Effects of Dietary Cysteamine Chelated Zinc on Meat Quality and Amino Acid Composition of Finishing Pigs

HE Xin; WANG Lu; WANG Yubo; YIN Jingdong

doi:10.3969/j.issn.1006-267x.2020.11.017

Chinese Journal of Animal Nutrition >

2020 , Vol. 32 >Issue 11: 5117 - 5127

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.11.017

Effects of Dietary Cysteamine Chelated Zinc on Meat Quality and Amino Acid Composition of Finishing Pigs

HE Xin ,
WANG Lu ,
WANG Yubo ,
YIN Jingdong

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

Received date: 2020-04-07

Online published: 2020-11-16

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Abstract

This experiment aimed to study the effects of dietary cysteamine chelated zinc (Zn-CS) on weight gain, meat quality, amino acid composition of meat and serum in finishing pigs. A total of 40 Duroc×Landrace×Yorkshire crossbred gilts with body weight of (84.6±0.6) kg were randomly assigned into four groups with 10 pigs per group and the data are replicated for each individual. Pigs in control group received a basal diet composed of corn-soybean meal, while experimental groups were fed experimental diets, in which 90, 180, and 300 mg/kg Zn-CS were added in the basal diet, respectively. Crystal amino acids were added in diets to meet the requirement NRC (2012) for all essential amino acids for 75 to 100 kg and 100 to 130 kg body weight of finishing pigs. The feeding trial lasted for 38 days. The results showed as follows: 1) dietary supplementation of Zn-CS did not alter average daily gain in finishing pigs (P>0.05). 2) The inclusion of Zn-CS linearly increased the lightness (L^*) value of longissimus dorsi at 24 h after slaughtering (P<0.05). Meanwhile, there was no significant influence on pH, marbling score, water holding capacity, shear force and other meat color indexes (P>0.05). 3) Zn-CS supplementation linearly increased the contents of free glutamic acid, leucine, histidine (linear, quadratic), lysine, methionine, cysteine and total free amino acids in serum (P<0.05). 4) As the level of supplemental Zn-CS increased, the content of crude protein in longissimus dorsi linearly reduced (P<0.05), and the methionine content linearly increased (P<0.05), while glycine (linear, P<0.05), alanine (linear, P<0.05) and proline (quadratic, P<0.05) contents significantly decreased. 5) Dietary supplementation of Zn-CS quadratically increased the contents of free lysine, alanine, phenylalanine, methionine, flavor amino acids and total free amino acids (P<0.05), but linearly decreased the content of free glycine in longissimus dorsi (P<0.05). These results indicated that dietary supplementation of Zn-CS do not alter the average daily gain and major meat quality characteristics, but increase the content of methionine, quadratically increase the contents of free amino acids, especially flavored amino acids in muscle. The supplementation of 90 and 180 mg/kg Zn-CS has the highest content of total free amino acids in muscle among the treatments. Dietary supplementation of 300 mg/kg Zn-CS reduce the crude protein content of muscle. Collectively, the recommended dietary supplementation level of Zn-CS for finishing pigs is 90 to 180 mg/kg.

Key words： cysteamine chelated zinc; meat quality; amino acid composition; finishing pigs

Cite this article

HE Xin , WANG Lu , WANG Yubo , YIN Jingdong . Effects of Dietary Cysteamine Chelated Zinc on Meat Quality and Amino Acid Composition of Finishing Pigs[J]. Chinese Journal of Animal Nutrition, 2020 , 32(11) : 5117 -5127 . DOI: 10.3969/j.issn.1006-267x.2020.11.017

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