Article pubs.acs.org/JAFC
Cite This: J. Agric. Food Chem. XXXX, XXX, XXX−XXX
Dietary Supplementation with Pioglitazone Hydrochloride and Chromium Methionine Improves Growth Performance, Meat Quality, and Antioxidant Ability in Finishing Pigs Cheng-long Jin,† Qiang Wang,† Zong-ming Zhang,† Yin-long Xu,‡ Hui-chao Yan,† Hai-chang Li,§ Chun-qi Gao,*,† and Xiu-qi Wang*,† †
College of Animal Science, South China Agricultural University/Guangdong Provincial Key Laboratory of Animal Nutrition Control/National Engineering Research Center for Breeding Swine Industry, Guangzhou, Guangdong 510642, People’s Republic of China ‡ Guangzhou United Bio-Technology Feed Company, Limited, Guangzhou, Guangdong 510545, People’s Republic of China § Department of Surgery, Davis Heart and Lung Research Institute, The Ohio State University, Columbus, Ohio 43210, United States S Supporting Information *
ABSTRACT: This work was designed to investigate the synergistic effects of pioglitazone hydrochloride (PGZ) and chromium methionine (CrMet) on meat quality, muscle fatty acid profile, and antioxidant ability of pigs. Pigs in four groups were fed a basic diet or basic diet supplemented with 15 mg/kg of PGZ, 200 μg/kg of CrMet, or 15 mg/kg of PGZ + 200 μg/kg of CrMet. In comparison to the control group, the average daily feed intake, feed/gain ratio, and serum high-density lipoprotein level decreased in the PGZ + CrMet group. Dietary PGZ + CrMet supplementation increased carcass dressing percentage, intramuscular fat, and marbling score. The percentages of C18:1ω-9c, C18:2ω-6c, C18:3ω-3, and polyunsaturated fatty acid (PUFA) in the longissimus thoracis muscle were increased in the PGZ + CrMet group. Greater superoxide dismutase and glutathione peroxidase activities were observed in the PGZ + CrMet group compared to the control group. Collectively, these findings suggested that feed with PGZ and CrMet improved the growth performance and meat quality, especially for PUFA proportions and antioxidant ability. KEYWORDS: pioglitazone hydrochloride, chromium methionine, fatty acid, antioxidant ability, finishing pigs
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lipid metabolism and fat deposition in ruminant muscle.23,24 Consequently, adipogenesis and lipolysis might be regulated in a tissue-specific manner by dietary PGZ. The protection of increased IMF without lipid oxidation is also important.25 Among various antioxidants, chromium (Cr) is an essential micronutrient and promotes oxidation resistance.26−28 Diets supplemented with chromium methionine (CrMet) improve meat quality by increasing polyunsaturated fatty acid (PUFA) proportions,29 marbling score,30 shear force,31 and antioxidant ability in meat animals.32 In addition, CrMet supplementation with other additives might have a synergistic effect on meat quality.33 Therefore, the objective of the present work was to further investigate the effects of dietary supplementation with PGZ and CrMet on the growth performance, slaughter performance, meat quality (especially IMF concentration and fatty acid profile), and muscle lipid oxidation of finishing pigs.
