期刊
MEAT SCIENCE
卷 108, 期 -, 页码 55-60出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2015.05.026
关键词
Amylose/amylopectin ratio; Meat quality; Lipid metabolism
资金
- National Project 973 of China [2012CB124701]
- Program for Changjiang Scholars and Innovative Research Team in University [IRT13083]
The present study was conducted to evaluate the effect of dietary amylose/amylopectin ratio (DAR) on body health and meat quality in finishing pigs. A total of forty-eight DLY pigs (initial body weight of 74.9 +/- 5.0 kg) were randomly allotted to two treatments, and fed either with LR (DAR: 12/88) or HR (DAR: 30/70) diet. Results showed that ingestion of a HR diet not only decreased the triacylglycerol and cholesterol concentrations in plasma (P < 0.05), but also reduced the lipid contents in liver (P < 0.05). Interestingly, ingestion of a HR diet tended to reduce the intramuscular fat content (P = 0.06), and significantly increased the firmness (P < 0.05) and loin-eye area (P < 0.01). Moreover, ingestion of a HR diet significantly decreased the levels of MyHC I (P < 0.05), and elevated the levels of MyHCIIb (P < 0.05) gene expression in longissimus dorsi. Ingestion of a HR diet has resulted in down-regulation of the FAS(3) gene in liver and longissimus dorsi (P < 0.05). These findings suggested that a HR diet is helpful to reduce the lipogenesis both in liver and muscle. (C) 2015 Elsevier Ltd. All rights reserved.
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