ArticleAnimal nutrition (Zhongguo xu mu shou yi xue hui)2025
Effects of dietary valine/isoleucine ratio and slaughter weight on the composition of pork flavor precursors.
Article in Animal nutrition (Zhongguo xu mu shou yi xue hui), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study aimed to investigate the effects of dietary valine/isoleucine (V/I) ratio and slaughter weight on the profile of pork flavor precursors. Metabolomics and volatilomic profiling were performed on meat harvested from a 2 × 2 factorial feeding study. Thirty-six Duroc × Landrace × Yorkshire castrated male pigs with around 75 kg body weight (BW) were randomly allocated to two dietary treatments, involving V/I (1.23 and 2.60 at 75 to 100 kg BW, 1.24 and 2.39 at 100 to 135 kg BW for the normal dietary valine/isoleucine ratio defined N [V/I] and high dietary valine/isoleucine ratio defined H [V/I], respectively) and two slaughter weights (lower weight [LW] 100 kg and higher weight [HW] 130 kg). Each group consisted of six replicates of three pigs per replicate. The trial lasted for 63 d. Dietary V/I significantly affected several metabolic pathways in muscle, including alanine, aspartate and glutamate metabolism, fructose and mannose metabolism, and amino sugar and nucleotide sugar metabolism. On the other hand, contents of acylcarnitine (ACar;
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