INTRODUCTION As an important source of fat for humans, pork is the most consumed meat product in the world. Intramuscular fat (IMF) contributes to various aspects of pork meat quality, and fatty acids within the muscle affect the nutritional value and eating qualities, such as flavor and tenderness.1,2 Therefore, to provide superior meat for humans, the pig industry should follow effective approaches that maintain appropriate IMF and fatty acid contents in pork. Previous studies have suggested that animal breed,3,4 slaughter age,5,6 nutrition levels,7,8 and multiple factors influence the IMF content.9,10 In production, however, nutritional manipulation is one of the most practicable ways to improve the IMF content.9,11 Higher energy or fat levels,12,13 lower lysine levels,14 conjugated linoleic acid (CLA),15 and zinc supplementation16 enhance the IMF content and improve the meat quality. Additionally, previous studies have suggested that IMF content increases are mediated by higher peroxisome proliferator-activated receptor γ (PPARγ) expression.17,18 Therefore, the activator of PPARγ should be given more attention. Interestingly, recent studies have shown that pioglitazone, as a new type of insulin sensitizer, enhances insulin sensitization with higher PPARγ abundance and increases fat accumulation.19,20 Thus, pioglitazone may be a modifier to increase intramuscular adipose deposition in meat animals.21,22 It has been reported that pioglitazone hydrochloride (PGZ) has the potential to improve © XXXX American Chemical Society
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MATERIALS AND METHODS
Materials. PGZ (purity of ≥99%) was purchased from Chendu Yu Yang High Technology Development Co., Ltd. (Chendu, China). Received: March 7, 2018 Revised: April 11, 2018 Accepted: April 13, 2018
A
DOI: 10.1021/acs.jafc.8b01176 J. Agric. Food Chem. XXXX, XXX, XXX−XXX
Article
Journal of Agricultural and Food Chemistry CrMet (purity of ≥91%) was purchased from Harbin De Bang Ding Li Biotechnology Co., Ltd. (Harbin, China). Experimental Design and Diets. A total of 160 duroc × landrace × large white finishing pigs (75.49 ± 0.04 kg, 50% males and 50% females) were randomly divided into four groups with five replicates per group and eight pigs per replicate. Pigs in the control group were fed a basic diet (Table 1), and those in experimental groups were fed the basic diet
(insert of 1 cm). Shear force was measured by a tenderness tester (CLM3B, Tenovo, Beijing, China) after the muscle samples were cooked in a water bath at 70 °C for a period of 30 min. The marbling score was evaluated by the National Pork Producers Council. The IMF was determined using Soxhlet petroleum ether extraction, and the results were expressed as a percentage of raw meat weight.22 Serum Biochemical Indices. Blood (approximately 10 mL) was obtained from the precaval vein after the finishing pigs were fasting for 16 h. After centrifugation at 3000 revolutions/min for 10 min, the serum was collected and stored at −20 °C. The concentrations of glucose (GLU), triglyceride (TG), total protein (TP), serum urea nitrogen (SUN), high-density lipoprotein (HDL), and low-density lipoprotein (LDL) were measured at the Third Affiliated Hospital, Sun Yat-Sen University (Guangzhou, China).22 Antioxidant Ability of the Longissimus Thoracis (LT) Muscle. The total antioxidant capacity (T-AOC), malonaldehyde (MDA), catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px) of the LT muscle were determined using specific kits (Nanjing Jianchen Biological Product Co., Ltd., Nanjing, China). Fatty Acid Composition. The method used to analyze the composition and content of fatty acids in the LT muscle has been previously described.10 First, the muscle samples were freeze-dried, and total lipids were extracted into fatty acid methyl esters (FAMEs) by a boron trifluoride, hexane, and methanol (35:20:45, v/v/v) mixture. Second, gas chromatography (GC, model 7890A, Agilent Technologies, Palo Alto, CA, U.S.A.) equipped with a 60 m × 0.25 mm capillary column and 0.25 mm film thickness (DB-23, Agilent Technologies, Palo Alto, CA, U.S.A.) was used to determine the fatty acid composition. Finally, fatty acids were analyzed by GC ChemStation software (Agilent Technologies, Palo Alto, CA, U.S.A.). Statistical Analysis. All data were analyzed by one-way analysis of variance using SAS (version 9.2, SAS, https://www.sas.com) and the dietary treatment of each as fixed effects. The results were presented as the means ± standard error of the mean (SEM). To exclude the influence of contingencies, each sample was detected at least 3 times in each index, and the average was used for statistical analysis. Differences between groups were statistically significant if p < 0.05, and there was tendency toward statistical significance if p < 0.10.
