ArticleJournal of animal science2018
Low-protein diet improves meat quality of growing and finishing pigs through changing lipid metabolism, fiber characteristics, and free amino acid profile of the muscle.
Article in Journal of animal science, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 39 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
39 citing papers in PubMed, 68 citations in OpenAlex.
- Maternal methionine supplementation in low-protein diets during late gestation and lactation increases performance and alters fecal microbiota of sows and their offspring.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2026Article
- Diammonium phosphate supplementation in low-protein diets improves nitrogen utilization and feed efficiency without impairing carcass traits or meat quality in finishing pigs.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2026Article
- Se-enriched yeast improves meat quality through glycerophospholipid metabolism in finishing pigs: insights from a multi-omics analysis.Journal of animal science and biotechnology · 2026Article
- Super-Enhancer-Associated Gene 3-Hydroxybutyrate Dehydrogenase 1 Increases Intramuscular Fat Deposition of Yaks (Foods (Basel, Switzerland) · 2026Article
- Dietary Amylose/Amylopectin Ratio Modulated Growth Performance, Intestinal Health, and Lipid Metabolism in Goslings Fed Low-Protein Diets.Animals : an open access journal from MDPI · 2026Article
- Effects of phytosterols on growth performance and meat quality in finishing pigs: role of lipid metabolism and gut microbiota.Frontiers in veterinary science · 2026Article
- Effects of Dietary Crude Protein Level on Growth Performance, Carcass Traits, Meat Quality, and Fatty Acid Composition of Ningxiang Finishing Pigs.Animals : an open access journal from MDPI · 2025Article
- Incorporation of Pork Meat and Blood Plasma Proteins into a Cocoa Cream Matrix: Characterization, Comparison of Functional Properties, and In Vitro Simulated Digestion.Foods (Basel, Switzerland) · 2025Article
- Fibroblast growth factor 21/extracellular signal-regulated kinase 1/2 pathway as a key link mediates the effects of low-protein diet on skeletal muscle fiber type transformation in pigs.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2025Article
- Effects of Dietary Protein Levels on Meat Quality, Serum Antioxidant Capacity, and Intestinal Microorganisms in Ningxiang Pigs.Antioxidants (Basel, Switzerland) · 2025Article
- Effects of Low-Protein Diet Without Soybean Meal on Growth Performance, Nutrient Digestibility, Plasma Free Amino Acids, and Meat Quality of Finishing Pigs.Animals : an open access journal from MDPI · 2025Article
- Low-Protein Diet Supplemented with Amino Acids Can Regulate the Growth Performance, Meat Quality, and Flavor of the Bamei Pigs.Foods (Basel, Switzerland) · 2025Article
- Diammonium phosphate supplementation in low-protein diets enhances growth performance in growing pigs without compromising carcass traits and meat quality.Journal of animal science · 2025Article
- Full-length 16S rRNA gene amplicon analysis of gut microbiota in pigs fed with different diets in growing and finishing stages.Animal biotechnology · 2024Article
- Identification of porcine fast/slow myogenic exosomes and their regulatory effects on lipid accumulation in intramuscular adipocytes.Journal of animal science and biotechnology · 2024Article
- Dietary protein restriction regulates skeletal muscle fiber metabolic characteristics associated with the FGF21-ERK1/2 pathway.iScience · 2024Article
- Dietary niacin supplementation improves meat quality, muscle fiber type, and mitochondrial function in heat-stressed Taihe black-bone silky fowls.Frontiers in veterinary science · 2024Article
- Effects of a diet supplemented with polysaccharides fromFrontiers in veterinary science · 2024Article
- Organic trace elements enhance growth performance, antioxidant capacity, and gut microbiota in finishing pigs.Frontiers in veterinary science · 2024Article
- Effects of Low Protein Diet on Production Performance and Intestinal Microbial Composition in Pigs.Veterinary sciences · 2023Article
Corrections and comments
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Authors and funding
8 authors at 5 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of the study was to investigate the effect of feeding reduced CP, AA-supplemented diets on meat quality in growing and finishing pigs as well as the related mechanism. In experiment 1, 18 growing pigs (36.5 kg BW) were assigned randomly and fed 1 of 3 corn-soybean meal diets containing either 18% CP (normal protein, NP), 15% CP (low protein, LP), or 12% CP (very low protein, VLP). In experiment 2, 18 finishing pigs (62.3 kg BW) were allotted randomly into 1 of the following diets: 16% CP (NP), 13% CP (LP), or 10% CP (VLP). In both experiments, the LP and VLP diets were supplemented with crystalline AA to achieve equal content of standardized ileal digestible lysine, methionine, threonine, and tryptophan. At the end of each experiment, all pigs were slaughtered to collect longissimus dorsi muscle (LM) samples. Samples were used for determining meat quality, intramuscular fat (IMF) content, fatty acid composition, free AA profile, and expression of genes for myosin heavy chain isoforms. Results showed that growing and finishing pigs fed the LP diets increased (P < 0.05) redness value of LM, while finishing pigs fed the LP and VLP diets decreased (P < 0.05) the shear force values. Compared with the NP diet, growing and finishing pigs fed lower CP diets had higher (P < 0.05) contents of IMF and MUFA, and lower (P < 0.05) contents of PUFA. Besides, higher (P < 0.05) expression levels of type I and/or IIa muscle fibers were observed in LP diet-fed growing and finishing pigs, and greater concentrations of taurine and tasty AA in VLP diet-fed growing and finishing pigs. Taken together, our results indicate that low-protein diets could positively affect meat quality of growing and finishing pigs, and likely through regulation of IMF content and fatty acid composition, fiber characteristics, and free AA profile in the muscle.
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