Effects of Low-Protein Diet Supplemented with Fermented Broussonetia papyrifera on Growth Performance, Carcass Traits and Meat Quality of Finishing Pigs

SONG Bo; ZHENG Changbing; ZHONG Yinzhao; TIAN Mengli; WU Maisheng; YANG Qi; ZHU Shaozhong; ZHANG Xing; LI Fengna; DUAN Yehui; YIN Yulong

doi:10.3969/j.issn.1006-267x.2020.10.035

2020 , Vol. 32 >Issue 10: 4841 - 4851

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.10.035

Effects of Low-Protein Diet Supplemented with Fermented Broussonetia papyrifera on Growth Performance, Carcass Traits and Meat Quality of Finishing Pigs

SONG Bo ,
ZHENG Changbing ,
ZHONG Yinzhao ,
TIAN Mengli ,
WU Maisheng ,
YANG Qi ,
ZHU Shaozhong ,
ZHANG Xing ,
LI Fengna ,
DUAN Yehui ,
YIN Yulong

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1. Key Laboratory of Animal Nutritional Physiology and Metabolic Process of Hunan, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China;
2. College of Animal Science, South China Agricultural University, Guangzhou 510642, China;
3. Xiangtan Agricultural and Countryside of Bureau, Xiangtan 411104, China;
4. Xiangtan Huayang Broussonetia Papyrifera Industry Development Limited Company, Xiangtan 411228, China;
5. Animal Breeding Station of Xiangtan, Xiangtan 411104, China

Received date: 2020-04-26

Online published: 2020-10-22

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Abstract

This study aimed to investigate the effects of low-protein diet supplemented with fermented Broussonetia papyrifera (FBP) on growth performance, carcass traits and meat quality of finishing pigs. Twenty-eight healthy finishing pigs with similar body weight [(63.53±0.40) kg] were randomly assigned into the following four groups (n=7): normal protein diet group, dietary crude protein content was 16%; low-protein diet group, dietary crude protein content was 13%; Broussonetia papyrifera powder (BPP) group, diet supplemented with 10% BPP and dietary crude protein content was 13%; FBP group, diet supplemented with 10% FBP and dietary crude protein content was 13%. The pre-experimental period lasted for 7 days, and the experimental period lasted for 45 days. The results showed as follows: 1) different dietary treatments had no significant effects on the growth performance of finishing pigs (P>0.05). 2) Compared with the normal protein diet group, the lean meat percentage of finishing pigs in low-protein diet group was not significantly changed (P>0.05), but the average backfat thickness (+18.18%) and fat percentage (+23.48%) were significant increased (P<0.05), and they could restore the level of normal protein diet group when low-protein diet supplemented with 10% BPP or FBP. 3) Compared with the low-protein diet group, the lean meat percentage of finishing pigs in BPP group was significantly reduced, while those in the FBP group had no significant changes (P>0.05). 4) Compared with the normal protein diet group, the liver weight in the low-protein diet group and FBP group was significantly reduced (P<0.05), while the heart weight and spleen weight were not significantly different among the groups (P>0.05). 5) Compared with the normal protein diet group, low-protein diet supplemented with 10% FBP had a tendency to reduce the serum urea nitrogen content (-35.63%, P=0.07). 6) Compared with the normal protein diet group, low-protein diet supplemented with 10% BPP significantly increased the shear force (+22.85%, P<0.05) and decreased the redness (a^*) value (-22.52%, P<0.05) of longissimus dorsi muscle, and significantly increased the intramuscular fat content (+24.54%, P<0.05). 7) Compared with the normal protein diet group, the contents of isoleucine, methionine, tyrosine and α-aminoadipic acid in soleus muscle in the BPP group were decreased by 18.62%, 35.62%, 23.76% and 35.38% (P<0.05), respectively , and the contents of histidine, arginine, glycine, taurine, β-aminoisobutyric acid in longissimus dorsi muscle and the content of alanine in soleus muscle in the FBP group were increased by 45.20%, 30.87%, 43.00%, 20.64%, 40.52% and 31.42% (P<0.05), respectively. In conclusion, low-protein diet supplemented with 10% FBP exerts no negative effects on the growth performance of finishing pigs, but can reduce the serum urea nitrogen content and average backfat thickness, and increase the contents of intramuscular fat and amino acids in muscle, thus improving the flavor and nutritional value of meat. The feeding effects of FBP are better than those of BPP.

Key words： fermented Broussonetia papyrifera; low-protein diet; finishing pigs; growth performance; carcass traits; meat quality

Cite this article

SONG Bo , ZHENG Changbing , ZHONG Yinzhao , TIAN Mengli , WU Maisheng , YANG Qi , ZHU Shaozhong , ZHANG Xing , LI Fengna , DUAN Yehui , YIN Yulong . Effects of Low-Protein Diet Supplemented with Fermented Broussonetia papyrifera on Growth Performance, Carcass Traits and Meat Quality of Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2020 , 32(10) : 4841 -4851 . DOI: 10.3969/j.issn.1006-267x.2020.10.035

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