Table 1. Ingredient Composition and Nutritional Levels of the Basic Diet (Air-Dried Basis) ingredient
content (%)
nutritional level
content (%)
corn barley soybean meal soybean oil limestone power dicalcium phosphate L-lysine sulfate (70%) sodium chloride choline chloride L-threonine (98%) DL-methionine (98%) L-tryptophan (98%) mildew preventive premixc total
58.53 20.00 15.90 1.68 0.88 0.63 0.29 0.25 0.08 0.08 0.04 0.004 0.04 1.60 100.00
DEa (MJ/kg) crude proteinb crude fiber calcium phosphorus sodium lysine threonine tryptophan methionine + cystine
9.97 14.63 2.50 0.60 0.40 0.10 0.73 0.70 0.19 0.62
a
DE = digestible energy. bCalculated values. cThe premix provided the following nutrients per kilogram of diet: 3520 IU of vitamin A, 380 IU of vitamin D3, 75 mg of vitamin E, 4.8 mg of vitamin B2, 12 mg of copper, 100 mg of iron, 20 mg of manganese, and 92 mg of zinc. supplemented with 15 mg/kg of PGZ, 200 μg/kg of CrMet, or 15 mg/kg of PGZ + 200 μg/kg of CrMet (PGZ + CrMet group). All pigs were allowed access to feed and water ad libitum in the pen, and each replicate was assigned to one pen (7 × 4 m) and housed in a room maintained at a temperature of 20−22 °C. After 28 days of the experiment and reaching market weight (112.86 ± 0.42 kg), two male pigs with an average body weight were selected from each replicate and then slaughtered. All procedures were approved by the Animal Care Committee of the South China Agricultural University (Guangzhou, China). All efforts were made to minimize the suffering of animals according to recommendations proposed by the European Commission. Growth Performance. The average daily feed intake (ADFI) was measured by recorded feed intake each day. The average daily gain (ADG) was measured by the weight on the day when the experiment started and finished. The feed/gain ratio (F/G) was calculated. Carcass and Meat Quality. Following the Chinese Agriculture Industry Standard NY-T825-2004, the carcass quality was evaluated by the live weight, carcass weight, dressing percentage, and backfat thickness, and the meat quality was analyzed following the Chinese Agriculture Industry Standard NY/T 2793-2015. Color coordinates (lightness, L*; redness, a*; and yellowness, b*) at 45 min and 24 h were measured using a colorimeter (CR410, Minolta, Japan) with 50 mm aperture and illuminant D65 daylight after 1 h of blooming. The power of hydrogen (pH) at 45 min and 24 h was measured using a pH meter (HI99161, Hanna, Italy) equipped with an insertion glass electrode
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RESULTS
Diets Supplemented with PGZ and CrMet Improve Growth Performance in Finishing Pigs. The growth performance of the finishing pigs is shown in Table 2. In comparison to the control group, the diet supplemented with PGZ + CrMet decreased (p < 0.05) the ADFI and F/G. In pigs fed the PGZ + CrMet diet, the F/G significantly decreased (p < 0.05) in comparison to the pigs fed the PGZ or CrMet diets. Effects of PGZ and CrMet Supplementation on Serum Biochemical Indices in Finishing Pigs. As shown in Table 3, the serum TP and TG levels were significantly increased (p < 0.05) in the PGZ group and the CrMet group, respectively, compared to the control group. Dietary PGZ + CrMet supplementation decreased (p < 0.05) the serum concentration of HDL. Moreover, a trend for the increased serum TG level was observed in pigs fed the PGZ + CrMet diet (p = 0.059) compared to the control group.
