The Effect of Dietary Leucine Supplementation on Antioxidant Capacity and Meat Quality of Finishing Pigs under Heat Stress
Yunju Yin,
Yating Liu,
Geyan Duan,
Mengmeng Han,
Saiming Gong,
Zhikang Yang,
Yehui Duan,
Qiuping Guo,
Qinghua Chen,
Fengna Li
Affiliations
Yunju Yin
College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
Yating Liu
College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
Geyan Duan
Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Changsha 410125, China
Mengmeng Han
Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Changsha 410125, China
Saiming Gong
College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
Zhikang Yang
College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
Yehui Duan
Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Changsha 410125, China
Qiuping Guo
Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Changsha 410125, China
Qinghua Chen
College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
Fengna Li
Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Hunan Provincial Engineering Research Center for Healthy Livestock and Poultry Production, Changsha 410125, China
This study examined the effects of dietary leucine supplements on antioxidant capacity and meat quality in growing-finishing pigs. A total of 24 crossbred (Duroc × Landrace × Yorkshire) pigs with an average initial weight of 68.33 ± 0.97 kg were randomly allotted to three treatment groups. All pigs were exposed to constant heat stress. Each group of pigs was fed a basal diet, or a diet supplemented with increasing levels of leucine (0.25% or 0.50%). The results showed that leucine intake could improve average daily gain and reduce feed/gain of finishing pigs under heat stress (p p = 0.09), and dramatically increased loin-eye area of the finishing pigs (p longissimus dorsi muscle, and increased pH value at 24 h after slaughter (p biceps femoris muscle (p longissimus dorsi muscle (p longissimus dorsi muscle and the gene relative antioxidant in the liver (p < 0.05). In conclusion, dietary leucine supplementation could improve the growth performance and meat quality of the finishing pigs under heat stress, and the pathway of Keap1-NRF2 and PGC-1α-TFAM might be involved.
