With increasing health awareness among consumers, the demand for healthier, tastier, higher quality and nutritional value pork is increasing. It has been shown that different dietary starch sources can alter the carcass traits and meat quality. However, research on the effects of different starch sources with clear different amylose/amylopectin ratio on the amino acid and fatty acid composition in Longissimus thoracis (L. thoracis) muscle of pigs is limited. This study aimed to investigate the effects of different dietary starch sources on carcass traits, meat quality, muscle amino acid and fatty acid composition, and the mRNA expression levels of genes involved in lipid metabolism and muscle fiber characteristics in finishing pigs. A total of 72 Duroc × Landrace × Large White barrows were randomly allocated to 3 different dietary treatment groups with 8 replicate pens/group and 3 pigs per pen. Tapioca starch (TS), corn starch (CS), and pea starch (PS), with amylose/amylopectin ratio of 0.11, 0.25, and 0.44, respectively, were used as their dietary starch sources for 40 days. Results showed that the PS diet significantly increased (P < 0.05) the final body weight, average daily gain, loin-eye area, and fat-free lean index compared with the TS diet, but significantly decreased (P < 0.05) the feed to gain ratio and backfat thickness. Compared with the TS diet, PS diet also increased (P < 0.05) the pH45 min, marbling scores, the content of intramuscular fat and inosine monophosphate in the L. thoracis, and decreased (P < 0.05) the drip loss and shear force. In addition, compared with the TS diet, PS diet increased (P < 0.05) the proportions of flavor amino acids, DHA, EPA, and n-3 polyunsaturated fatty acid (PUFA) in the L. thoracis compared with TS diet, but decreased (P < 0.05) the ratio of n-6/n-3 PUFA. Furthermore, compared with the TS diet, PS diet also upregulated (P < 0.05) the lipogenic genes (FAS, LPL, SCD, ACCα) and myosin heavy-chain (MyHC)-IIa mRNA expression levels compared with the TS diet, but downregulated (P < 0.05) the CPT1B and MyHC-IIb mRNA levels. In conclusion, these results provided compelling evidence that the different dietary starch source altered the carcass traits, meat flavor and quality in finishing pigs, and consumption of a diet with higher amylose/amylopectin ratio results in the production of a healthy, higher quality, and nutritional value pork.

中文翻译：

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不同的日粮淀粉来源会改变育肥猪的胴体性状、肉质以及肌肉氨基酸和脂肪酸的组成。


随着消费者健康意识的增强，对更健康、更美味、更高品质和营养价值的猪肉的需求不断增加。研究表明，不同的膳食淀粉来源可以改变胴体性状和肉质。然而，直链淀粉/支链淀粉比例明显不同的不同淀粉源对猪胸最长肌氨基酸和脂肪酸组成影响的研究有限。本研究旨在探讨不同日粮淀粉来源对育肥猪胴体性状、肉质、肌肉氨基酸和脂肪酸组成以及脂质代谢和肌纤维特性相关基因mRNA表达水平的影响。将72头杜洛克×长白×大白阉猪随机分配到3个不同的饲料处理组，每组8个重复栏，每栏3头猪。直链淀粉/支链淀粉比例分别为0.11、0.25和0.44的木薯淀粉（TS）、玉米淀粉（CS）和豌豆淀粉（PS）被用作膳食淀粉来源，持续40天。结果表明，PS日粮与TS日粮相比，最终体重、平均日增重、腰眼面积、去脂瘦指数显着增加（P < 0.05），但饲料用量显着降低（P < 0.05）。增益比和背膘厚度。与TS饲料相比，PS饲料还增加（P < 0.05）胸胸肉的pH45 min、大理石花纹分数、肌内脂肪和肌苷单磷酸含量，并降低（P < 0.05）滴水损失和剪切力。此外，与TS饮食相比，PS饮食增加了L中风味氨基酸、DHA、EPA和n-3多不饱和脂肪酸（PUFA）的比例（P < 0.05）。 胸胸肉与TS饮食相比，但n-6/n-3 PUFA的比例降低（P < 0.05）。此外，与TS饮食相比，PS饮食还上调（P < 0.05）脂肪生成基因（FAS、LPL、SCD、ACCα）和肌球蛋白重链（MyHC）-IIa mRNA表达水平，但与TS饮食相比下调(P < 0.05) CPT1B 和 MyHC-IIb mRNA 水平。总之，这些结果提供了令人信服的证据，表明不同的日粮淀粉来源改变了肥育猪的胴体性状、肉味和质量，并且食用直链淀粉/支链淀粉比例较高的日粮可以生产出健康、更高质量和更健康的猪。猪肉的营养价值。