High Altitude Adaptability and Meat Quality in Tibetan Pigs: A Reference for Local Pork Processing and Genetic Improvement

Abstract

The carcass and meat quality traits of pig breeds living at three different altitudes (Yorkshire pigs, YP: 500m; Qingyu Pigs, QYP: 1500m; Tibetan pigs, TP: 2500m) were compared. It was observed that there are obvious differences in pig breeds with respect to performance parameters. Specifically, YP had the best carcass traits, showing high slaughter rates and leanest meat. Conversely, QYP had the highest back fat thickness and intramuscular fat (IMF) content. For the high-altitude breed TP, the animals exhibited low L* and high a* values. The genotypes contributing to the observed phenotypes were supported by a PCR analysis. The glycolytic genes expression (HK, PFK, PK) were highest in YP, whereas expression of genes related to adipogenesis (C/EBPα, FABP4, SCD1) were highest in QYP. As expected, genes associated with angiogenesis and hypoxia (HIF1a, VEGFA) were expressed at the highest levels in TP. The composition and proportion of amino and fatty acids in pig muscles at the three altitudes examined also varied substantially. Among the breeds, TP had the highest proportion of umami amino acids, whereas QYP had the highest proportion of sweet amino acids. However, TP also exhibited the highest proportion of essential fatty acids and the lowest proportion of n6:n3. This study explains the high-altitude adaptive evolution and the formation of meat quality differences in different altitude pigs from various angles and provides a reference for local pork food processing and genetic improvement of local pigs.

Integrated analysis of transcriptomic and proteomic analyses reveals different metabolic patterns in the livers of Tibetan and Yorkshire pigs

“…Adaptation to the extreme environment is complex and reflected in several aspects, including cardiopulmonary function, fat metabolism, immunity, blood pressure, and coat color [3][4][5]. Some studies have been conducted on hypoxia adaptation, physiological features, meat quality, and animal origin [6][7][8] of Tibetan pigs. Liver metabolic processes are also an important adaptive feature, as they play a key role in catalytic decomposition, biosynthesis, and energy delivery.…”

ssc-miR-451 Regulates Porcine Primary Adipocyte Differentiation by Targeting ACACA

“…In addition, we also found that over-expression or inhibition of miR-451 in pig primary cells, FANS, ACACA, and SCD1 all have significant changes, but over-expression of miR-451 does not affect the expression of C/EBPα, so we speculate that the expression of miR-451 is more related to fatty acid synthesis and fatty acid composition. Analysis of fatty acid composition showed that pigs with higher ssc-miR-451 expression levels had higher MCFA and MUFA contents and lower PUFA content, both within the same pig breed and between different Chinese and Western pig breeds [ 13 ]. We speculate that high levels of miR-451 inhibited ACACA expression, which is a rate-limiting enzyme for de novo synthesis of long-chain fatty acids in pig muscles [ 28 ].…”

“…About 10 g of the longissimus dorsi muscle from the last rib were collected, immediately placed in liquid nitrogen, and stored at −80 °C for RNA extraction and fatty acid analysis. (2) 6 YP pigs (Yorkshire) and 6 QYP pigs (Qingyu), these pigs were used in the analysis of fatty acid composition in this study, and the pig samples are the same as those used in our previous article [ 13 ].…”

“…The split ratio was 1:5, and the injection volume was 1 μL. (GC-MS 7890B-5977A, Agilent, CA, USA) [ 13 ].…”

Meat Quality, Amino Acid, and Fatty Acid Composition of Liangshan Pigs at Different Weights

“…Local pigs are important biological resources for new breeds and strains, the protection of animal diversity, and the realization of sustainable animal husbandry [1]. Pig production and breeding have rapidly entered globalization alongside economic globalization.…”