Dietary beta-hydroxy-beta-methyl butyrate supplementation improves meat quality of Bama Xiang mini-pigs through manipulation of muscle fiber characteristics. (January 2022)

• Record Type: Journal Article
• Authors: Zheng, Changbing; Zhang, Shiyu; Duan, Yehui; Li, Fengna; Song, Bo; Guo, Qiuping; Zheng, Jie; Zhang, Lingyu; Lian, Guoqi; Duan, Geyan
• Is Part Of: Journal of functional foods. Volume 88(2022)
• Publication Date: 2022-01
• Subjects: Beta-hydroxy-beta-methyl butyrate -- Meat quality -- Muscle fiber characteristics -- Bama Xiang mini-pig; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2021.104885
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Highlights: HMB supplementation (0.13%) decreases subcutaneous fat accumulation. HMB supplementation (0.13%) improves meat quality of pigs. HMB supplementation promotes muscle fiber type switching from type II to type I. HMB's beneficial effects were associated with AMPKα-Sirt1 signaling. Abstract: To analyse the effects of dietary beta-hydroxy-beta-methyl butyrate (HMB) on meat quality, 32 Bama Xiang mini-pigs was selected and fed 1 of 4 diets for 60 days: HMB deficient group (0%, control), low, moderate, and high levels of HMB group (0.13%, 0.64%, 1.28%, respectively). We found quadratic effects for backfat thickness and lean percentage ( P < 0.05) as well as a* value in selected muscles (0.05 < P < 0.10), and the best effects were noted in the 0.13% HMB group. Moreover, dietary HMB quadratically increased the mRNA expression levels of MyHC I, AMPKα, and Sirt1 in selected muscles, the highest values were observed in the 0.13% HMB group. These results suggest that low HMB levels improved meat quality of Bama Xiang mini-pigs via the changed myofiber characteristics induced by AMPKα-Sirt1 axis.