Effects of Dietary Isoleucine Level on Growth Performance, Carcass Traits and Meat Quality of Finishing Pigs

LUO Yanhong, ZHANG Xin, QIN Chunfu, JIAO Ning, YIN Jingdong

doi:10.3969/j.issn.1006-267x.2017.06.009

Chinese Journal of Animal Nutrition >

2017 , Vol. 29 >Issue 6: 1884 - 1894

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.06.009

Molecular Nutrition

Effects of Dietary Isoleucine Level on Growth Performance, Carcass Traits and Meat Quality of Finishing Pigs

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State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China

Received date: 2016-12-14

Online published: 2017-06-07

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Abstract

This experiment aimed to investigate the effects of dietary isoleucine level on growth performance, carcass traits and meat quality of finishing pigs. Seventy-two Duroc×Landrace×Large White barrows with the body weight of (77.0±0.1) kg were assigned into 3 groups with 6 replicates per group and each replicate had 4 barrows. The barrows in the three groups were fed diets contained 0.25% (low isoleucine level which showed isoleucine deficiency; L-Ile group), 0.39% (NRC recommended level of isoleucine; N-Ile group, as control group) and 0.53% (high isoleucine level which showed isoleucine excess; H-Ile) standardized ileal digestible isoleucine, respectively. The experiment lasted for 28 days. The results showed that dietary isoleucine level had no effects on average daily gain and average daily feed intake of finishing pigs (P>0.05), but the feed/gain of finishing pigs in L-Ile group was significantly increased compared with control group (P<0.05). As the isoleucine level increasing, the content of intramuscular fat in longissimus dorsi was linear improved (P<0.05), while the shear force was linear decreased (P<0.05). Compared with the control group, the back-fat depth, loin eye area and flesh color score of finishing pigs fed isoleucine deficient diet were significantly reduced (P<0.05), and the hot carcass weight, dressing percentage, and drip loss and yellowness value of longissimus dorsi of finishing pigs fed isoleucine deficient or excess diets were significantly reduced (P<0.05). As dietary isoleucine level increasing, serum triglyceride content was linear increased (P<0.05), while serum urea nitrogen content was linear decreased (P<0.05). Compared with the control group, the serum glucose content of finishing pigs fed isoleucine excess diet was significantly increased (P<0.05), while the concentrations of serum free essential amino acids, non-essential amino acids and total amino acids of finishing pigs fed isoleucine excess diet were significantly reduced (P<0.05), and the contents of serum total cholesterol, low density lipoprotein and high density lipoprotein of finishing pigs fed isoleucine deficient or excess diets were significantly reduced (P<0.05). The results indicate that isoleucine deficient diet has a negative effect on growth performance, carcass traits and intramuscular fat content of finishing pigs, but isoleucine excess diet can significantly reduce the shear force and drip loss of muscle and increase the intramuscular fat content of finishing pigs, even at the cost of reducing hot carcass weight and dressing percentage.

Key words： isoleucine; growth performance; carcass traits; meat quality; serum physiological and biochemical indexes; serum free amino acids

Cite this article

LUO Yanhong, ZHANG Xin, QIN Chunfu, JIAO Ning, YIN Jingdong . Effects of Dietary Isoleucine Level on Growth Performance, Carcass Traits and Meat Quality of Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2017 , 29(6) : 1884 -1894 . DOI: 10.3969/j.issn.1006-267x.2017.06.009

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