Table 2. Synergistic Effects of PGZ and CrMet on the Growth Performance in Finishing Pigsa item −1
−1
ADFI (g pig day ) ADG (g pig−1 day−1) F/G (g/g)
control
PGZ
CrMet
PGZ + CrMet
2780.1 ± 25.0 a 970.7 ± 19.7 2.87 ± 0.05 a
2795.6 ± 32.8 a 969.5 ± 19.7 2.89 ± 0.04 a
2702.7 ± 59.8 ab 934.8 ± 31.1 2.90 ± 0.03 a
2643.8 ± 23.4 b 961.1 ± 6.9 2.75 ± 0.01 b
a
Values without the same letters within the same line indicate a significant difference (p < 0.05). Abbreviations: PGZ, pioglitazone hydrochloride; CrMet, chromium methionine; ADFI, average daily feed intake; ADG, average daily gain; and F/G, feed/gain ratio. B
DOI: 10.1021/acs.jafc.8b01176 J. Agric. Food Chem. XXXX, XXX, XXX−XXX
Article
Journal of Agricultural and Food Chemistry Table 3. Synergistic Effects of PGZ and CrMet on Serum Biochemical Indices in Finishing Pigsa item
control
PGZ
CrMet
PGZ + CrMet
GLU (mmol/L) TP (g/L) TG (mmol/L) CHO (mmol/L) LDL (mmol/L) HDL (mmol/L) SUN (mmol/L)
3.97 ± 0.22 59.18 ± 0.41 b 0.28 ± 0.01 b 2.61 ± 0.10 0.98 ± 0.06 1.03 ± 0.03 a 3.91 ± 0.29
4.21 ± 0.18 62.17 ± 1.22 a 0.26 ± 0.03 b 2.58 ± 0.14 1.01 ± 0.07 0.96 ± 0.05 ab 4.07 ± 0.26
3.69 ± 0.25 61.23 ± 0.98 ab 0.36 ± 0.03 a 2.74 ± 0.12 1.06 ± 0.07 0.99 ± 0.05 ab 4.14 ± 0.21
4.06 ± 0.24 59.48 ± 0.71 b 0.34 ± 0.02 ab 2.46 ± 0.08 1.02 ± 0.06 0.86 ± 0.07 b 3.81 ± 0.13
a Values without the same letters within the same line indicate a significant difference (p < 0.05). Abbreviations: PGZ, pioglitazone hydrochloride; CrMet, chromium methionine; GLU, glucose; TP, total protein; TG, triglyceride; CHO, cholesterol; LDL, low-density lipoprotein; HDL, highdensity lipoprotein; and SUN, serum urea nitrogen.
Table 4. Synergistic Effects of PGZ and CrMet on the Carcass Performance in Finishing Pigsa item
control
PGZ
CrMet
PGZ + CrMet
live weight (kg) carcass weight (kg) dressing percentage (%) backfat thickness (mm)
113.50 ± 0.82 82.73 ± 0.83 72.90 ± 0.75 b 21.51 ± 1.72
113.50 ± 1.18 84.54 ± 1.38 74.48 ± 0.72 ab 24.71 ± 1.32
113.90 ± 0.80 85.66 ± 0.60 75.21 ± 0.54 a 24.06 ± 1.38
114.00 ± 2.32 85.60 ± 1.64 75.12 ± 0.98 a 22.68 ± 1.08
a Values without the same letters within the same line indicate a significant difference (p < 0.05). Abbreviations: PGZ, pioglitazone hydrochloride; and CrMet, chromium methionine.
Table 5. Synergistic Effects of PGZ and CrMet on the Meat Quality of the LT Musclea item drip loss (%) shear force (N) cooking loss (%) pH45 min pH24 h 45 min
24 h
marbling score intramuscular fat (%)
L* a* b* L* a* b*
control
PGZ
CrMet
PGZ + CrMet
2.17 ± 0.23 26.91 ± 4.09 29.17 ± 1.06 a 6.43 ± 0.06 5.57 ± 0.05 37.26 ± 0.83 16.07 ± 0.36 7.07 ± 0.44 46.28 ± 0.58 19.96 ± 0.25 9.91 ± 1.34 2.73 ± 0.18 b 2.20 ± 0.18 b
2.18 ± 0.15 24.84 ± 0.97 28.33 ± 1.69 ab 6.46 ± 0.14 5.54 ± 0.03 37.24 ± 0.93 16.05 ± 0.40 7.57 ± 0.54 45.33 ± 0.81 19.54 ± 0.35 10.74 ± 0.85 3.13 ± 0.20 ab 2.64 ± 0.23 ab
2.21 ± 0.06 25.61 ± 1.68 25.18 ± 0.89 b 6.50 ± 0.04 5.57 ± 0.06 36.04 ± 0.89 15.53 ± 0.38 6.58 ± 0.90 45.20 ± 1.67 19.49 ± 0.72 10.00 ± 1.41 2.60 ± 0.12 b 2.14 ± 0.09 b
2.31 ± 0.15 27.88 ± 2.97 26.55 ± 0.72 b 6.55 ± 0.04 5.58 ± 0.05 37.43 ± 0.83 16.14 ± 0.36 7.60 ± 0.59 45.07 ± 0.97 19.43 ± 0.42 10.49 ± 0.60 3.25 ± 0.15 a 2.75 ± 0.07 a
a Values without the same letters within the same line indicate a significant difference (p < 0.05). Abbreviations: LT, longissimus thoracis; PGZ, pioglitazone hydrochloride; and CrMet, chromium methionine.
