Mechanism of continuous high temperature affecting growth performance, meat quality, and muscle biochemical properties of finishing pigs.

ABSTRACT:

Background

The mechanism of high ambient temperature affecting meat quality is not clear till now. This study investigated the effect of high ambient temperature on meat quality and nutrition metabolism in finishing pigs.

Methods

All pigs received the same corn-soybean meal diet. A total of 24 Landrace × Large White pigs (60 kg BW, all were female) were assigned to three groups: 22AL (fed ad libitum at 22 °C), 35AL (ad libitum fed at 35 °C), and 22PF (at 22 °C, but fed the amount consumed by pigs raised at 35 °C) and the experiment lasted for 30 days.

Results

Feed intake, weight gain, and intramuscular fat (IMF) content of pigs were reduced, both directly by high temperature and indirectly through reduced feed intake. Transcriptome analysis of longissimus dorsi (LM) s

SUBMITTER: Ma X 

PROVIDER: S-EPMC6657146 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature