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

• DOI: 10.3390/ani9121080
• Publication Date: 2019-12-04T09:30:35Z
• Authors: Mailin Gan; Linyuan Shen; Yuan Fan; Zhixian Guo; Bin Liu; Lei Chen; Guoqing Tang; Yanzhi Jiang; Xuewei Li; Shunhua Zhang; Lin Bai; Li Zhu
• Keywords: Intramuscular fat; Umami

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