Transcriptomics Analysis on Excellent Meat Quality Traits of Skeletal Muscles of the Chinese Indigenous Min Pig Compared with the Large White Breed

Liu, Yingzi; Yang, Xiuqin; Jing, Xiaoyan; He, Xiaoyun; Wang, Liang; Liu, Yang; Liu, Di

doi:10.3390/ijms19010021

Cited by 60 publications

(44 citation statements)

References 35 publications

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“…The Min pig (such as Heilongjiang Province), a well-known Chinese fat-type breed, is famous for its high IMF, superior meat quality, and stress resistance. Compared with Min pig, the Large White pig has a faster growth rate and higher lean meat ratio (Liu et al 2017).…”

Section: Discussionmentioning

confidence: 99%

Comparison of carcass traits, meat quality and expressions of MyHCs in muscles between Mashen and Large White pigs

Guo

Qin

Yang

et al. 2019

Italian Journal of Animal Science

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The aim of this study was to evaluate the differences in carcase traits, meat quality and muscle characteristics (mean fibre diameter and MyHCs levels of expression) between Mashen and Large White pigs. A total of 60 pigs (30 Mashen pigs and 30 Large White pigs, half male and half female in each breed) were used in this experiment. Results showed that Mashen pigs exhibited lower slaughter weight, reduced back-fat thickness, reduced loin eye area and lower lean meat ratio than Large White pigs (p < .05). Meat from Large White pigs had higher pH1, greater drip losses, higher Warner-Bratzler shear force values, higher lightness, higher yellowness, and greater mean diameter of muscle fibres. Also, meat from Large white pigs had lower cooked yield, lower redness, and reduced intramuscular fat content than meat from Mashen pigs (p < .05). The contents of 17 amino acids, total amino acids, essential amino acids and umami amino acids in the longissimus dorsi of Mashen pigs were higher than those in Large White pigs (p < .05). Large White pigs had higher monounsaturated fatty acids and lower polyunsaturated fatty acids than Mashen pigs (p < .05). Meanwhile, the expression of MyHCI was significantly higher and the expression of MyHCIIb was lower in Mashen than in Large White pigs (p < .05). The higher MyHCI and lower MyHCIIb found in muscles from Mashen pigs might partially explain meat quality differences found between the two breeds in the present study. These results provide valuable information for meat quality differences between Mashen and Large White pigs. HIGHLIGHTSCarcase traits and meat quality between Large White and Mashen pigs exhibited significant differences. The total amino acids, essential amino acids and umami amino acids in Mashen pigs were higher than those in Large White pigs. Large White pigs had higher monounsaturated fatty acids and lower polyunsaturated fatty acids than Mashen pigs. The expression of MyHCI was significantly higher and the expression of MyHCIIb was lower in Mashen than in Large White pigs. ARTICLE HISTORY

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Section: Discussionmentioning

confidence: 99%

Comparison of carcass traits, meat quality and expressions of MyHCs in muscles between Mashen and Large White pigs

Guo

Qin

Yang

et al. 2019

Italian Journal of Animal Science

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“…Pigs are an important source of meat production worldwide [1,2]. With improvements in individual living standards, pork plays an increasing number of important roles in citizens' lives, especially in Chinese food [3].…”

Section: Introductionmentioning

confidence: 99%

Transcriptome analysis of differential gene expression in the longissimus dorsi muscle from Debao and landrace pigs based on RNA-sequencing

Song

Zeng

et al. 2019

Bioscience Reports

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RNA-seq analysis was used to identify differentially expressed genes (DEGs) at the genetic level in the longissimus dorsi muscle from two pigs to investigate the genetic mechanisms underlying the difference in meat quality between Debao pigs and Landrace pigs. Then, these DEGs underwent functional annotation, Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment, and protein–protein interaction (PPI) analyses. Finally, the expression levels of specific DEGs were assessed using qRT-PCR. The reference genome showed gene dosage detection of all samples which showed that the total reference genome comprised 22342 coding genes, including 14743 known and 190 unknown genes. For detection of the Debao pig genome, we obtained 14168 genes, including 13994 known and 174 unknown genes. For detection of the Landrace pig genome, we obtained 14404 genes, including 14223 known and 181 unknown genes. GO analysis and KEGG signaling pathway analysis show that DEGs are significantly related to metabolic regulation, amino acid metabolism, muscular tissue, muscle structure development etc. We identified key genes in these processes, such as FOS, EGR2, and IL6, by PPI network analysis. qRT-PCR confirmed the differential expression of six selected DEGs in both pig breeds. In conclusion, the present study revealed key genes and related signaling pathways that influence the difference in pork quality between these breeds and could provide a theoretical basis for improving pork quality in future genetic thremmatology.