Table 6. Synergistic Effects of PGZ and CrMet on the LT Muscle Fatty Acid Composition and Contentsa item
control
PGZ
CrMet
PGZ + CrMet
C14:0 C16:0 C16:1 C18:0 C18:1ω-9c C18:2ω-6c C18:3ω-3 C20:0 C20:4ω-6 SFA MUFA PUFA
1.35 ± 0.15 24.18 ± 1.86 2.51 ± 0.38 14.35 ± 2.15 40.43 ± 2.47 b 5.85 ± 0.59 b 0.43 ± 0.15 b 0.28 ± 0.09 0.29 ± 0.04 44.16 ± 1.25 2.67 ± 0.55 48.75 ± 2.00 b
1.29 ± 0.07 24.54 ± 0.68 2.62 ± 0.01 14.45 ± 0.44 46.56 ± 1.38 a 7.02 ± 0.24 a 0.34 ± 0.04 b 0.24 ± 0.36 0.41 ± 0.15 41.23 ± 1.13 3.42 ± 0.07 54.31 ± 1.21 a
1.41 ± 0.20 25.05 ± 1.01 2.55 ± 0.35 15.11 ± 1.20 43.54 ± 0.56 a 7.52 ± 1.08 a 0.51 ± 0.33 b 0.38 ± 0.22 0.40 ± 0.04 43.20 ± 1.52 3.25 ± 1.01 52.76 ± 2.69 a
1.37 ± 0.14 25.56 ± 0.75 2.86 ± 0.30 14.79 ± 0.85 45.63 ± 2.07 a 7.63 ± 0.51 a 1.14 ± 0.28 a 0.46 ± 0.36 0.25 ± 0.01 42.43 ± 2.50 3.02 ± 0.31 53.41 ± 1.73 a
a
Values without the same letters within the same line indicate a significant difference (p < 0.05). Abbreviations: LT, longissimus thoracis; PGZ, pioglitazone hydrochloride; CrMet, chromium methionine; SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; and PUFA, polyunsaturated fatty acid.
Diets Supplemented with PGZ and CrMet Increase the Marbling Score and IMF in Finishing Pigs. In comparison to
the control group, the dressing percentage (Table 4) was significantly increased (p < 0.05) and the cooking loss (Table 5) C
DOI: 10.1021/acs.jafc.8b01176 J. Agric. Food Chem. XXXX, XXX, XXX−XXX
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Journal of Agricultural and Food Chemistry Table 7. Synergistic Effects of PGZ and CrMet on LT Muscle Antioxidant Abilitya item
control
PGZ
CrMet
PGZ + CrMet
T-AOC (units/mg of protein) MDA (nmol/mg of protein) CAT (units/mg of protein) SOD (units/mg of protein) GSH-Px (units/mg of protein)
0.21 ± 0.02 0.35 ± 0.02 0.84 ± 0.08 18.57 ± 0.42 b 3.79 ± 0.48 b
0.18 ± 0.02 0.36 ± 0.02 0.84 ± 0.10 20.90 ± 0.96 a 7.38 ± 1.69 ab
0.22 ± 0.03 0.40 ± 0.02 0.98 ± 0.07 20.75 ± 0.42 a 8.63 ± 1.73 a
0.19 ± 0.03 0.37 ± 0.03 0.88 ± 0.05 20.86 ± 0.74 a 8.85 ± 0.28 a
a
Values without the same letters within the same line indicate a significant difference (p < 0.05). Abbreviations: LT, longissimus thoracis; PGZ, pioglitazone hydrochloride; CrMet, chromium methionine; T-AOC, total antioxidant capacity; MDA, malonaldehyde; SOD, superoxide dismutase; and GSH-Px, glutathione peroxidase.
