This study evaluates the effect of the dietary glycaemic index (low: L-GI vs. high: H-GI), pre-slaughter fasting times (17 h: f₁₇ vs. 19 h: f₁₉ vs. 22 h: f₂₂), and their interaction, on certain meat quality characteristics. Greater duration of fasting resulted in lesser drip loss of muscle, greater LIPE expression (lipolysis) and 10% greater TBARS, with PUFA being the main source of free-fatty acid production. L-GI diets produced a greater drip loss, lipolytic activity and lesser C18:1n-9 relative mobilization, suggesting this group had greater glycolytic potential than H-GI. An interaction was found in meat characteristics related to fat metabolism. The IRS2 gene expression was greater in pigs fed L-GI diets, but only in a low fasting period. LIPE gene expression was greater for L-GI-f₁₇ group than for L-GI-f₂₂. Lesser n-6 PUFA but greater MUFA were found in the free fatty acid fraction of L-GI- f₁₇ group thus resulting in a faster lipolysis initiation in this group.

这项研究评估了饮食血糖指数（低：L-GI与高：H-GI），屠宰前禁食时间（17 h：f ₁₇ vs. 19 h：f ₁₉ vs. 22 h：f _{22）的影响}），以及它们之间的相互作用，取决于某些肉的品质特征。禁食时间越长，肌肉的滴水损失越少，LIPE表达（脂解作用）越大，TBARS则增加10％，其中PUFA是游离脂肪酸产生的主要来源。L-GI饮食产生更大的滴水损失，脂解活性和较少的C18：1n-9相对动员，表明该组比H-GI具有更大的糖酵解潜力。在与脂肪代谢有关的肉特性中发现了相互作用。在饲喂L-GI日粮的猪中，IRS2基因表达较高，但仅在禁食期很短。L-GI- f ₁₇组的LIPE基因表达高于L-GI - f _22组。L-GI- f的游离脂肪酸部分中n-6 PUFA较小，而MUFA较大因此，在第₁₇组中该组中导致更快的脂解开始。