Effects of Alfalfa Meal on Meat Quality, Muscle Amino Acids and Fatty Acids Contents of Finishing Pigs

ZHU Xiaoyan, LYU Xianzhao, QIU Xiaodong, LIU Boshuai, JIA Zetong, SHI Yinghua, WANG Chengzhang

doi:10.3969/j.issn.1006-267x.2018.09.017

Chinese Journal of Animal Nutrition >

2018 , Vol. 30 >Issue 9: 3473 - 3482

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.09.017

Molecular Nutrition

Effects of Alfalfa Meal on Meat Quality, Muscle Amino Acids and Fatty Acids Contents of Finishing Pigs

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1. College of Animal Science and Veterinary Medicine, Henan Agricultural University, Zhengzhou 450002, China;
2. Henan Key Laboratory of Innovation and Utilization of Grassland Resources, Zhengzhou 450002, China;
3. Henan Xinda Animal Husbandry Co., Ltd., Zhengzhou 450000, China

Received date: 2018-03-07

Online published: 2018-09-20

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Abstract

This experiment was conducted to investigate the effects of dietary alfalfa meal on growth performance, meat quality, muscle amino acids and fatty acids contents of finishing pigs. One hundred and thirty healthy "Landrace×Yorkshire" or "Yorkshire×Landrace" finishing pigs with average body weight of (60.28±0.73) kg were randomly assigned to 5 groups with 26 replicates per group and 1 pig per replicate. Pigs in control group were fed a basal diet, and the others were fed the basal diet supplemented with 5%, 10%, 20% and 30% alfalfa meal, respectively. The pre-experiment lasted for 7 days, and the experiment lasted for 72 days. The results showed as follows:1) average daily gain (ADG) of finishing pigs in 5% alfalfa meal group was the highest and the weight gain cost was the lowest. 2) Dietary alfalfa meal had no significant effects on muscle pH_{45 min}, cooked meat percentage, marbling score and meat color of finishing pigs (P>0.05). Compared with control group, muscle pH_{24 h} in all alfalfa meal groups was significantly decreased (P<0.01). Muscle drip loss in 30% alfalfa meal group was significantly lower than that in control group and 5% alfalfa meal group (P<0.05). 3) Compared with control group, the contents of delicious amino acid (DAA) (aspartic acid, glutamic acid, glycine, alanine), essential amino acid (EAA) (methionine, valine, isoleucine, phenylalanine, leucine, threonine, lysine), histidine, arginine, tyrosine, serine, proline and total amino acid (TAA) in muscle of finishing pigs in 20% alfalfa meal group were significantly increased (P<0.05). 4) With dietary alfalfa meal supplemental level increasing, the contents of saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA) in muscle of finishing pigs were gradually decreased, while the contents of unsaturated fatty acid (UFA), polyunsaturated fatty acid (PUFA), n-6 PUFA and n-3 PUFA in muscle were gradually increased. Compared with control group, the contents of MUFA and oleic acid in muscle in 20% and 30% alfalfa meal groups were significantly decreased (P < 0.05), and the content of UFA in muscle was significantly increased (P < 0.05). The contents of PUFA, linoleic acid, α-linolenic acid, n-6 PUFA and n-3 PUFA in muscle in 20% and 30% alfalfa meal groups were significantly higher than those in control group, 5% and 10% alfalfa meal groups (P<0.05), and the ratio of n-6 PUFA to n-3 PUFA was significantly lower than those in control group, 5% and 10% alfalfa meal groups (P<0.01). This research shows that diet supplemented with 20% alfalfa meal can improve the contents of DAA, EAA and linoleic acid, α-linolenic acid of PUFA in muscle, decrease the ratio of n-6 PUFA to n-3 PUFA, which is benefit to enrich n-3 PUFA in muscle, and improve pork quality and nutrient value.

Key words： alfalfa meal; finishing pigs; amino acid; fatty acid; n-6 PUFA/n-3 PUFA

Cite this article

ZHU Xiaoyan, LYU Xianzhao, QIU Xiaodong, LIU Boshuai, JIA Zetong, SHI Yinghua, WANG Chengzhang . Effects of Alfalfa Meal on Meat Quality, Muscle Amino Acids and Fatty Acids Contents of Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2018 , 30(9) : 3473 -3482 . DOI: 10.3969/j.issn.1006-267x.2018.09.017

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