文章基本信息

标题：Improvement of Intramuscular Fat in longissimus Muscle of Finishing Thai Crossbred Black Pigs by Perilla Cake Supplementation in a Low-Lysine Diet
本地全文：下载
作者：Korawan Sringarm ; Niraporn Chaiwang ; Watcharapong Wattanakul 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：7
DOI：10.3390/foods11070907
语种：English
出版社：MDPI Publishing
摘要：This study was conducted to find out the effects of perilla cake (PC) supplementation in a low-lysine diet on Thai crossbred finishing pigs’ productivity, carcass and meat quality, and fatty acid composition. For six weeks, a total of 21 barrows of finishing pigs were fed with three dietary treatments (T1: basal diet, T2: 2.5 percent PC supplementation in a low-lysine diet, and T3: 4.5 percent PC supplementation in a low-lysine diet). The results show that the intramuscular fat and marbling score was significantly increased by T2 and T3. On the other hand, it was found that the boiling loss and shear force value were significantly decreased by T2 and T3 ( p < 0.05). In a low-lysine diet, dietary PC supplementation caused a significant increase in malondialdehyde levels in meat ( p < 0.05) compared with the basal diet. It was also shown that alpha-linolenic acid level in backfat and the longissimus thoracis et lumborum muscle was increased considerably by T2 and T3. Therefore, supplementing PC in a low-lysine diet may be an alternative strategy for improving the meat quality of late-phase pigs.
关键词：enperilla cakefinishing pigThai crossbred pigmeat qualitylow-lysine dietintramuscular fatfatty acid profile