Effects of Ferulic Acid on Meat Quality, Carcass Traits, Muscle Fiber Types, and Muscle Development in Shaziling Pigs

The mechanisms by which ferulic acid (FA) improves meat quality and promotes muscle development in pigs remain unclear. This study evaluated the effects of dietary FA on meat quality and muscle development in Shaziling pigs. A total of 108 pigs (30 kg ± 0.71 kg) were selected and randomly assigned to three groups, with six replicates per group and six pigs per replicate. Pigs were fed a corn-soybean meal basal diet supplemented with 0 mg/kg, 250 mg/kg, or 500 mg/kg of FA for 120 days. Results showed that FA reduced fat percentage, increased lean meat percentage and loin-eye area, enhanced redness and pH, and elevated muscle crude protein content. It also increased muscle fiber diameter and improved antioxidant enzyme activities (p < 0.05). The FA increased the levels of capric acid and methionine in the muscle, while reducing the content of stearic acid (p < 0.05). Furthermore, analysis of muscle development-related genes showed that FA upregulated the expression of PI3K, AKT1, mTOR and downregulated the expression of FOXO1 and MSTN in the muscle (p < 0.05). Analysis of muscle fiber type and glucose metabolism-related genes revealed that FA upregulated the expression of PGC-1α, MYH IIa, MYH I, HK2, and PFK and downregulated the expression of PKM and MYH IIX in the muscle (p < 0.05). In conclusion, FA improves muscle development and meat quality in Shaziling pigs, possibly through modulation of genes associated with PI3K/AKT/mTOR signaling, enhancement of antioxidant capacity, and regulation of muscle fiber type and glucose metabolism.