PSIX-22 Effects of betaine supplementation on growth performance, muscle amino acid contents, meat quality and antioxidant capacity in finishing pigs

Abstract

Abstract The aim of this study was to investigate the effects of betaine supplementation on growth performance, muscle amino acid contents, meat quality and antioxidant capacity in finishing pigs. A total of 144 crossbred barrows (Duroc×Landrace×Yorkshire) weighing about 69 kg were divided into three groups with six replicates of eight pigs each for a 60-day feeding trial. Pigs were fed a maize-soybean meal basal diet supplemented with 0 (control), 1 or 1.5 g/kg betaine, respectively. Data were analyzed by one-way ANOVA using SPSS software, and the differences among treatments were examined by Tukey’s test, which were considered to be significant at P < 0.05. The results showed that the feed conversion ratio tended to be improved (P = 0.081) by betaine supplementation. Compared with the control, 1.5 g/kg betaine supplementation significantly increased (P < 0.05) the contents of methionine, glutamate and total non-essential amino acid in thigh muscle, but the amino acid contents in loin muscle were not affected by betaine supplementation. The 24-h and 48-h drip loss of thigh muscle and the content of malondialdehyde in loin muscle were decreased (P < 0.05) by 1 g/kg betaine inclusion, and the 24-h redness values of loin and thigh muscles were increased (P < 0.05) by 1.5 g/kg betaine inclusion. Moreover, both levels of betaine significantly increased (P < 0.05) 24-h pH value and the activity of total superoxide dismutase of loin and thigh muscles. Overall, this study indicated that 1.5 g/kg betaine supplementation could increase the contents of methionine, glutamate and total non-essential amino acid in thigh muscle rather than loin muscle, and betaine supplementation was beneficial to improve meat quality and antioxidant capacity in finishing pigs. 1SEM, total standard error of means (n = 6)