Differential expressions of HSP27 and HSP70 is induced in the longissimus dorsi muscle of fattening pigs fed a fermented carrot by-product

We investigated whether a fermented feed supplemented with carrot by-product is associated with body weight and meat quality in pigs, as well as whether it affects the expression of heat shock proteins (HSPs). The chemical composition of the fermented feed was 4% crude protein, 4% crude fat, 2% crude fibre, 0.2% phosphorus and 0.04% calcium. The daily weight gain and finished body weights of pigs fed the treated diet, which supplemented with the fermented diet including carrot by-product, were approximately 175 g and 5 kg greater, respectively, than those that received the basal diet. The transcriptional levels of HSP27 and HSP70 in the longissimus dorsi muscles of pigs fed the treated diet were lower than those that received the basal diets. The correlation coefficients (CORRs) between the expressions of HSP and meat traits including carcass weight, quality grade, crude fat, water holding capacity and drip loss showed strong negative effects. The treated diet reduces the expression levels of HSP27 and HSP70 in pigs, and this is associated with increased daily weight gain, final body weight and higher meat quality as measured by carcass weight, quality grade and water-holding capacity.