Effects of dietary methionine supplementation from different sources on growth performance and meat quality of barrows and gilts
Methionine is indispensable for growth and meat formation in pigs. However, it is still unclear that increasing dietary sulphur-containing amino acid (SAA) levels using different methionine sources affects the growth performance and meat quality of barrows and gilts. To investigate this, 144 pigs (h...
| Main Authors: | , , , , , , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-11-01
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| Series: | Animal |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1751731123003038 |
| _version_ | 1797564943499788288 |
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| author | P.Q. Yuan S. Lin J.Y. Peng Y.X. Li Y.H. Liu P. Wang H.J Zhong X.M. Yang L.Q. Che B. Feng D.I. Batonon-Alavo Y. Mercier X.L. Zhang Y. Lin S.Y. Xu J. Li Y. Zhuo D. Wu Z.F. Fang |
| author_facet | P.Q. Yuan S. Lin J.Y. Peng Y.X. Li Y.H. Liu P. Wang H.J Zhong X.M. Yang L.Q. Che B. Feng D.I. Batonon-Alavo Y. Mercier X.L. Zhang Y. Lin S.Y. Xu J. Li Y. Zhuo D. Wu Z.F. Fang |
| author_sort | P.Q. Yuan |
| collection | DOAJ |
| description | Methionine is indispensable for growth and meat formation in pigs. However, it is still unclear that increasing dietary sulphur-containing amino acid (SAA) levels using different methionine sources affects the growth performance and meat quality of barrows and gilts. To investigate this, 144 pigs (half barrows and half gilts) were fed the control (100% SAA, CON), DL-Methionine (125% SAA, DL-Met)-supplemented, or OH-Methionine (125% SAA, OH-Met)-supplemented diets during the 11–110 kg period. The results showed that plasma methionine levels varied among treatments during the experimental phase, with increased plasma methionine levels observed following increased SAA consumption during the 25–45 kg period. In contrast, pigs fed the DL-Met diet had lower plasma methionine levels than those fed the CON diet (95–110 kg). Additionally, gilts fed the DL-Met or OH-Met diets showed decreased drip loss in longissimus lumborum muscle (LM) compared to CON-fed gilts. OH-Met-fed gilts had higher pH45min values than those fed the CON or DL-Met diets, whereas OH-Met-fed barrows had higher L45min values than those fed the CON or DL-Met diets. Moreover, increased consumption of SAA, regardless of the methionine source, tended to decrease the shear force of the LM in pigs. In conclusion, this study indicates that increasing dietary levels of SAA (+25%) appeared to improve the meat quality of gilts by decreasing drip loss and increasing meat tenderness. |
| first_indexed | 2024-03-10T19:04:58Z |
| format | Article |
| id | doaj.art-3d7b565bb82b4ed1a67b999e1be9449a |
| institution | Directory Open Access Journal |
| issn | 1751-7311 |
| language | English |
| last_indexed | 2024-03-10T19:04:58Z |
| publishDate | 2023-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Animal |
| spelling | doaj.art-3d7b565bb82b4ed1a67b999e1be9449a2023-11-20T04:11:30ZengElsevierAnimal1751-73112023-11-011711100986Effects of dietary methionine supplementation from different sources on growth performance and meat quality of barrows and giltsP.Q. Yuan0S. Lin1J.Y. Peng2Y.X. Li3Y.H. Liu4P. Wang5H.J Zhong6X.M. Yang7L.Q. Che8B. Feng9D.I. Batonon-Alavo10Y. Mercier11X.L. Zhang12Y. Lin13S.Y. Xu14J. Li15Y. Zhuo16D. Wu17Z.F. Fang18Key Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People’s Republic of China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairsand, College of Food Science, Sichuan Agricultural University, Ya’an 625014, People’s Republic of ChinaKey Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People’s Republic of China; Key Laboratory of Urban Agriculture in South China, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, People’s Republic of ChinaKey Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People’s Republic of ChinaKey Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People’s Republic of ChinaKey Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People’s Republic of ChinaKey Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People’s Republic of ChinaKey Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People’s Republic of