Effects of Flavonoids in <i>Fructus Aurantii Immaturus</i> on Carcass Traits, Meat Quality and Antioxidant Capacity in Finishing Pigs
This experiment aimed to explore the effects of flavonoids in <i>Fructus Aurantii Immaturus</i> (FFAI) on carcass traits, meat quality, and the antioxidant capacity of finishing pigs. The results indicated that the addition of an appropriate amount of FFAI into their diet could significa...
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MDPI AG
2024-11-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/13/11/1385 |
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| author | Zekun Yang Qiuping Guo Xiangfeng Kong Yixing Li Fengna Li |
| author_facet | Zekun Yang Qiuping Guo Xiangfeng Kong Yixing Li Fengna Li |
| author_sort | Zekun Yang |
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| description | This experiment aimed to explore the effects of flavonoids in <i>Fructus Aurantii Immaturus</i> (FFAI) on carcass traits, meat quality, and the antioxidant capacity of finishing pigs. The results indicated that the addition of an appropriate amount of FFAI into their diet could significantly reduce the backfat thickness and perirenal fat percentage of finishing pigs, as well as the drip loss, water-holding capacity, shear force, and the levels of lactate, glucose-6-phosphate, glucose, ATP, phosphofructokinase, and pyruvate in the longissimus dorsi (LD) muscle. It also elevated the levels of flavor amino acids such as glutamate, serine, and threonine, and enriched the composition of flavor substances, including benzene and octanal, which significantly contributed to the enhancement of pork flavor. Furthermore, it enhanced the expression levels of <i>MyHC I</i> and <i>MyHC IIa</i>. In summary, the appropriate addition of FFAI to the diet could improve the carcass traits, meat quality, and antioxidant capacity of finishing pigs. The optimal level of FFAI supplementation is 0.12%. |
| format | Article |
| id | doaj-art-acd325c785ce4416b33f6fb56900938d |
| institution | OA Journals |
| issn | 2076-3921 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj-art-acd325c785ce4416b33f6fb56900938d2025-08-20T02:08:01ZengMDPI AGAntioxidants2076-39212024-11-011311138510.3390/antiox13111385Effects of Flavonoids in <i>Fructus Aurantii Immaturus</i> on Carcass Traits, Meat Quality and Antioxidant Capacity in Finishing PigsZekun Yang0Qiuping Guo1Xiangfeng Kong2Yixing Li3Fengna Li4Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, College of Animal Science and Technology, Guangxi University, Nanning 530004, ChinaKey Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, ChinaKey Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, ChinaGuangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, College of Animal Science and Technology, Guangxi University, Nanning 530004, ChinaKey Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, ChinaThis experiment aimed to explore the effects of flavonoids in <i>Fructus Aurantii Immaturus</i> (FFAI) on carcass traits, meat quality, and the antioxidant capacity of finishing pigs. The results indicated that the addition of an appropriate amount of FFAI into their diet could significantly reduce the backfat thickness and perirenal fat percentage of finishing pigs, as well as the drip loss, water-holding capacity, shear force, and the levels of lactate, glucose-6-phosphate, glucose, ATP, phosphofructokinase, and pyruvate in the longissimus dorsi (LD) muscle. It also elevated the levels of flavor amino acids such as glutamate, serine, and threonine, and enriched the composition of flavor substances, including benzene and octanal, which significantly contributed to the enhancement of pork flavor. Furthermore, it enhanced the expression levels of <i>MyHC I</i> and <i>MyHC IIa</i>. In summary, the appropriate addition of FFAI to the diet could improve the carcass traits, meat quality, and antioxidant capacity of finishing pigs. The optimal level of FFAI supplementation is 0.12%.https://www.mdpi.com/2076-3921/13/11/1385carcass traitsmeat qualityantioxidant capacityFFAIfinishing pig |
| spellingShingle | Zekun Yang Qiuping Guo Xiangfeng Kong Yixing Li Fengna Li Effects of Flavonoids in <i>Fructus Aurantii Immaturus</i> on Carcass Traits, Meat Quality and Antioxidant Capacity in Finishing Pigs Antioxidants carcass traits meat quality antioxidant capacity FFAI finishing pig |
| title | Effects of Flavonoids in <i>Fructus Aurantii Immaturus</i> on Carcass Traits, Meat Quality and Antioxidant Capacity in Finishing Pigs |
| title_full | Effects of Flavonoids in <i>Fructus Aurantii Immaturus</i> on Carcass Traits, Meat Quality and Antioxidant Capacity in Finishing Pigs |
| title_fullStr | Effects of Flavonoids in <i>Fructus Aurantii Immaturus</i> on Carcass Traits, Meat Quality and Antioxidant Capacity in Finishing Pigs |
| title_full_unstemmed | Effects of Flavonoids in <i>Fructus Aurantii Immaturus</i> on Carcass Traits, Meat Quality and Antioxidant Capacity in Finishing Pigs |
| title_short | Effects of Flavonoids in <i>Fructus Aurantii Immaturus</i> on Carcass Traits, Meat Quality and Antioxidant Capacity in Finishing Pigs |
| title_sort | effects of flavonoids in i fructus aurantii immaturus i on carcass traits meat quality and antioxidant capacity in finishing pigs |
| topic | carcass traits meat quality antioxidant capacity FFAI finishing pig |
| url | https://www.mdpi.com/2076-3921/13/11/1385 |
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