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

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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.

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Acknowledgements

We thanks for all authors to participate in writing and editing this article.

Funding

This research was funded by grants from the Guangdong Modern Agro-industry Technology Research System (2017LM1080), the Guangdong modern agricultural industrial technology extension system (2017LM4164, 2018LM2153), National Key Research and Development Program of China (2016YFD0501210), and the key project of Guangzhou City (201707020007).

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Authors and Affiliations

  1. Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China

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

  2. The Key Laboratory of Animal Nutrition and Feed Science, South China, Ministry of Agriculture, Guangzhou, China

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

  3. State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China

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

  4. Guangdong Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China

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

  5. Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, 510640, China

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

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  1. Xianyong Ma
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All authors are involved in the review, reading and summary of the literature. XM and MY are responsible for writing- original draft preparation, DD, YC and ZT are responsible for looking for references, XM is responsible for funding acquisition, GW is responsible for reviewing and editing, ZL help to edit this manuscript.

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Ma, X., Yu, M., Liu, Z. et al. Effect of amino acids and their derivatives on meat quality of finishing pigs. J Food Sci Technol 57, 404–412 (2020). https://doi.org/10.1007/s13197-019-04077-x

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