期刊
JOURNAL OF FUNCTIONAL FOODS
卷 88, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.jff.2021.104885
关键词
Beta-hydroxy-beta-methyl butyrate; Meat quality; Muscle fiber characteristics; Bama Xiang mini-pig
资金
- Natural Science Foundation of Guangxi Province [2020JJA130102]
- Natural Science Foundation of Hunan Province [2021JJ20044]
- National Natural Science Foundation of China [U19A2037]
- Changsha Natural Science Funds for Distinguished Young Scholar [kq2009020]
- Young Elite Scientists Sponsorship Program by CAST [2020QNRC001]
- Special funds for the construction of innovative provinces in Hunan Project [2019RS3022]
- China Agriculture Research System of MOF [CARS-35]
- China Agriculture Research System of MARA [CARS-35]
- 'Strategic Priority Research Program' of the Chinese Academy of Sci-ences [XDA24030204]
- Open Fund of Key Laboratory of Agro-ecological Processes in Subtropical Region, Chinese Academy of Sciences [ISA2020203]
This study found that low levels of HMB can improve the meat quality of Bama Xiang mini-pigs by altering myofiber characteristics.
To analyse the effects of dietary beta-hydroxy-beta-methyl butyrate (HMB) on meat quality, 32 Bama Xiang mini pigs was selected and fed 1 of 4 diets for 60 days: HMB deficient group (0%, control), low, moderate, and high levels of HMB group (0.13%, 0.64%, 1.28%, respectively). We found quadratic effects for backfat thickness and lean percentage (P < 0.05) as well as a* value in selected muscles (0.05 < P < 0.10), and the best effects were noted in the 0.13% HMB group. Moreover, dietary HMB quadratically increased the mRNA expression levels of MyHC I, AMPK alpha, and Sirt1 in selected muscles, the highest values were observed in the 0.13% HMB group. These results suggest that low HMB levels improved meat quality of Bama Xiang mini-pigs via the changed myofiber characteristics induced by AMPK alpha-Sirt1 axis.
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