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“…Similar results of meat sensory quality were also found in the Anqingliubai and the Yorkshire pigs, which suggested that the Anqiuliubai pigs had greater meat sensory quality than that in the Yorkshire pigs. Furthermore, the Jinhua pig (Guo et al 2011;Miao et al 2009), Meishan pig (Suzuki et al 1991), Taihu pig (Li et al 2008), and Min pig (Liu et al 2017) showed better meat sensory quality compared with the Landrace pig, Duroc × Landrace pig, Landrace pig, and Yorkshire pig, respectively. It has been demonstrated that lipid oxidation affected the sensory quality in the post-slaughter meat of pig (Chen et al 2018).…”

Section: Discussionmentioning

confidence: 94%

“…Pig breed is one of the main factors affecting pork sensory quality (Pugliese and Sirtori 2012;Kouba and Sellier 2011;Zheng et al 2018). Generally, the obese-pig and lean-pig breeds showed different meat sensory quality (Guo et al 2011;Miao et al 2009;Liu et al 2017). Shen et al (2014) reported Chinese Tibetan pig and Liang-Shan pig have higher IMF, pH 45min , pH 24h , pH 48h and pH 72h , but lower DL 24h and DL 48h than DLY pig, and there was a significant effect of breed among three breeds.…”

Section: Discussionmentioning

confidence: 99%

“…Western lean pig breeds have been intensively selected for higher body weight gain, feed efficiency, and lean meat percentage, which may have negative impacts on the meat sensory quality (Guo et al 2011;Miao et al 2009). For contrary breeding direction, Chinese local lard-pig breeds exhibit different meat sensory quality including pH, flavor, texture, and storage quality (Suzuki et al 1991;Li et al 2008;Liu et al 2017). These differences in the meat sensory quality may be caused by intramuscular fat (IMF), which have a positive effect on the meat sensory quality of pig (Zhang et al 2015b;Fernandez et al 1999).…”

Section: Introductionmentioning

confidence: 99%

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Comparative analysis of meat sensory quality, antioxidant status, growth hormone and orexin between Anqingliubai and Yorkshire pigs

Ding

et al. 2019

Journal of Applied Animal Research

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The pig breeds play an important role in post-mortem meat sensory quality. The aim of this study was to analyse the differences of meat sensory quality, antioxidative ability, growth hormone and orexin between Anqingliubai and Yorkshire pigs. Six Anqingliubai and Six Yorkshire pigs (approximately 100 kg ± 1.5 kg) were slaughtered to assess the longissimus dorsi meat sensory quality, antioxidant ability, serum growth hormone and orexin. Results showed that the Anqingliubai pigs exhibited higher pH, a* and intramuscular fat, but lower L* and cooking loss in longissimus dorsi compared with the Yorkshire pigs (P < 0.05). The malondialdehyde level in the longissimus dorsi muscle of the Anqingliubai pigs was lower than that of Yorkshire pigs. Compared with the Yorkshire pigs, the Anqingliubai pigs exhibited higher superoxide dismutase, catalase and total antioxidant capacity in longissimus dorsi muscle (P < 0.05). Meanwhile, the Anqingliubai pigs showed lower serum growth hormone, but higher serum orexin compared with the Yorkshire pigs (P < 0.05). The different meat sensory quality between two pig breeds may be partly caused by different muscle antioxidant ability, intramuscular fat, serum GH and orexin level.

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Transcriptomics Analysis on Excellent Meat Quality Traits of Skeletal Muscles of the Chinese Indigenous Min Pig Compared with the Large White Breed

Cited by 60 publications

References 35 publications

Comparison of carcass traits, meat quality and expressions of MyHCs in muscles between Mashen and Large White pigs

Comparison of carcass traits, meat quality and expressions of MyHCs in muscles between Mashen and Large White pigs

Transcriptome analysis of differential gene expression in the longissimus dorsi muscle from Debao and landrace pigs based on RNA-sequencing

Comparative analysis of meat sensory quality, antioxidant status, growth hormone and orexin between Anqingliubai and Yorkshire pigs

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