the growth performance in the PGZ- or CrMet-supplemented group compared to the control in the present study, the combination of PGZ and CrMet improved growth performance by reducing the F/G and ADFI. These results may be attributed to the ability of PGZ to enhance insulin sensitization.35 Moreover, a diet supplemented with CrMet also increases insulin sensitization in growing calves.36 Thus, the satiety center may be stimulated by enhanced insulin, which, in turn, may decrease ingestion. Previous studies have shown that PGZ does not alter the serum TP level22 but that it may rescue acetaminophen-induced TP level reduction.37 In addition, it has been reported that dietary CrMet supplementation has no influence on the TP level in goat kids.38 In the present study, PGZ supplementation significantly increased the TP level, but the TP level was unchanged in the PGZ + CrMet group. This discrepancy might be caused by the different stages of growth or different genetic fates of experimental animals. Moreover, a slight increase of the TG concentration and a significant decrease of the HDL level were observed in the PGZ + CrMet group, indicating that lipid metabolism was slightly affected by the additives.27,39 Furthermore, the carcass weight and dressing percentage were increased when the pigs were fed a diet supplemented with PGZ + CrMet, which may have indicated that the fat metabolism in vivo was improved and more IMF was deposited.40 In relation to the role of PGZ as an affinity ligand of PPARγ, the functions of PGZ were in complete agreement with increasing meat quality; namely, almost all showed a positive effect on fatty accumulation.20−24 However, responses have been inconsistent among studies in Cr supplementation. On the one hand, a previous study has shown that a diet supplemented with CrMet with a high level of forage increases fat mass.30 On the other hand, a negative effect of CrMet on the meat fat content has also been reported in finishing pigs.41 In the present study, the combination of PGZ + CrMet maintained a higher marbling score and IMF compared to the control group. These results indicated that PGZ might have a stronger effect on fatty deposition than CrMet as a cofactor of insulin for protein synthesis.27 Furthermore, the cooking loss was significantly decreased by 8.98% after PGZ + CrMet supplementation, suggesting that the water holding capacity was improved. This result was consistent with the findings reported in previous studies.22,42 Because the indispensable role of PUFAs for humans has been discovered,43,44 many studies have been performed to improve meat quality with higher PUFA proportions to maintain the health of humans.45 Early studies showed that pioglitazone enhanced the contents of ω-3 fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), in serum phospholipids.46 Supplementation with another thiazolidinedione, named rosiglitazone maleate, increases the 18:2 and 20:4
was significantly decreased in the CrMet and PGZ + CrMet groups. As expected, noticeable increases (p < 0.05) in the marbling score and IMF values in pigs fed the PGZ + CrMet diet were observed (by 19 and 25%, respectively). Moreover, the marbling score and IMF values tended to be higher in pigs fed the PGZ diet (by 15 and 20%; p = 0.096 and 0.082, respectively). However, the marbling score and IMF values were not affected by the diet supplemented with CrMet (p > 0.05). This could also be demonstrated by the oil red O staining (Figure S1 of the Supporting Information). Diets Supplemented with PGZ and CrMet Increase PUFA Percentages. The fatty acid percentages in the LT muscle of pigs are shown in Table 6. In comparison to the control group, diets supplemented with PGZ and/or CrMet alone or in combination significantly increased muscle C18:1ω-9c and C18:2ω-6c proportions (p < 0.05). Moreover, the C18:3ω-3 proportion was significantly increased by PGZ + CrMet supplementation (p < 0.05). On all accounts, the PUFA proportions were higher in the PGZ, CrMet, and PGZ + CrMet groups compared to the control group (p < 0.05). Diets Supplemented with PGZ and CrMet Enhance the Lipid Antioxidant Ability in the LT Muscle. The lipid antioxidant abilities in the LT muscle of pigs are shown in Table 7. In comparison to the control group, the diet supplemented with PGZ significantly increased SOD activity (by 13%; p < 0.05) and tended to increase GSH-Px activity (by 95%; p = 0.075). The SOD and GSH-Px activities were significantly increased in pigs fed with the CrMet or PGZ + CrMet supplemented diets (p < 0.05).
