The comparison of energy metabolism and meat quality among three pig breeds

Abstract

The objective of this study was to evaluate the effects of muscle-fibre types and hormones on glycolytic potential and meat quality traits and their association with glycolytic-related gene expression in three different altitude pig breeds. The pig breeds studied were the Tibetan pig (TP, high altitude), the Liang-Shan pig (LSP, middle altitude) and the Duroc×(Landrace×Yorkshire) cross (DLY, flatland). The results indicated that TP and LSP had better meat quality than DLY (P<0.01). The glycolytic potential (GP) increased in the order of TP<LSP<DLY and decreased with time post mortem. DLY had higher glucagon and epinephrine contents than LSP and TP (P<0.01). The proportions of myosin heavy chain muscle fibers type I in the Longissimus dorsi increased in the order of DLY<TP<LSP, whereas the proportion of type IIb increased in the order of TP<LSP<DLY. The expression of gene PKM2 played an important role in the glycolysis rate of the different genotypes. Compared with the other two pig breeds, the high-altitude breeds had better meat quality attributes, which may be due to the slow rate of glycolysis metabolism.

Differential expression of lipid metabolism-related genes and myosin heavy chain isoform genes in pig muscle tissue leading to different meat quality

“…In the present study, we have compared meat quality traits in the Rongchang with the Landrace at 161 days of age. Consistent with previous results on different genotype pigs (Miao et al, 2009;Guo et al, 2011;Shen et al, 2014), our results showed that Rongchang pigs exhibited better meat quality compared with the Landrace at the same age.…”

“…For example, the Jinhua pigs (Miao et al, 2009;Guo et al, 2011) and Laiwu pigs (Hu et al, 2008) exhibited better meat quality traits when compared with the Landrace and Duroc pigs, respectively. Moreover, Ruusunen et al (2012) and Shen et al (2014) also found differences in meat quality traits between different genotype pigs. In the present study, we have compared meat quality traits in the Rongchang with the Landrace at 161 days of age.…”

“…It is well-known that different pig breeds show obvious differences in meat quality traits (Hu et al, 2008;Miao et al, 2009;Guo et al, 2011;Ruusunen et al, 2012;Shen et al, 2014); however, up to now, little is known about the molecular mechanisms responsible for the differences. Usually, the differences in meat quality traits are smaller between Western modern pig breeds because of the long-time similar breeding aims such as fast growth and leanness of the carcass (Ruusunen et al, 2012).The Rongchang pig is one of the local fatty-type pig breeds of the southwest area of China with a white coat color phenotype (Lai et al, 2007), and is especially noted for its early sexual maturity, increased IMF content and high meat quality as other Chinese local pigs.…”

“…It is well-known that different pig breeds show obvious differences in meat quality traits (Hu et al, 2008;Miao et al, 2009;Guo et al, 2011;Ruusunen et al, 2012;Shen et al, 2014); however, up to now, little is known about the molecular mechanisms responsible for the differences. Usually, the differences in meat quality traits are smaller between pig breeds that are commonly used for commercial production, because the goals of pig breeding, such as fast growth and leanness of the carcass, have been similar for a long time (Ruusunen et al, 2012).…”

Research Article Expression of lipid metabolism and myosin heavy chain genes in pigs is affected by genotype and dietary lysine

“…Although it is well known that different pig breeds differ in carcass and meat quality traits (Ruusunen et al, 2012;Shen et al, 2014) the molecular mechanisms underlying these differences remain unclear. Usually, differences in meat quality traits are smaller between commercial pig breeds, because the goals of pig breeding, such as fast growth and leanness of the carcass have been similar for a long time (Ruusunen et al, 2012).…”