Effects of dietary protein levels on production performance, meat quality and flavor of fattening pigs
Dong Wang, Guoshun Chen, Minjie Chai, Chengrui Shi, Yiwen Geng, Yuyan Che, Yancui Li, Shuaishuai Liu, Yancheng Gao, Haoxia Hou
Abstract
This study aimed to evaluate the effects of dietary protein level on the production performance, slaughter performance, meat quality, and flavor of finishing pigs. Twenty-seven Duroc♂ × Bamei♀ binary cross-bred pigs (60.86 ± 2.52 kg body weight) were randomly assigned to three groups, each group has three replicates, and each replicate has three pigs. Three groups of finishing pigs were fed 16.0, 14.0, and 12.0% crude protein levels diets, and these low-protein diets were supplemented with four limiting amino acids (lysine, methionine, threonine and tryptophan). The results showed that the pigs fed low-protein diets increased (P < 0.05) loin eye muscle area, and reduced ( P < 0.05) heart weight, lung weight. The feed-weight ratio of the 14.0% protein group was reduced ( P > 0.05); Dietary protein levels significantly affected the luminance (L 24h ), yellowness (b 45min and b 24h ) ( P < 0.05), reduced shear stress, muscle water loss, drip loss, the levels of crude fat ( P < 0.05), and increased marbling score ( P < 0.05) in the muscle of finishing pigs; The low-protein diets improved PUFA/TFA, PUFA/SFA ( P > 0.05), and increased hexanal, E-2-heptenal, 1-octen-3-ol, EAA/TAA in the muscle of finishing pigs ( P < 0.05); The results indicated that reduced the crude protein levels of dietary by 2.0–4.0%, and supplementation with four balanced limiting amino acids had no significant effects on the production performance and slaughter performance of finishing pigs, and could effectively improve meat quality and flavor.