ArticleFoods (Basel, Switzerland)2025
Low-Protein Diet Supplemented with Amino Acids Can Regulate the Growth Performance, Meat Quality, and Flavor of the Bamei Pigs.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Analysis of the Genetic Diversity and Genetic Structure of Bamei Pig Population Based on Single-Nucleotide Polymorphism Chip.Animals : an open access journal from MDPI · 2026Article
- Effects of different thermal processing methods on the flavor and precursor substances of theFood chemistry: X · 2026Article
- Dietary Lysine Supplementation Above Requirement Improves Carcass Traits and Enhances Pork Flavor Profiles in Finishing Pigs Under Commercial Conditions.Foods (Basel, Switzerland) · 2025Article
- Modulation of nutritional composition and aroma volatiles in cultivated pork fat by culture media supplementation.Frontiers in nutrition · 2025Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
This study evaluated the impact of reduced crude protein (CP) diets supplemented with four essential amino acids (EAAs) on production efficiency and meat quality characteristics in Bamei pigs. Thirty-six castrated Bamei pigs (half male and half female, 100 days old, with an average body weight of 50.65 kg) were randomly assigned to three different dietary CP levels: control group (16.0% CP), group I (14.0% CP + EAA), and group II (12.0% CP + EAA). In both experiments, the group I and group II diets were supplemented with crystalline AA to achieve equal contents of standardized ileal digestible (SID) lysine, methionine, threonine, and tryptophan. After a 70-day feeding trial, the results showed that (1) low-protein diets of different levels supplemented with four EAAs had no significant effect on the growth performance of Bamei pigs (
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