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DISCUSSION
In the past few decades, producing a higher nutritional value and quality of meat for a healthy life has been the major pursuit in animal production rather than producing a higher quantity of unpalatable meat.1,34 Moreover, the production of meat products with a high IMF level is highly desirable.2,11 Thus, it is important to understand how to increase the IMF content and prevent IMF reduction caused by oxidation or other stress.25 In previous studies, we have shown that a diet supplemented with PGZ increases the muscle IMF content of pigs, suggesting the importance of understanding the nutritional approach to increase muscle IMF in pigs.22 Therefore, we designed the present study to further investigate the benefit of the combination of PGZ and CrMet supplementation on pork meat quality by analyzing the IMF content, PUFA proportions, and lipid antioxidant ability. In addition, the aim of this study was also to gain further insight on metabolic changes occurring at the muscle and whole-body levels. Previous studies have demonstrated that dietary PGZ or CrMet supplementation increases ADG and the feed conversion rate (FCR).22,28 Although there was no significant influence on D
DOI: 10.1021/acs.jafc.8b01176 J. Agric. Food Chem. XXXX, XXX, XXX−XXX
Journal of Agricultural and Food Chemistry
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fatty acid concentrations in the LT muscle of slaughter weight gilts.21 Moreover, a diet supplemented with CrMet shows similar results for the PUFA proportion.29,31 Consistent with previous studies, our present study indicated that the combination of PGZ + CrMet increased muscle C18:1ω-9c, C18:2ω-6c, and C18:3ω3 proportions. The changes of fatty acid composition in muscle might be related to the roles of PGZ as an affinity ligand of PPARγ and Cr as a cofactor of insulin to regulate fat metabolism.22,27 The antioxidant status is thought to be influenced by fatty acid concentrations.24,45−48 As an essential mineral for lipid metabolism, supplementation with Cr has been proposed to result in beneficial responses in oxidation resistance.26 Furthermore, chelation of the metal amino acids between Met and Cr may increase antioxidant ability.31,32 In the present study, the SOD and GSH-Px activities were significantly increased in the PGZ, CrMet, and PGZ + CrMet supplementation groups, indicating that PGZ and/or CrMet have a protective effect on muscle tissue against oxidative damage. These data were in agreement with previous studies, which reported that the oxidative status is positively affected by the addition of PGZ or other thiazolidinediones in a rat model.49,50 However, further studies in this area will be necessary to clarify these aspects. In conclusion, dietary supplementation with 15 mg/kg of PGZ and 200 μg/kg of CrMet improves the growth performance, carcass dressing percentage, and meat quality in finishing pigs. The contents of IMF and fatty acid as well as the composition of fatty acid are manipulated by dietary supplementation with PGZ + CrMet (Figure 1). An improvement in the in vivo oxidative
AUTHOR INFORMATION
Corresponding Authors
*Telephone/Fax: 86-20-38882017. E-mail:
[email protected]. *Telephone/Fax: 86-20-38295462. E-mail:
[email protected]. cn. ORCID
Xiu-qi Wang: 0000-0003-2033-9485 Funding
This project was funded by the Ministry of Science and Technology of China (2018YFD050072), the Science and Technology Planning Project of Guangzhou, China (201704030005), the Science and Technology Planning Projects of Guangdong Province, China (2017A050501028 and 2016A050502045), and the Natural Science Foundation of Guangdong Province, China (2016A030313417). Notes
The authors declare no competing financial interest.
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Figure 1. Synergistic effects of dietary supplementation with PGZ and CrMet improve growth performance and meat quality, especially increasing IMF, PUFA proportions, and antioxidant ability in the LT muscle of finishing pigs.
status also occurs with this combined supplementation. These findings provide a new nutritional approach for producing highquality pork meat for human consumption.
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Article
ASSOCIATED CONTENT
S Supporting Information *
The Supporting Information is available free of charge on the ACS Publications website at DOI: 10.1021/acs.jafc.8b01176. Effects of PGZ and CrMet supplementation on IMF in finishing pigs (Figure S1) (PDF) E
DOI: 10.1021/acs.jafc.8b01176 J. Agric. Food Chem. XXXX, XXX, XXX−XXX
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