This study aimed to investigate effects of dietary lycopene supplementation on meat quality,antioxidant ability and muscle fiber type transformation in finishing pigs.In a 70-day experiment,18 Duroc×Landrace×Yorkshire barrows were randomly allocated to 3 dietary treatments including a basal diet supplemented with 0,100 and 200 mg/kg lycopene,respectively.Each dietary treatment had 6 rep-licates with one pig each.Results showed that dietary 200 mg/kg lycopene supplementation increased muscle redness a* value,intramuscular fat and crude protein contents,and decreased muscle lightness L*and yellowness b* values(P＜0.05),suggesting that addition of 200 mg/kg lycopene to the diet of finishing pigs improved color,nutritional value and juiciness of pork after slaughter.Results also showed that dietary lycopene supplementation enhanced antioxidant capacity of finishing pigs(P＜0.05).Moreover,dietary supplementation of 200 mg/kg lycopene significantly increased slow myosin heavy chain(MyHC)protein level and slow-twitch fiber percentage,and decreased fast MyHC protein level and fast-twitch fiber per-centage(P＜0.05),suggesting that the addition of200 mg/kg lycopene to the diet of finishing pigs promoted muscle fiber type conversion from fast-twitch to slow-twitch.Together,we provide the first evidence that dietary 200 mg/kg lycopene supplementation improves meat quality,enhances antioxidant capacity and promotes muscle fiber type transformation from fast-twitch to slow-twitch in finishing pigs.

Wanxue Wen;Xiaoling Chen;Zhiqing Huang;Daiwen Chen;Bing Yu;Jun He;Yuheng Luo;Hui Yan;Hong Chen;Ping Zheng;Jie Yu

Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education,Institute of Animal Nutrition,Sichuan Agricultural University,Chengdu,Sichuan 611130,China;College of Food Science,Sichuan Agricultural University,Ya'an,Sichuan 625014,China

动物营养（英文）

[1]Wanxue Wen;Xiaoling Chen;Zhiqing Huang;Daiwen Chen;Bing Yu;Jun He;Yuheng Luo;Hui Yan;Hong Chen;Ping Zheng;Jie Yu-.Dietary lycopene supplementation improves meat quality,antioxidant capacity and skeletal muscle fiber type transformation in finishing pigs)[J].动物营养（英文）,2022(01):256-264

barrows,licates,yellowness,of200

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