The coordination of dietary valine and isoleucine on water holding capacity, pH value and protein solubility of fresh meat in finishing pigs

被引：51

作者：

Xu, Doudou ^{[1
]}

Wang, Yubo ^{[1
]}

Jiao, Ning ^{[1
]}

Qiu, Kai ^{[1
]}

Zhang, Xin ^{[1
]}

Wang, Liqi ^{[1
]}

Wang, Lu ^{[1
]}

Yin, Jingdong ^{[1
]}

机构：

[1] China Agr Univ, Coll Anim Sci & Technol, State Key Lab Aninal Nutr, 2 Yuanmingyuan West Rd, Beijing 100193, Peoples R China

来源：

MEAT SCIENCE | 2020年 / 163卷 / 163期

基金：

国家重点研发计划; 中国国家自然科学基金;

关键词：

Valine; Isoleucine; Meat quality; Water holding capacity; Sarcoplasmic protein solubility; Pork; CHAIN AMINO-ACIDS; MUSCLE-FIBER TYPES; GROWTH-PERFORMANCE; CARCASS TRAITS; MYOSIN ISOFORMS; QUALITY; PORK; NMR; SUPPLEMENTATION; RELAXATION;

D O I：

10.1016/j.meatsci.2020.108074

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To investigate coordination of dietary levels of valine (Val) and isoleucine (Ile) on carcass traits and meat quality in pigs, 72 of 73.8 +/- 1.6 kg crossbred barrows were randomly divided into a 2 (0.31% vs. 0.65% standard ileum digestible (SID) Val) x 2 (0.25% vs. 0.53% SID Ile) factorial arrangement. As a result, high dietary valine decreased myosin heavy-chain (MyHC)-I mRNA expression, pH(24 h) value, bound water amount (T-21 peak area ratio), sarcoplasmic protein solubility and water holding capacity (WHC) of meat (P < .05). Meanwhile, high dietary isoleucine increased pH(24)( h) value, sarcomere length (P < .05) and tend to decrease drip loss (P = .07). The significant interactions between valine and isoleucine were observed on backfat thickness, water distribution forms and myofibrillar protein solubility (P < .05) of pork. High valine diets undermined WHC of meat probably through decreasing pH(24) (h) value and sarcoplasmic protein solubility considering their significant correlations with drip loss

引用

页数：9

共 41 条

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