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Open AccessArticle

Meat Quality and Fatty Acid Profiles of Chinese Ningxiang Pigs Following Supplementation with N-Carbamylglutamate

by Yueteng Xing 1,2, Xin Wu 1,2,3,*, Chunyan Xie 1,3, Dingfu Xiao 1 and Bin Zhang 1,*
1
Hunan Co-Innovation Center of Safety Animal Production, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
2
Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China
3
Institute of Biological Resources, Jiangxi Academy of Sciences, Nanchang 330096, China
*
Authors to whom correspondence should be addressed.
Animals 2020, 10(1), 88; https://doi.org/10.3390/ani10010088
Received: 7 November 2019 / Revised: 26 December 2019 / Accepted: 2 January 2020 / Published: 6 January 2020
(This article belongs to the Special Issue Recent Advances in Pig Nutrition)
N-carbamylglutamate (NCG) has been demonstrated to promote the synthesis of endogenous arginine and improve reproductive performance. In the present study, we found that dietary NCG supplementation improved meat quality of a Chinese fat-type pig by increasing muscle tenderness and Phe concentration, and optimizing fatty acid profiles in different tissues. These results provided scientific evidence for the application of NCG as a feed additive in finishing pigs.
The present study evaluated the effects of dietary N-carbamylglutamate (NCG) on carcass traits, meat quality, and fatty acid profiles in the longissimus dorsi muscle and adipose tissues of Chinese Ningxiang pigs. A total of 36 castrated female pigs with a similar initial weight (43.21 ± 0.57 kg) were randomly assigned to two treatments (with six pens per treatment and three pigs per pen) and fed either a basal diet or a basal diet supplemented with 0.08% NCG for 56 days. Results showed that dietary NCG reduced shear force (p = 0.004) and increased drip loss (p = 0.044) in longissimus dorsi muscle of Ningxiang pigs. Moreover, increased levels of oleic acid (C18:1n9c) (p = 0.009), paullinic acid (C20:1) (p = 0.004), and α-linolenic acid (C18:3n3) (p < 0.001), while significant reduction in the proportions of arachidonic acid (C20:4n6) (p < 0.001) and polyunsaturated fatty acid (PUFA) (p = 0.017) were observed in the longissimus dorsi muscle of pigs fed NCG when compared with those fed the control diet. As for adipose tissues, the C20:1 (p = 0.045) proportion in dorsal subcutaneous adipose (DSA), as well as the stearic acid (C18:0) (p = 0.018) level in perirenal adipose (PA) were decreased when pigs were fed the NCG diet compared with those of the control diet. In contrast, the margaric acid (C17:0) (p = 0.043) proportion in PA were increased. Moreover, the NCG diet produced PA with a greater proportion of total PUFAs (p = 0.001) (particularly linoleic acid (C18:2n6c) (p = 0.001)) compared with those produced by the control diet. These findings suggest that dietary NCG has beneficial effects by decreasing the shear force and improving the healthfulness of fatty acid profiles, providing a novel strategy for enhancing meat quality of pigs. View Full-Text
Keywords: N-carbamylglutamate; meat quality; fatty acid; lipid metabolism; Ningxiang pigs N-carbamylglutamate; meat quality; fatty acid; lipid metabolism; Ningxiang pigs
MDPI and ACS Style

Xing, Y.; Wu, X.; Xie, C.; Xiao, D.; Zhang, B. Meat Quality and Fatty Acid Profiles of Chinese Ningxiang Pigs Following Supplementation with N-Carbamylglutamate. Animals 2020, 10, 88.

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