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	Effects of dietary protein level on intramuscular fat content and its fatty acid composition in lean and obese genotype finishing pigs
	Huang, Xingguo1; Xu, Hai-jun3; Gu, Wan-ting2; Liu, Gangle4; Gong, Min6,7; Shu Xu-gang5; Deng, Jinping1; Liu, Zhi-qiang2
刊名	Journal of food agriculture & environment
	2010-07-01
卷号	8期号:3-4页码:506-513
关键词	Finishing pig Intramuscular fat Fatty acids Protein Genotype
ISSN号	1459-0255
通讯作者	Deng, jinping()
英文摘要	Effects of dietary protein level on intramuscular fat content and its fatty acid composition in lean and obese genotype finishing pigs were studied. twenty four crossbred (durocxlandracexlarge white) barrows (49.1 +/- 4.9kg of bw) and eighteen ningxiang barrows (61.6 +/- 4.1kg of bw) were equally randomly assigned to two groups and fed diets i (13.89% cp) and ii (15.33% cp), respectively. the pigs were slaughtered after 46 days. longissimus dorsi muscle (ld) and semitendinosus muscle (st) samples were taken and the intramuscular fat (imf) content as well as its fatty acid composition were determined. there was no significant difference in imf content both in ld and st between breed, within breed or between muscles, when diet i was fed. the percentage of oleic acid (c18:1) and linoleic acid (c18:2) in ld of crossbred was significantly lower (p<0.01) and higher (p<0.01) than that of ningxiang, respectively, when diet i was fed. there was no significant difference (p>0.05) in fatty acid composition in st between breeds when diet! was fed. when diet ii was fed, the imf amount of ld in crossbred was significantly lower (p<0.01) than that in ningxiang and significantly lower (p<0.05) than that of its own st. ratio of stearic acid (c18:0), c18:1 and c18:2 in ld of crossbred was significantly higher (p<0.01), lower (p<0.01) and higher (p<0.01) than that of ningxiang pig, respectively. ratio of palmitic acid (c16:0), c18:0, c18:1 and c18:2 in st of crossbred was significantly lower (p<0.01), higher (p<0.01), lower (p<0.01) and higher (p<0.01) than that of ningxiang pig. ratio of c18:1 in ld of crossbred was significantly lower (p<0.01) than that of its own st while ratio of c18:0 and c18:1 in ld of ningxiang pig was significantly higher (p<0.05) and lower (p<0.05) than that of its own st, respectively. these results indicate that breed, protein level of diet and muscle types have effects on imf content and its fatty acid composition and different muscle types of different breeds responded differently in imf content and fatty acid composition to the small change in dietary protein level.
WOS关键词	EARLY-WEANED PIGLETS ; LONGISSIMUS-DORSI MUSCLE ; HULLESS BARLEY VARIETIES ; GROWTH-PERFORMANCE ; SKELETAL-MUSCLE ; MEAT QUALITY ; PORK QUALITY ; GROWING PIGS ; FIBER TYPES ; NUTRIENT DIGESTIBILITY
WOS研究方向	Food Science & Technology
WOS类目	Food Science & Technology
语种	英语
出版者	WFL PUBL
WOS记录号	WOS:000286039800089
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2411047
专题	中国科学院大学
通讯作者	Deng, Jinping
作者单位	1.Hunan Agr Univ, Coll Anim Sci & Technol, Changsha, Hunan, Peoples R China 2.Chinese Acad Sci, Grad Sch, Beijing 100039, Peoples R China 3.W Anhui Univ, Dept Chem & Life Sci, Luan 237012, Anhui, Peoples R China 4.Inst Microbiol, Beijing 100101, Peoples R China 5.Zhongkai Univ Agr & Engn, Guangzhou 510225, Guangdong, Peoples R China 6.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China 7.Nanchang Univ, Dept Food Sci & Engn, Nanchang 330047, Peoples R China
推荐引用方式 GB/T 7714	Huang, Xingguo,Xu, Hai-jun,Gu, Wan-ting,et al. Effects of dietary protein level on intramuscular fat content and its fatty acid composition in lean and obese genotype finishing pigs[J]. Journal of food agriculture & environment,2010,8(3-4):506-513.
APA	Huang, Xingguo.,Xu, Hai-jun.,Gu, Wan-ting.,Liu, Gangle.,Gong, Min.,...&Liu, Zhi-qiang.(2010).Effects of dietary protein level on intramuscular fat content and its fatty acid composition in lean and obese genotype finishing pigs.Journal of food agriculture & environment,8(3-4),506-513.
MLA	Huang, Xingguo,et al."Effects of dietary protein level on intramuscular fat content and its fatty acid composition in lean and obese genotype finishing pigs".Journal of food agriculture & environment 8.3-4(2010):506-513.

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