Multivariate genome-wide association studies on tenderness of Berkshire and Duroc pig breeds

Jang, Dongsung; Yoon, Joon; Lee, Wonseok; Kwon, Tae-Hyung; Shim, Seunghyun; Kim, Heebal

doi:10.1007/s13258-018-0672-6

Cited by 7 publications

(5 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The Berkshire pig was known for its high-quality meat ( Jang et al, 2018 ) and adaptation to semi-grazing conditions. Landrace pigs, on the contrary, claimed to have a high growth rate ( Tang et al, 2007 ).…”

Section: Discussionmentioning

confidence: 99%

Gut Bacterial Composition and Functional Potential of Tibetan Pigs Under Semi-Grazing

et al. 2022

View full text Add to dashboard Cite

Gut bacterial community plays a key role in maintaining host health. The Tibetan pig (Sus scrofa), an ancient breed in China, has been known for its high adaptability to harsh environments and for its meat quality. To understand the underlying mechanisms facilitating to shape these unique features, in this study, 16S rRNA sequencing using pigs feces and subsequent bacterial functional prediction were performed. Also, the gut bacteria of two other breeds of pigs, Barkshire and Landrace, were examined for comparison. It was revealed that the structure of bacterial community in Tibetan pigs appeared to be more complex; the relative abundances of dominant bacterial families varied inversely with those of the other pigs, and the proportion of Firmicutes in Tibetan pigs was lower, but Bacteroides, Fibrobacterota, Lachnospiraceae, Oscillospiraceae, and Ruminococcaceae were higher. Bacterial functional prediction revealed that the dominant flora in the Tibetan pigs was more correlated with functions regulating the hosts’ immune and inflammatory responses, such as NOD-like_receptor_signaling_pathway and vitamin metabolism. In addition, in Tibetan pigs, the taxonomic relationships in the gut bacteria on day 350 were closer than those on earlier stages. Furthermore, gender played a role in the composition and function of bacterial inhabitants in the gut; for boars, they were more correlated to drug resistance and xenobiotics metabolism of the host compared to the sows. In sum, our preliminary study on the gut bacterial composition of the Tibetan pigs provided an insight into the underlying host–microorganism interactions, emphasizing the role of intestinal bacteria in the context of modulating the host’s immune system and host development.

show abstract

Section: Discussionmentioning

confidence: 99%

Gut Bacterial Composition and Functional Potential of Tibetan Pigs Under Semi-Grazing

et al. 2022

View full text Add to dashboard Cite

show abstract

“…Duroc is one of the most popular sire breeds in pig breeding. It is excellent in growth rate, body composition, and it is famous for high intramuscular fat content in meat [27,28]. Selection for the best sire individuals is a most time and money consuming work in pig breeding, and furthermore, how to preserve and make full use of this super boar after picking up the best sire in the population is another question.…”

Section: Discussionmentioning

confidence: 99%

Study on Hematological and Biochemical Characters of Cloned Duroc Pigs and Their Progeny

Shi

Luo

et al. 2019

Animals

View full text Add to dashboard Cite

Simple SummaryCloning is the most promising technique for passing the excellent phenotypes of the best individuals in the population. Here we studied the effects of cloning on Duroc pig, which is the most popular sire used in pig production due to its good growth and meat quality. Understanding the changes of cloned Duroc pigs and their progenies is of great importance for animal breeding and public acceptance. The results of this study suggested that there were no difference in blood parameters between the cloned Duroc and the conventionally bred Duroc and their progenies.AbstractTo increase public understanding in cloned animals produced by somatic cell nuclear transfer technology, our previous study investigated the carcass trait and meat quality of the clones (paper accepted), and this study we further evaluate differences by investigating the blood parameters in cloned pigs and their progeny. We collected blood samples from the clones and conventionally bred non-clones and their progeny, and investigated their hematological and blood biochemical characters. Our results supported the hypothesis that there was no significant difference between clones and non-clones, or their progeny. Taken together, the data demonstrated that the clones or their progeny were similar with their controls in terms of blood parameters, although there were still other kinds of disorders, such as abnormal DNA methylation or histone modifications that needs further investigation. The data in this study agreed that cloning technique could be used to preserve and enlarge the genetics of the superior boars in pig breeding industry, especially in facing of the deadly threat of African Swine fever happened in China.

show abstract

“…Indoor enrichment (more space, straw bedding) generally improved pig meat juiciness and flavor through higher IMF concentration ( Lebret, 2008 ). Berkshire pigs, known for their high-quality meat and adaptation to semi-grazing conditions ( Jang et al, 2018 ), were shown to have increased fat area in muscle and adipose tissue and the myofiber density significantly in the pigs of the free grazing farm group. The relative abundance of bacteria associated with lipid metabolism (such as Oscillibacter ) and probiotic function ( Lactobacillus and Clostridium ) was also higher ( Qi et al, 2019 ).…”

Section: Different Rearing Systems and Microbiotamentioning

confidence: 99%

Gut microbiota and meat quality

Chen

Leng

et al. 2022

Front. Microbiol.

View full text Add to dashboard Cite

Sustainable meat production is important to providing safe and quality protein sources for humans worldwide. Intensive artificial selection and high energy input into the diet of many commercial animals for the last decade has significantly increased the daily gain of body weight and shortened the raising period, but unexpectedly decreased the meat quality. The gastrointestinal tract of animals harbors a diverse and complex microbial community that plays a vital role in the digestion and absorption of nutrients, immune system development, pathogen exclusion, and meat quality. Fatty acid composition and oxidative stress in adipose and muscle tissue influences meat quality in livestock and poultry. Recent studies showed that nutraceuticals are receiving increased attention, which could alter the intestinal microbiota and regulate the fat deposition and immunity of hosts to improve their meat quality. Understanding the microbiota composition, the functions of key bacteria, and the host-microbiota interaction is crucial for the development of knowledge-based strategies to improve both animal meat quality and host health. This paper reviews the microorganisms that affect the meat quality of livestock and poultry. A greater understanding of microbial changes that accompany beneficial dietary changes will lead to novel strategies to improve livestock and poultry meat product quality.

show abstract

Multivariate genome-wide association studies on tenderness of Berkshire and Duroc pig breeds

Cited by 7 publications

References 12 publications

Gut Bacterial Composition and Functional Potential of Tibetan Pigs Under Semi-Grazing

Gut Bacterial Composition and Functional Potential of Tibetan Pigs Under Semi-Grazing

Study on Hematological and Biochemical Characters of Cloned Duroc Pigs and Their Progeny

Gut microbiota and meat quality

Contact Info

Product

Resources

About