Nutritional Modulation of Pork Quality: Sid Lysine Levels Alter Carcass Characteristics, Meat Quality, and Flavor-Associated Metabolites in Growing-Finishing Pigs

作     者：Pan, Junyi Han, Saipeng Wu, Qingyao Chen, Jiashun Huang, Ruilin Guo, Qiuping 

作者机构：Hunan Provincial Key Laboratory for the Products Quality Regulation of Livestock and Poultry College of Animal Science and Technology Hunan Agricultural University Hunan Changsha410128 China Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Processes National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production Institute of Subtropical Agriculture Chinese Academy of Sciences Changsha410125 China 

出 版 物：《SSRN》 

年 卷 期：2025年

核心收录：

主　　题：Polyunsaturated fatty acids 

摘      要：This study investigated the effects of dietary standard ileal digestible lysine (SID-Lys) levels on carcass characteristics, meat quality, and flavor-related metabolites in growing-finishing pigs. The data showed that, optimal SID Lys level has a significant improvement effect on L*45min, pH45min, n-3 polyunsaturated fatty acids, and bitter amino acids in the longissimus dorsi muscle. In addition, it also has a significant improvement effect on sweet amino acids, inosinic acid, and equivalent fresh taste concentration in soleus muscle. In addition, this level is also conducive to the enrichment of specific volatile compounds. According to various indexes, better meat quality and muscle flavor can be achieved by adjusting SID Lys content according to growth stage: 0.871% for 33-45 kg, 0.773% for 45-65 kg, 0.680% for 65-85 kg, 0.609% for 85-105 kg, and 0.543% for 105-125 kg. © 2025, The Authors. All rights reserved.