Effects of phenylalanine supplementation on meat fatty acid composition, gut microbiota, and pork volatile organic compound profile in finishing pigs.

Mingyang Tan, Zhenglei Shen, Enfa Yan, Boyang Wan, Linjuan He, Qiuyu Zeng, Jingdong Yin

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Article in Journal of animal science and biotechnology, 2026. 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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7 authors.

Mingyang Tan *State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, China.

Zhenglei Shen *State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, China.

Enfa YanState Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, China.

Boyang WanState Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, China.

Linjuan HeState Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, China.

Qiuyu ZengState Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, China.

Jingdong YinState Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing, 100193, China. yinjd@cau.edu.cn.

Funding

National Key Research and Development Program of China 2023YFD1301301

6 · The paper itself

Abstract

backgroundPork quality is a crucial factor influencing consumer purchasing decisions. Previous research has indicated that dietary amino acids such as lysine, arginine, and tryptophan can significantly affect meat quality in finishing pigs. However, the role of phenylalanine, an essential amino acid, in influencing meat quality has not been fully clarified.

resultsIn this study, we investigated the effects of increasing dietary phenylalanine/lysine (P/L) ratios on meat quality using castrated finishing barrows. The results showed that dietary P/L ratios of 0.75, 0.90 and 1.05 did not affect carcass traits compared with the control ratio of 0.60 (P > 0.05). Pigs fed a diet with a P/L ratio of 0.75 exhibited a significant increase in meat a

conclusionsThis study demonstrated that dietary P/L ratios affected gut microbiota composition in castrated finishing barrows, as well as meat color, fatty acid composition, and free amino acid profiles of pork. Moreover, fatty acids (specifically C8:0, C10:0, and C24:1) correlated with gut microbiota and were associated with differences in the VOC profile between the 0.75 and 0.60 P/L ratio groups.

Indexed as

Gut microbiotaMeat qualityPhenylalaninePigsVolatile organic compounds

Identifiers

PMID42728633

DOI10.1186/s40104-026-01496-7

PMCPMC13570519

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