ChinaKey Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People’s Republic of ChinaKey Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People’s Republic of ChinaKey Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People’s Republic of ChinaAdisseo France S.A.S, CERN, Commentry, FranceAdisseo France S.A.S, CERN, Commentry, FranceKey Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People’s Republic of ChinaKey Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People’s Republic of ChinaKey Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People’s Republic of ChinaKey Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People’s Republic of ChinaKey Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People’s Republic of ChinaKey Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People’s Republic of ChinaKey Laboratory for Animal Disease Resistance Nutrition of the Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Chengdu 611130, People’s Republic of China; Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairsand, College of Food Science, Sichuan Agricultural University, Ya’an 625014, People’s Republic of China; Corresponding author at: Huimin Road 211, Wenjiang, Chengdu 611130, People’s Republic of China.Methionine is indispensable for growth and meat formation in pigs. However, it is still unclear that increasing dietary sulphur-containing amino acid (SAA) levels using different methionine sources affects the growth performance and meat quality of barrows and gilts. To investigate this, 144 pigs (half barrows and half gilts) were fed the control (100% SAA, CON), DL-Methionine (125% SAA, DL-Met)-supplemented, or OH-Methionine (125% SAA, OH-Met)-supplemented diets during the 11–110 kg period. The results showed that plasma methionine levels varied among treatments during the experimental phase, with increased plasma methionine levels observed following increased SAA consumption during the 25–45 kg period. In contrast, pigs fed the DL-Met diet had lower plasma methionine levels than those fed the CON diet (95–110 kg). Additionally, gilts fed the DL-Met or OH-Met diets showed decreased drip loss in longissimus lumborum muscle (LM) compared to CON-fed gilts. OH-Met-fed gilts had higher pH45min values than those fed the CON or DL-Met diets, whereas OH-Met-fed barrows had higher L45min values than those fed the CON or DL-Met diets. Moreover, increased consumption of SAA, regardless of the methionine source, tended to decrease the shear force of the LM in pigs. In conclusion, this study indicates that increasing dietary levels of SAA (+25%) appeared to improve the meat quality of gilts by decreasing drip loss and increasing meat tenderness.http://www.sciencedirect.com/science/article/pii/S1751731123003038DL-MethionineDrip lossHydroxy-methionineMeat tendernessPork quality |
| spellingShingle | P.Q. Yuan S. Lin J.Y. Peng Y.X. Li Y.H. Liu P. Wang H.J Zhong X.M. Yang L.Q. Che B. Feng D.I. Batonon-Alavo Y. Mercier X.L. Zhang Y. Lin S.Y. Xu J. Li Y. Zhuo D. Wu Z.F. Fang Effects of dietary methionine supplementation from different sources on growth performance and meat quality of barrows and gilts Animal DL-Methionine Drip loss Hydroxy-methionine Meat tenderness Pork quality |
| title | Effects of dietary methionine supplementation from different sources on growth performance and meat quality of barrows and gilts |
| title_full | Effects of dietary methionine supplementation from different sources on growth performance and meat quality of barrows and gilts |
| title_fullStr | Effects of dietary methionine supplementation from different sources on growth performance and meat quality of barrows and gilts |
| title_full_unstemmed | Effects of dietary methionine supplementation from different sources on growth performance and meat quality of barrows and gilts |
| title_short | Effects of dietary methionine supplementation from different sources on growth performance and meat quality of barrows and gilts |
| title_sort | effects of dietary methionine supplementation from different sources on growth performance and meat quality of barrows and gilts |
| topic | DL-Methionine Drip loss Hydroxy-methionine Meat tenderness Pork quality |
| url | http://www.sciencedirect.com/science/article/pii/S1751731123003038 |
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