Molecular Nutrition

Effects of Dietary Energy and Nitrogen Levels on Meat Traits and Its Related Gene Expression in Different Strains of Pigs

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  • 1. Key Laboratory of Agro-Ecological Processes in Subtropical Region, Hunan Provincial Engineering Research Center of Healthy Livestock, Scientific Observing and Experimental Station of Animal Nutrition and Feed Science in South-Central, Ministry of Agriculture, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China;
    2. Hunan Institute of Animal and Veterinary Sciences, Changsha 410131, China;
    3. University of Chinese Academy of Sciences, Beijing 100049, China;
    4. Hunan Co-Innovation Center of Animal Production Safety, Changsha 410128, China

Received date: 2016-08-01

  Online published: 2017-02-17

Abstract

This study was conducted to investigate the effects of dietary energy and nitrogen levels on meat traits, muscle fiber type and cytokine related gene expression of pigs. Forty-eight pure-bred Bama mini-pigs and forty-eight Landrace pigs were selected and randomly allocated to four groups:Landrace pigs were fed NRC diet, Landrace pigs were fed Chinese feeding standard of swine (GB) diet, Bama mini-pigs were fed NRC diet and Bama mini-pigs were fed GB diet. The animals were fed from 5 weeks of age to their market weights. At the end of each stage (nursery, growing and finishing stages), eight pigs with similar body condition from each group were slaughted, and analysis the muscle samples. The results showed that the growth stages significantly affect the cooking yield percentage and mRNA expression levels of myosin heavy chain (MyHC) Ⅱx, MyHCb and interleukin-15 (IL-15) of longissimus dorsi muscle (LDM) (P<0.05), and it shows a increasing trend with growth stage. The cooking yield percentage, mRNA expression levels of MyHCⅠ of LDM of Bama mini-pigs were significantly higher than those of Landrace pigs (P<0.05), while the drip loss of LDM was significantly lower (P<0.05). Compared with the NRC diet, the GB diet significantly increased the pH45 min of LDM during growing stage (P<0.05), and significantly up-regulated mRNA expression level of MyHCⅠ of LDM at nursery and finishing stages (P<0.05); compared with the GB diet, the NRC diet significantly up-regulated mRNA expression level of MyHCⅠ of LDM at growing stage (P<0.05). Collectively, these findings suggest that strain and growth stage have significant effects on meat traits and its related gene expression levels of pigs. Dietary energy and nitrogen levels mainly through interacted with growth stage to affect meat quality and gene expression of muscle fiber type.

Cite this article

LIU Yingying, LI Fengna, LI Yinghui, YIN Yulong, KONG Xiangfeng . Effects of Dietary Energy and Nitrogen Levels on Meat Traits and Its Related Gene Expression in Different Strains of Pigs[J]. Chinese Journal of Animal Nutrition, 2017 , 29(2) : 547 -555 . DOI: 10.3969/j.issn.1006-267x.2017.02.022

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