ArticleFoods (Basel, Switzerland)2022
Effects of Dietary L-malic Acid Supplementation on Meat Quality, Antioxidant Capacity and Muscle Fiber Characteristics of Finishing Pigs.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 34 citations in OpenAlex.
- Dietary L-Malic Acid Enhances Growth Performance and Oxidative Myofiber Composition in Nursery Piglets.Molecules (Basel, Switzerland) · 2026Article
- Low net energy diet compromises pork tenderness by promoting larger muscle fibers and diminishing intramuscular fat through fiber type reprogramming.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2026Article
- Effect of the Interaction Between Dietary Fiber Structure and Apparent Viscosity on the Production Performance of Growing Pigs.Animals : an open access journal from MDPI · 2025Article
- Research advances in intramuscular fat deposition and chicken meat quality: genetics and nutrition.Journal of animal science and biotechnology · 2025Review
- Inonotus obliquus fermentation product improves growth performance and meat quality probably through intestine and antioxidant capacity enhanced by gut microbes and metabolites regulation in rabbits.Animal microbiome · 2025Article
- Malic enzyme 3 mediated the effects of malic acid on intestinal redox status and feed efficiency in broilers.Journal of animal science and biotechnology · 2025Article
- Effects of Dietary Iron Levels on the Production Performance, Nutrient Digestibility, Blood Biochemistry, and Meat and Fur Quality of Growing Rex Rabbits.Animals : an open access journal from MDPI · 2025Article
- Effects of Dietary Supplementation with Cocrystals of Thymol and Carvacrol on Quality, Nutrient Composition, and Oxidative Stability of Broiler Meat.Foods (Basel, Switzerland) · 2024Article
- Revisiting the Injury Mechanism of Goat Sperm Caused by the Cryopreservation Process from a Perspective of Sperm Metabolite Profiles.International journal of molecular sciences · 2024Article
- Lysine 2-hydroxyisobutyrylation levels determined adipogenesis and fat accumulation in adipose tissue in pigs.Journal of animal science and biotechnology · 2024Article
- Broiler Spaghetti Meat Abnormalities: Muscle Characteristics and Metabolomic Profiles.Animals : an open access journal from MDPI · 2024Article
- Maternal Malic Acid May Ameliorate Oxidative Stress and Inflammation in Sows through Modulating Gut Microbiota and Host Metabolic Profiles during Late Pregnancy.Antioxidants (Basel, Switzerland) · 2024Article
- miR-129 Regulates Yak Intramuscular Preadipocyte Proliferation and Differentiation through the PI3K/AKT Pathway.International journal of molecular sciences · 2024Article
- Nutritional regulation of skeletal muscle energy metabolism, lipid accumulation and meat quality in pigs.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2023Review
- The Implications in Meat Quality and Nutrition by Comparing the Metabolites of Pectoral Muscle between Adult Indigenous Chickens and Commercial Laying Hens.Metabolites · 2023Article
- Bio-Fermented Malic Acid Facilitates the Production of High-Quality Chicken via Enhancing Muscle Antioxidant Capacity of Broilers.Antioxidants (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
L-malic acid is a vital intermediate in the citric acid cycle and has been reported to improve the antioxidant capacity and aerobic oxidation of weaned piglets; however, its application in finishing pigs is limited at present. This study explored the effects of dietary L-malic acid supplementation on the carcass traits and meat quality of finishing pigs. In a 45-day experiment, 192 Duroc × Landrace × Yorkshire pigs (75.01 ± 0.51 kg) were divided into four treatments, i.e., a basal diet supplemented with 0, 0.5%, 1%, and 2% L-malic acid complex. The results showed that L-malic acid supplementation had no effects on the growth performance of finishing pigs. Importantly, L-malic acid significantly increased redness (a*) value at 24-h postmortem (quadratic, p < 0.05) and tended to increase the proportion of oxymyoglobin (OMb) (quadratic, p = 0.10), as well as the total antioxidant capacity (T-AOC) activity (quadratic, p = 0.08) in the longissimus dorsi (LD) muscle. Further, dietary supplementation of 1% L-malic acid markedly increased the protein expression level of slow skeletal myosin heavy chain (MyHC) in the LD muscle (p < 0.05). Moreover, 0.5% and 2% L-malic acid supplementation significantly increased carcass length and loin eye area (p < 0.05). In conclusion, dietary L-malic acid could effectively improve the meat color and carcass traits of finishing pigs.
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