ArticleFrontiers in nutrition2022
Effects of dietary protein levels on production performance, meat quality and flavor of fattening pigs.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed, 28 citations in OpenAlex.
- Dietary protein levels impact growth, meat quality, and muscle protein pathways in growing-finishing pigs under low-temperature conditions.Animal bioscience · 2026Article
- Glycerophospholipid metabolism as a central hub: Sublancin and oregano essential oil differentially reprogram goat meat quality and flavor.Food chemistry: X · 2026Article
- Effects of Enzymes or Fermented Feed on Nitrogen Balance, Meat Quality, Intestinal Microbiota Profile and Barrier Functions of Landrace × Rongchang Pigs Fed with a Diversified Low-Protein Diet.Veterinary sciences · 2026Article
- Comprehensive co-expression analysis reveals candidate regulatory genes associated with carcass and meat quality traits in Neijiang and Large White pigs.Animal bioscience · 2025Article
- RNA Sequencing and Metabolomic Analyses Reveal Differences in Muscle Characteristics and Metabolic Profiles Between Purebred and Crossbred Huainan Pigs.Animals : an open access journal from MDPI · 2025Article
- Muscle Fibers, Free Amino Acids, and Enhanced Mitochondrial Function Explain the Unique Meat Quality of Tibetan Pigs.Foods (Basel, Switzerland) · 2025Article
- 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
- Transcriptomic and flavor metabolomic exploration of the genetic basis of meat quality and flavor in Tibetan sheep.BMC genomics · 2025Article
- Effects of Methionine-Supplemented Low-Protein Diets on Production Efficiency, Heat Resilience, and Welfare of Broilers in Tropical Climates.Veterinary medicine and science · 2025Article
- Reduced Dietary Protein Levels Improved Growth Performance, Promoted Efficient Nutrient Utilization, Increased FecalAnimals : an open access journal from MDPI · 2025Article
- Effects of Dietary Protein Levels on Meat Quality, Serum Antioxidant Capacity, and Intestinal Microorganisms in Ningxiang Pigs.Antioxidants (Basel, Switzerland) · 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
- Modulation of nutritional composition and aroma volatiles in cultivated pork fat by culture media supplementation.Frontiers in nutrition · 2025Article
- Growth Performance, Carcass Quality, and Lipid Metabolism in Krškopolje Pigs and Modern Hybrid Pigs: Comparison of Genotypes and Evaluation of Dietary Protein Reduction.Animals : an open access journal from MDPI · 2024Article
- Effects of Flavonoids inAntioxidants (Basel, Switzerland) · 2024Article
- Full-length 16S rRNA gene amplicon analysis of gut microbiota in pigs fed with different diets in growing and finishing stages.Animal biotechnology · 2024Article
- Integrated transcriptomic and metabolomic analyses reveal heterosis for meat quality of Neijiang pigs.Frontiers in veterinary science · 2024Article
- Factors affecting the quality and nutritional value of donkey meat: a comprehensive review.Frontiers in veterinary science · 2024Review
- 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
10 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to evaluate the effects of dietary protein level on the production performance, slaughter performance, meat quality, and flavor of finishing pigs. Twenty-seven Duroc♂ × Bamei♀ binary cross-bred pigs (60.86 ± 2.52 kg body weight) were randomly assigned to three groups, each group has three replicates, and each replicate has three pigs. Three groups of finishing pigs were fed 16.0, 14.0, and 12.0% crude protein levels diets, and these low-protein diets were supplemented with four limiting amino acids (lysine, methionine, threonine and tryptophan). The results showed that the pigs fed low-protein diets increased
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.