Dietary L-glutamine could be used as an antibiotic alternative to alleviate post-weaning and transport stress. However, the impact of supplementing L-glutamine to newly weaned and transported pigs on final carcass and meat quality characteristics is currently unknown. Therefore, the objective of this study was to evaluate the impact of 0.2% dietary L-glutamine supplementation during post-weaning and transport recovery on carcass and meat quality attributes in pigs. A total of 480 mixed-sex pigs were studied in two production seasons, July-January and April-September (from weaning to harvest), where pigs were randomly assigned to 3 different diets (Non: no antibiotic, Anti: 441 ppm chlortetracycline and 38.6 ppm tiamulin, Gln: 0.20% L-glutamine with no antibiotics) for 14 days after weaning and transport, and then all pigs were fed a basal diet until reaching market weight. Pairs of longissimus dorsi (LD) and psoas major (PM) muscles were obtained from 1 d and 7 d postmortem carcass sides (n=10 gilts/dietary treatment/season replicate). Overall, no negative impacts of Gln were observed in carcass characteristics including loin eye area, back fat, and muscling score. Dietary Gln did not affect chemical and physical attributes of porcine muscles including pH, protein and lipid content, SF, and WHC (P > 0.05). The Gln treated pigs had decreased CIE L* and hue, suggesting enhanced color stability. April-September replicates had a faster pH decline, paler surface color, higher intra-muscular fat deposition, improved tenderness and water-holding capacity as indicated by lower shear force values, thaw-purge loss, and cooking loss compared to their July-January counterparts (P < 0.05). These results suggested that L-glutamine supplementation as a nutraceutical mitigation strategy could have equivalent impacts on fat and lean accretion, SF, and WHC and some positive impacts on meat color attributes compared to meat from pigs treated with antibiotics.

饮食中的L-谷氨酰胺可以用作抗生素的替代品，以减轻断奶后和运输中的压力。但是，目前尚不知道向断奶和运输的新猪补充L-谷氨酰胺对最终car体和肉品质特性的影响。因此，本研究的目的是评估断奶后和运输恢复过程中添加0.2％的膳食L-谷氨酰胺对猪car体和肉品质属性的影响。在两个生产季节（7月至1月和4月至9月）（从断奶到收获）对总共480头混性别猪进行了研究，其中猪被随机分配到3种不同的日粮中（非：无抗生素，抗：441 ppm金霉素和断奶和运输后的14天中，使用38.6 ppm的tiamulin，Gln：0.20％的L-谷氨酰胺（不含抗生素），然后所有猪都接受基础饮食，直到达到市场体重。对从死后post体的第1天和第7天获得背最长肌（LD）和腰大肌（PM）（n = 10个小母猪/饮食处理/季节复制）。总体而言，未观察到Gln对car体特征包括腰眼面积，背脂肪和肌肉得分的负面影响。饲料中的Gln不会影响猪肌肉的化学和物理属性，包括pH，蛋白质和脂质含量，SF和WHC（P> 0.05）。经Gln处理的猪的CIE L *和色相均降低，表明颜色稳定性增强。与7月至1月相比，4月至9月的复制品pH值下降更快，表面颜色更浅，肌肉内脂肪沉积更高，嫩度和持水力得到改善，其剪切力值，融化清除损失和烹饪损失更低对应（P <0.05）。这些结果表明，与使用抗生素治疗的猪相比，补充L-谷氨酰胺作为一种营养缓解策略可能会对脂肪和瘦肉积聚，SF和WHC产生同等影响，并对肉的颜色属性产生积极影响。