This meta- analysis concludes that l-arginine supplementation can significantly reduce blood TAG levels ; however , there is insufficient evidence to support its hypocholesterolaemic effects .
A number of clinical trials have examined the effect of l-arginine on lipid profile in recent years ; however , the results remain equivocal .
Therefore , the present study aims to summarise and quantitatively examine the available evidence on the effectiveness l-arginine supplementation on lipid parameters using a systematic review and meta-analytic approach .
The combination of arginine and leucine supplementation of reduced crude protein diets for boars increases eating quality of pork.
Fifty-four entire male pigs ( Duroc × Pietrain × Large White × L and race ) from a commercial crossbred operation were used to investigate the effect of dietary Arg supplementation , protein reduction ( PR ) , and Leu supplementation on performance , carcass traits , and meat quality . Pigs weighing 58.9 ± 1.6 kg BW were r and omly assigned to 1 of 6 treatments ( n = 9 ) . The 6 dietary treatments were normal CP diet ( 16 % CP , NPD ) , reduced CP diet ( 13 % CP , RPD ) , reduced CP diet with Leu addition to 2.0 % ( RPDL ) , normal CP diet supplemented with 1 % Arg ( 16 % CP , Arg-NPD ) , reduced CP diet supplemented with 1 % Arg ( 13 % CP , Arg-RPD ) , and reduced CP diet with Leu addition to 2.0 % and supplemented with 1 % Arg ( 13 % CP , Arg-RPDL ) . Pigs were slaughtered at 91.7 ± 1.6 kg BW . Dietary Arg supplementation had no effect on intramuscular fat ( IMF ) content but produced meat off-flavor and increased meat tenderness and overall acceptability . The PR increased ( P < 0.001 ) IMF content ( 45 % to 48 % ) but negatively affected the growth performance of pigs . In addition , PR increased ( P < 0.05 ) back fat thickness and decreased loin weight . Leucine addition did not affect IMF content , back fat thickness , or loin weight . There was an increase of juiciness with PR and Leu addition , which accompanied the increase of IMF content with the low-CP diet . The PR increased meat deposition of 18:1c9 , SFA , MUFA , and PUFA , which were not correlated with any pork sensory trait . The main combined effect of Arg was an increased tenderness and overall acceptability of pork . In conclusion , it was confirmed that dietary CP reduction enhances pork eating quality but negatively affects growth performance and carcass characteristics of pigs
This meta- analysis concludes that l-arginine supplementation can significantly reduce blood TAG levels ; however , there is insufficient evidence to support its hypocholesterolaemic effects .
A number of clinical trials have examined the effect of l-arginine on lipid profile in recent years ; however , the results remain equivocal .
Therefore , the present study aims to summarise and quantitatively examine the available evidence on the effectiveness l-arginine supplementation on lipid parameters using a systematic review and meta-analytic approach .