Journal
ANIMAL NUTRITION
Volume 8, Issue -, Pages 125-134Publisher
KEAI PUBLISHING LTD
DOI: 10.1016/j.aninu.2021.06.011
Keywords
Shaziling pig; Yorkshire pig; Carcass trait; Meat quality; Serum metabolome
Funding
- National Natural Science Foundation of China [U19A2037, 31802077]
- Changsha Natural Science Funds for Distinguished Young Scholar [kq2009020]
- Natural Science Foundation of Guangxi Province [2020JJA130102, 2018JJB130239]
- Young Elite Scientists Sponsorship Program by CAST [2020QNRC001]
- Special funds for the construction of inno-vative provinces in Hunan Project [2019NK2193, 2019RS3022]
- China Agriculture Research System of MOF [CARS-35]
- China Agriculture Research System of MARA [CARS-35]
- 'Strategic Priority Research Program' of the Chinese Academy of Sciences [XDA24030204]
- Open Fund of Key Laboratory of Agro-ecological Processes in Subtropical Region, Chinese Academy of Sciences [ISA2020203]
- Taishan industry leading talent project special funds
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This study compares the meat quality of Shaziling and Yorkshire pigs and identifies a potential indicator for superior meat quality in serum. The results show that Shaziling pigs have certain advantages over Yorkshire pigs in terms of backfat thickness, loin eye area, and meat quality. Furthermore, serum L-carnitine content is positively correlated with meat quality.
This study aims to compare the meat quality of Shaziling and Yorkshire pigs and to find the potential indicator in serum for superior meat quality. Six Shaziling and Yorkshire pigs at 30, 60, 90, 150, 210, and 300 d of age were selected to examine carcass traits, meat quality, and serum metabolome. The results showed that the body weight, carcass length, and loin eye area of Shaziling pigs at 150, 210, and 300 d of age were significantly lower than those of Yorkshire pigs (P < 0.05). Shaziling pigs at 150 and 300 d of age had significantly lower backfat thickness than Yorkshire pigs (P < 0.05). Compared with Yorkshire pigs, Shaziling pigs at all 6 ages had a lower lean percentage and a higher fat percentage (P < 0.05). At 60, 90, and 150 d of age, the post-mortem pH-decline, b* value (yellowness), and drip loss of Shaziling pigs were significantly lower than those of Yorkshire pigs (P < 0.05). Moreover, at 150 d of age, Shaziling pigs had significantly higher a* value (redness) and intramuscular fat (IMF) content than Yorkshire pigs (P < 0.05). Correlation analysis between the top 40 metabolites and phenotypes indicated that L-carnitine had positive correlations with fat percentage, pH(24h), and IMF content, but had negative correlations with lean percentage, L* value (lightness), and b* value (P < 0.05). Serum L-carnitine content, fat percentage, pH(24h), and IMF content all decreased first and then increased as the pigs grew, which verified the positive correlations between L-carnitine and these phenotypes. In conclusion, Shaziling pigs have a slower growth rate but a better meat quality than Yorkshire pigs. The meat quality of Shaziling pigs is the best from 150 to 210 d of age. This study suggests that a higher serum L-carnitine content is a promising indicator for better meat quality. (C) 2021 Chinese Association of Animal Science and Veterinary Medicine. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co. Ltd.
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