文献类型： 外文期刊

作者： Qiu, Yueqin ¹ ; Li, Kebiao ¹ ; Zhao, Xichen ⁶ ; Liu, Shilong ¹ ; Wang, Li ¹ ; Yang, Xuefen ¹ ; Jiang, Zongyong ¹ ;

作者机构： 1.Guangdong Acad Agr Sci, Inst Anim Sci, Guangzhou 510640, Peoples R China

2.State Key Lab Livestock & Poultry Breeding, Guangzhou 510640, Peoples R China

3.Minist Agr & Rural Affairs, Key Lab Anim Nutr & Feed Sci South China, Guangzhou 510640, Peoples R China

4.Guangdong Prov Key Lab Anim Breeding & Nutr, Guangzhou 510640, Peoples R China

5.Guangdong Lab Lingnan Modern Agr, Maoming Branch, Guangzhou 510640, Peoples R China

6.South China Agr Univ, Coll Anim Sci, Guangzhou 510642, Peoples R China

关键词： fermented diet; meat quality; mTOR; proteomic analysis; muscle growth; finishing pigs

期刊名称：ANIMALS （ 影响因子：2.752； 五年影响因子：2.942 ）

ISSN： 2076-2615

年卷期： 2020 年 10 卷 9 期

页码：

收录情况： SCI

摘要： Simple Summary Little is known about the effect of fermented feed on lean mass production of finishing pigs and the underlying mechanism. This study aimed to investigate the effect of fermented diet on growth performance, carcass traits, meat quality and growth of longissimus thoracis (LT) of finishing pigs. Our results found that fermented diet significantly increased loin eye area and lean mass percentage, decreased backfat thickness and improved meat quality of LT by decreasing shear force and drip loss at 48 h post slaughter and improving meat sensory characteristics compared with control diet. Fermented diet also increased the abundance of insulin, insulin receptor, myoblast determination protein (MyoD) and myosin heavy chain-I (MyHC-I) transcripts, and the phosphorylation levels of protein kinase B (AKT), mammalian target of rapamycin (mTORC1), initiation factor 4E-binding protein 1 (4EBP1) and S6 kinase 1 (S6K1) in LT, while decreasing the expression of muscle atrophy F-box (MAFbx) and forkhead Box O1 (Foxo1) mRNA transcripts. Our results indicated that fermented diet improved meat quality and enhanced LT growth of finishing pigs by increasing insulin/AKT/mTORC1 protein synthesis cascade and activating Foxo1/MAFbx pathway, along with the regulation of ribosomal protein and proteins involved in muscle contraction and muscle hypertrophy. This study investigated the effect of fermented diet on growth performance, carcass traits, meat quality and growth of longissimus thoracis (LT) of finishing pigs. A total of 48 finishing pigs [Duroc x (Landrace x Large White), male, 126 +/- 5-d-old] weighing 98.76 +/- 1.27 kg were randomly assigned to two treatments (eight pens per treatment and three pigs per pen) for a 28-d feeding trial, including control diet and fermented diet. Fermented diet significantly increased the loin eye area and lean mass percentage, decreased backfat thickness and improved meat quality of LT by decreasing the shear force and drip loss at 48 h post slaughter and improving meat sensory characteristics compared with control diet. A fermented diet also significantly increased the abundance of insulin, insulin receptor (IR), myoblast determination protein (MyoD) and myosin heavy chain-I (MyHC-I) transcripts, and the phosphorylation levels of AKT, mTORC1, 4EBP1 and S6K1 in LT, while decreasing the expression of muscle atrophy F-box (MAFbx) and forkhead Box O1 (Foxo1) mRNA transcripts. Moreover, proteomic analysis revealed that differentially expressed proteins predominantly involved in protein synthesis and muscle development were modulated by fermented diet. Our results indicated that a fermented diet improved meat quality and enhanced LT growth of finishing pigs by increasing insulin/AKT/mTORC1 protein synthesis cascade and activating the Foxo1/MAFbx pathway, along with the regulation of ribosomal protein and proteins involved in muscle contraction and muscle hypertrophy.