的含量；生长血清激素（胰岛素、胰岛素样生长因子和甲状腺激素）浓度；肌纤维横截面积；以及肌肉中相关基因的mRNA表达水平（P<0.05）。同时，AP处理还显著降低了料重比（F/G）、脂肪率、肉的L值、b*值和剪切力，以及生长抑素（SS）和甲状腺激素血清浓度和肌纤维直径（P<0. [此处原文有误，推测应为P<0.05]）。然而，不同水平多糖添加处理之间在这些参数上没有显著差异（P>0.05）。总之，本研究表明，日粮中添加多糖可改善育肥猪的生长性能、胴体特性和肉质。这些改善表现为氨基酸组成的改变、与生长相关的血清激素浓度的优化、良好的肌纤维特性以及调节肌肉生长发育的关键基因mRNA表达的上调。
