To investigate coordination of dietary levels of valine (Val) and isoleucine (Ile) on carcass traits and meat quality in pigs, 72 of 73.8 ± 1.6 kg crossbred barrows were randomly divided into a 2 (0.31% vs. 0.65% standard ileum digestible (SID) Val) × 2 (0.25% vs. 0.53% SID Ile) factorial arrangement. As a result, high dietary valine decreased myosin heavy-chain (MyHC)-I mRNA expression, pH_{24 h} value, bound water amount (T₂₁ peak area ratio), sarcoplasmic protein solubility and water holding capacity (WHC) of meat (P < .05). Meanwhile, high dietary isoleucine increased pH_{24 h} value, sarcomere length (P < .05) and tend to decrease drip loss (P = .07). The significant interactions between valine and isoleucine were observed on backfat thickness, water distribution forms and myofibrillar protein solubility (P < .05) of pork. High valine diets undermined WHC of meat probably through decreasing pH_{24 h} value and sarcoplasmic protein solubility considering their significant correlations with drip loss

为了研究日粮中缬氨酸（Val）和异亮氨酸（Ile）的水平对猪car体性状和肉品质的影响，将73.8±1.6 kg的杂种公猪中的72头随机分成2个（0.31％vs. 0.65％标准可消化回肠）（ SID）缬氨酸）×2（0.25％与0.53％SID ILE）因子安排。结果，高饮食缬氨酸降低了肉中的肌球蛋白重链（MyHC）-I mRNA表达，pH _{24 h}值，结合水量（T ₂₁峰面积比），肌浆蛋白溶解度和肉的持水量（WHC）（P  <.05）。同时，高饮食异亮氨酸可增加pH值_{24 h}，肌节长度（P  <.05）并减少滴水损失（P  = .07）。在 猪肉的背脂肪厚度，水分分布形式和肌原纤维蛋白溶解度上，缬氨酸和异亮氨酸之间存在显着的相互作用（P <.05）。高缬氨酸饮食可能通过降低pH _{24 h}值和肉质蛋白溶解性来降低肉的WHC，因为它们与滴水损失具有显着相关性