Enhancement of intramuscular fat content in longissimus dorsi muscle of finishing pigs fed a low lysine diet including bread crumbs
2007
Ieiri, S.(Kumamoto-ken. Agricultural Research Center, Koshi (Japan)) | Sakimura, T. | Isibasi, M. | Katsumata, M. | Kaji, Y.
Food co-products are currently recognized as important feed resources and thus a number of laboratories are focusing on research to improve quality of pork with appropriate utilization of food co-products. Although it is already well recognized that feeding breadcrumbs, a major food co-product, to finishing pigs enhances intramuscular fat (IMF) content in longissimus dorsi (l. dorsi) muscle, the underlying mechanisms is still unknown. As breadcrumbs mainly consist of wheat flour, their amino acid profile should be similar to that of wheat grain. Thus, diet for pigs including breadcrumbs may not meet requirement of certain essential amino acids. We hypothesize that the reason of enhancement in IMF content in l. dorsi muscle due to breadcrumbs feeding is attributed to shortage of certain amino acids in the diets including breadcrumbs. From this background, we decided to conduct an investigation to elucidate whether amino acid profile of a diet including breadcrumbs plays a role in regulating IMF content in l. dorsi muscle in finishing pigs.
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