Insights into Genes Affecting Fat and Meat Quality in Pigs
Author Information
Author(s): Kumar Suthar, Zheng Yunlong, Xu Jing, Zhao Ziyi, Zhang Qi, Zhang Yunpeng, Li Min, Zou Hong, Azeem Riaz Muhammad, Sun Wu-Sheng, Zhao Yuan, Zhang Shu-Min
Primary Institution: Jilin Agricultural University
Hypothesis
This study aims to compare the longissimus dorsi muscle in terms of meat quality traits, fatty acid profiles, amino acid profiles, transcriptomics, and muscle metabolomics profile between the Songliao Black Pig (SBP) and Large White × Landrace Pig (LWLDP) breeds.
Conclusion
The Songliao Black Pig generally has superior meat quality compared to the Large White × Landrace Pig, with higher marbling, better texture, and less moisture loss.
Supporting Evidence
- The SBP had a higher marbling score and backfat thickness compared to the LWLDP.
- Fatty acid analysis identified significant differences in fatty acid profiles between the two breeds.
- Transcriptome analysis revealed 134 upregulated and 362 downregulated genes in the SBP.
Takeaway
This study looked at two types of pigs to see which one has better meat quality, and found that one type has tastier and juicier meat.
Methodology
The study compared the longissimus dorsi muscle of 50 Songliao Black Pigs and 50 Large White × Landrace Pigs, analyzing their meat quality traits, fatty acid and amino acid profiles, and conducting transcriptomic and metabolomic analyses.
Participant Demographics
50 Songliao Black Pigs and 50 Large White × Landrace Pigs, all male, raised under uniform conditions.
Statistical Information
P-Value
p<0.001
Statistical Significance
p<0.001
Digital Object Identifier (DOI)
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