Effects of Moderately Reduced Dietary Net Energy on Growth Performance, Meat Quality and Intestinal Barrier Function...

Area of Science:

• Animal Nutrition
• Swine Physiology
• Meat Science

Background:

• Dietary net energy (NE) is a critical factor influencing pig growth, meat quality, and overall health.
• Optimizing NE levels is essential for sustainable and efficient pork production.

Purpose of the Study:

• To evaluate the effects of varying dietary NE levels on growth performance, meat quality, and intestinal health in Tunchang Black pigs.
• To determine the optimal NE level for enhancing production traits and health indicators.

Main Methods:

• Forty-eight Tunchang Black pigs were assigned to four dietary NE groups (10.65, 10.15, 9.65, and 9.15 MJ/kg) for 42 days.
• Growth performance, carcass weight, meat quality parameters, intestinal health markers (occludin expression), and antioxidant status (GSH, SOD, MDA) were assessed.

Main Results:

• Pigs fed 9.15 MJ/kg NE showed reduced average daily gain and carcass weight compared to 10.65 MJ/kg.
• The 9.65 MJ/kg NE group exhibited improved meat quality, including lower saturated fatty acids and higher selenium.
• Dietary NE at 9.65 MJ/kg enhanced antioxidant capacity and intestinal barrier function (ileal occludin).

Conclusions:

• Reducing dietary NE from 10.15 to 9.65 MJ/kg in Tunchang Black pigs does not impede growth performance.
• This NE level significantly improves meat quality, antioxidant status, and intestinal barrier function.
• Optimizing dietary NE offers a viable strategy for enhancing swine health and meat characteristics.