Journal
JOURNAL OF FOOD SCIENCE
Volume 84, Issue 12, Pages 3445-3453Publisher
WILEY
DOI: 10.1111/1750-3841.14959
Keywords
arginine; dietary supplementation; glutamic acid; meat quality; pork; volatile compound
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Funding
- National Key Research and Development Program of China [2018YFD0500405, 2018YFD0500404]
- National Top Disciplines Development Project for Innovation Teams [kxk201801004]
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To investigate the effect of functional amino acid on meat flavor and eating quality, 60 growing-finishing pigs (Duroc x Large White x Landrace) were dietarily supplemented with or without 1.0% l-arginine, glutamic acid, or l-arginine plus glutamic acid for 2 months. After animals were slaughtered, the muscle fatty acid profile, flavor compounds, and meat sensory quality were comparatively investigated. The results showed that dietary supplementation with arginine, glutamic acid, or arginine plus glutamic acid had little effect on free amino acids, no effect on 5 '-nucleotides and meat sensory taste traits, but supplementation with arginine plus glutamic acid significantly increased (P < 0.05) fat accumulation and fatty acid content in muscle, increased (P < 0.05) the formation of multiple fatty acid oxidation-derived volatile compounds, and improved the tenderness, juiciness, and overall eating quality of meat. This study revealed that dietary supplementation with 1.0% l-arginine and glutamic acid could be used to improve meat eating quality in pork production.
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