Effect of amino acids and their derivatives on meat quality of finishing pigs

Xianyong Ma; Miao Yu; Zhichang Liu; Dun Deng; Yiyan Cui; Zhimei Tian; Gang Wang

doi:10.1007/s13197-019-04077-x

Effect of amino acids and their derivatives on meat quality of finishing pigs

J Food Sci Technol. 2020 Feb;57(2):404-412. doi: 10.1007/s13197-019-04077-x. Epub 2019 Sep 4.

Authors

Xianyong Ma^{1

2

3

4

5}, Miao Yu^{1

2

3

4

5}, Zhichang Liu^{1

2

3

4

5}, Dun Deng^{1

2

3

4

5}, Yiyan Cui^{1

2

3

4

5}, Zhimei Tian^{1

2

3

4

5}, Gang Wang^{1

2

3

4

5}

Affiliations

¹ 1Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China.
² 2The Key Laboratory of Animal Nutrition and Feed Science, South China, Ministry of Agriculture, Guangzhou, China.
³ State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China.
⁴ Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China.
⁵ Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640 China.

Abstract

Amino acids provide key nutritional value, and significantly contribute to taste and flavor of meat. Here, we review the role of free amino acids in the muscle fibers in meat quality and sensory signals. We furthermore discuss how dietary supplementation of free amino acids and their derivatives (e.g. tryptophan, threonine, arginine, lysine, leucine, glutamate, threonine, sarcosine, betaines, and cysteamine) can influence these attributes. The available data shows that the quality of the meat is subject to the amino acids that are provided in the animal feed.

Keywords: Amino acid; Amino acid derivatives; Finishing pig; Flavor; Meat quality.

Publication types

Review