273 The effect of fermented feed on meat quality lipid antioxidant ability lipid and protein metabolism in longissimus dorsi muscle of finishing pigs

摘要

The objective of this research was to investigate the effects of fermented feed on meat quality, lipid antioxidant ability, lipid and protein metabolism in longissimus dorsi muscle of finishing pigs. Boars [Duroc × (Landrace × Large white)] weighed (90 ± 2.3) kg were raised through (130 ± 4.5) kg by a basal diet pretreated with or without solid-state fermentation. In comparison to the control group, fermented feed did not affect the growth performance and lipid antioxidant ability, while it increased lean mass (P < 0.05), tended to increase lion area, and reduced the last rib fat depth (P < 0.05). Additionally, fermented feed improved the meat quality of longissimus dorsi muscle by decreasing shear force (P < 0.01) and drip loss at 48 h post slaughter (P < 0.05) and increasing the scores of sensory parameters including tenderness(P < 0.05), fragrance (P < 0.05) and broth freshness (P < 0.05), and enhancing intramuscular fat (IMF) content by 23.2%. Fermented feed significantly up-regulated the abundance of lipogenic-related genes FASN, PPARγ, DGAT2 and HNF-4α mRNA (P < 0.05), while decreased lipolytic-related gene IL-15 in longissimus dorsi muscle (P < 0.05). Furthermore, we observed that fermented feed effectively increased mRNA expression of MyoD (P < 0.05), decreased MAFbx (P < 0.01) in longissimus dorsi muscle. Besides, protein levels of phosphorylated AKT, mTOR, S6K1, and 4EBP1 in longissimus dorsi muscle were effectively increased by fermented feed. In conclusion, these findings suggested that fermented feed improved the meat quality including both eating quality and technical characteristics, enhanced muscle protein synthesis and IMF deposition in longissimus dorsi muscle of finishing pigs, the underlying mechanism may be partly due to fermented feed effectively modulated the key regulators related to lipid and protein metabolism in the longissimus dorsi muscle. These findings may provide a new insight into the application of fermented feed as a nutrition strategy for finishing pigs.