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Reduced protein diets increase intramuscular fat of psoas major, a red muscle, in lean and fatty pig genotypes

Published online by Cambridge University Press:  02 May 2017

M. S. Madeira ,
P. A. Lopes ,
P. Costa ,
D. Coelho ,
C. M. Alfaia  and
J. A. M. Prates
M. S. Madeira
Affiliation:
CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
P. A. Lopes
Affiliation:
CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
P. Costa
Affiliation:
CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
D. Coelho
Affiliation:
CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
C. M. Alfaia
Affiliation:
CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
J. A. M. Prates*
Affiliation:
CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
*
†E-mail: japrates@fmv.ulisboa.pt
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Abstract

The present study aims to assess the effects of pig’s genotype (lean v. fatty) and dietary protein level (control v. reduced) on intramuscular fat (IMF) content, fatty acid composition and fibre profile of psoas major, a representative red muscle in pig’s carcass scarcely studied relative to white longissimus lumborum. The experiment was conducted on 40 intact male pigs (20 Alentejana purebred and 20 Large White×Landrace×Pietrain crossbred) from 60 to 93 kg of live weight. Pigs were divided and allocated to four dietary groups: control protein diet equilibrated for lysine (17.5% of CP and 0.7% of lysine) and reduced protein diet (RPD) not equilibrated for lysine (13.1% of crude protein and 0.4% of lysine) within a 2×2 factorial arrangement (two genotypes and two diets). Alentejana purebred had higher IMF content (15.7%) and monounsaturated fatty acids (MUFA) (8.9%), whereas crossbred pigs had higher PM weight (46.3%) and polyunsaturated fatty acids (PUFA) (20.1%). The genotype also affected colour with higher lightness (15.1%) and yellowness (33.8%) and lower redness (9.9%) scores in crossbred pigs. In line with this, fatty pigs displayed more oxidative fibres (29.5%), whilst lean pigs had more glycolytic (54.4%). Relative to fatty acids, RPD increased MUFA (5.2%) and SFA (3.2%) but decreased PUFA (14.8%). Ultimately, RPD increased IMF content (15.7%) in the red muscle under study, with no impact on glycolytic to oxidative fibre type transformation.

Keywords

reduced protein dietsintramuscular fatfatty acid compositionfibre profilepsoas major
Type
Research Article
Information
animal , Volume 11 , Issue 11 , November 2017 , pp. 2094 - 2102
Copyright
© The Animal Consortium 2017 

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