Evaluation of the Effects of Acorns on the Meat Quality and Transcriptome Profile of Finishing Yuxi Pigs.

ABSTRACT: In this study, we explored the effects of dietary acorn on the meat quality and transcriptome profile of finishing Yuxi pigs. A total of 90 pigs (99.60 ± 1.63 kg) were randomly assigned to three groups: the control group fed a commercial diet (CN), and two treatment groups fed 100 (AC1) and 300 (AC2) g/kg of acorns, respectively. Each group contained five replicates with six pigs per replicate. After a 120-day treatment period, the AC2 group showed significantly higher pH_24h, a*, intramuscular fat, and umami amino acid and significantly lower L*, cooking loss, and shear force than the CN group (p < 0.05). Further, the AC2 group showed significantly increased glycogen, ATP, and ADP, creatine kinase activity, and myofiber density and significantly decreased gl

SUBMITTER: Zhang J 

PROVIDER: S-EPMC11898127 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature