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The results indicated that the addition of an appropriate amount of FFAI into their diet could significantly reduce the backfat thickness and perirenal fat percentage of finishing pigs, as well as the drip loss, water-holding capacity, shear force, and the levels of lactate, glucose-6-phosphate, glucose, ATP, phosphofructokinase, and pyruvate in the longissimus dorsi (LD) muscle. It also elevated the levels of flavor amino acids such as glutamate, serine, and threonine, and enriched the composition of flavor substances, including benzene and octanal, which significantly contributed to the enhancement of pork flavor. Furthermore, it enhanced the expression levels of MyHC I and MyHC IIa. In summary, the appropriate addition of FFAI to the diet could improve the carcass traits, meat quality, and antioxidant capacity of finishing pigs. The optimal level of FFAI supplementation is 0.12%.<\/jats:p>","DOI":"10.3390\/antiox13111385","type":"journal-article","created":{"date-parts":[[2024,11,13]],"date-time":"2024-11-13T09:59:11Z","timestamp":1731491951000},"page":"1385","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Effects of Flavonoids in Fructus Aurantii Immaturus on Carcass Traits, Meat Quality and Antioxidant Capacity in Finishing Pigs"],"prefix":"10.3390","volume":"13","author":[{"given":"Zekun","family":"Yang","sequence":"first","affiliation":[{"name":"Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, College of Animal Science and Technology, Guangxi University, Nanning 530004, China"},{"name":"Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Qiuping","family":"Guo","sequence":"additional","affiliation":[{"name":"Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8034-6682","authenticated-orcid":false,"given":"Xiangfeng","family":"Kong","sequence":"additional","affiliation":[{"name":"Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China"},{"name":"College of Modern Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1419-6142","authenticated-orcid":false,"given":"Yixing","family":"Li","sequence":"additional","affiliation":[{"name":"Guangxi Key Laboratory of Animal Breeding, Disease Control and Prevention, College of Animal Science and Technology, Guangxi University, Nanning 530004, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0040-9784","authenticated-orcid":false,"given":"Fengna","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China"},{"name":"College of Modern Agricultural Sciences, University of Chinese Academy of Sciences, Beijing 100049, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2024,11,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"109496","DOI":"10.1016\/j.meatsci.2024.109496","article-title":"Dietary iron or inulin supplementation alters iron status, growth performance, intramuscular fat and meat quality in finisher pigs","volume":"213","author":"Dunshea","year":"2024","journal-title":"Meat Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"109436","DOI":"10.1016\/j.meatsci.2024.109436","article-title":"Dietary short-term supplementation of grape seed proanthocyanidin extract improves pork quality and promotes skeletal muscle fiber type conversion in finishing pigs","volume":"210","author":"Li","year":"2024","journal-title":"Meat Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"895","DOI":"10.5713\/ajas.20.0247","article-title":"Effects of dietary fat saturation level on growth performance, carcass traits, blood lipid parameters, tissue fatty acid composition and meat quality of finishing pigs","volume":"34","author":"Chen","year":"2021","journal-title":"Anim. 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