A comprehensive transcriptome analysis of skeletal muscles in two Polish pig breeds differing in fat and meat quality traits

Comprehensive understanding of the effect of pig breed and sex on meat quality and post-mortem muscle conditions will be necessary to estimate meat quality post mortem. In this study, we applied multiple regression and principal component analysis (PCA) using conventional meat quality traits and muscle fibre characteristics on six pig breeds and different sexes. A total of 1374 pigs from six breeds [Berkshire, Duroc, Landrace, Meishan, Yorkshire, and LYD (Landrace × Yorkshire sows with Duroc as terminal sires) crossbreed] belonging to three sexes (male, castrated male and female) were used in this study. Most of the muscle fibre characteristics showed moderate to high significant correlations with conventional meat quality traits. In particularly, the cross-sectional area (CSAF) of muscle fibres was strongly correlated with muscle pH values, water-holding capacity values and lightness (0.10 < |r| <0.26 and P < 0.01). Multiple regression analysis by general linear model revealed that the effects of breed were significant on muscle pH24h, lightness, drip loss, and marbling score (P < 0.01), whereas sex had no significant effect on meat quality. In the muscle fibre characteristics, the effects of breed and sex were significant on composition of area and density of muscle fibres (P < 0.05). We observed that the Meishan breed was clearly inferior to other breeds, whereas the LYD or Berkshire breeds showed better meat quality and muscle fibre properties. Moreover, we observed clear separations between pig breeds based on the PCA, whereas the sexes in each breed presented a continuum cluster. In summary, we suggest that muscle pH24h, lightness, and drip loss are conventional meat quality traits that can be considered as quantitative factors important in estimating ultimate meat quality of pigs along with the CSAF of muscle fibres; we conclude that Meishan pigs have low meat quality, whereas Berkshire and LYD crossbred pigs have higher quality of pork.

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Whole transcriptome analysis of the porcine muscle tissue of breeds differing in muscularity and meat quality traits

Livestock Science ◽

10.1016/j.livsci.2015.10.024 ◽

2015 ◽

Vol 182 ◽

pp. 93-100 ◽

Cited By ~ 5

Author(s):

K. Ropka-Molik ◽

K. Żukowski ◽

R. Eckert ◽

K. Piórkowska ◽

M. Oczkowicz ◽

...

Keyword(s):

Meat Quality ◽

Muscle Tissue ◽

Transcriptome Analysis ◽

Quality Traits ◽

Porcine Muscle ◽

Meat Quality Traits ◽

Whole Transcriptome Analysis ◽

Whole Transcriptome

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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

International Journal of Molecular Sciences ◽

10.3390/ijms19010021 ◽

2017 ◽

Vol 19 (1) ◽

pp. 21 ◽

Cited By ~ 15

Author(s):

Yingzi Liu ◽

Xiuqin Yang ◽

Xiaoyan Jing ◽

Xinmiao He ◽

Liang Wang ◽

...

Keyword(s):

Meat Quality ◽

Skeletal Muscles ◽

Quality Traits ◽

Large White ◽

Meat Quality Traits ◽

Large White Breed ◽

White Breed

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Transcriptome analysis in comparing carcass and meat quality traits of jiaxing black pig and duroc x duroc x berkshire x jiaxing black pig crosses

Gene ◽

10.1016/j.gene.2021.145978 ◽

2021 ◽

pp. 145978

Author(s):

Qiangqiang Chen ◽

Wei Zhang ◽

Jianfeng Cai ◽

Yifan Ni ◽

Lixia Xiao ◽

...

Keyword(s):

Meat Quality ◽

Transcriptome Analysis ◽

Quality Traits ◽

Meat Quality Traits

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The effect of stress immediately prior to stunning on proglycogen, macroglycogen, lactate and meat quality traits in different pig breeds

Italian Journal of Animal Science ◽

10.1080/1828051x.2018.1449672 ◽

2018 ◽

Vol 17 (4) ◽

pp. 879-883

Author(s):

Eduardo Alexandre de Oliveira ◽

Stefania Dall’olio ◽

Francesco Tassone ◽

Agnese Arduini ◽

Leonardo Nanni Costa

Keyword(s):

Meat Quality ◽

Quality Traits ◽

Pig Breeds ◽

Meat Quality Traits

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MEATabolomics: Muscle and Meat Metabolomics in Domestic Animals

Metabolites ◽

10.3390/metabo10050188 ◽

2020 ◽

Vol 10 (5) ◽

pp. 188 ◽

Cited By ~ 4

Author(s):

Susumu Muroya ◽

Shuji Ueda ◽

Tomohiko Komatsu ◽

Takuya Miyakawa ◽

Per Ertbjerg

Keyword(s):

Meat Quality ◽

Production System ◽

Genetic Background ◽

Skeletal Muscles ◽

Multivariate Analyses ◽

Quality Traits ◽

The Past ◽

Meat Quality Traits ◽

Specific Factors

In the past decades, metabolomics has been used to comprehensively understand a variety of food materials for improvement and assessment of food quality. Farm animal skeletal muscles and meat are one of the major targets of metabolomics for the characterization of meat and the exploration of biomarkers in the production system. For identification of potential biomarkers to control meat quality, studies of animal muscles and meat with metabolomics (MEATabolomics) has been conducted in combination with analyses of meat quality traits, focusing on specific factors associated with animal genetic background and sensory scores, or conditions in feeding system and treatments of meat in the processes such as postmortem storage, processing, and hygiene control. Currently, most of MEATabolomics approaches combine separation techniques (gas or liquid chromatography, and capillary electrophoresis)–mass spectrometry (MS) or nuclear magnetic resonance (NMR) approaches with the downstream multivariate analyses, depending on the polarity and/or hydrophobicity of the targeted metabolites. Studies employing these approaches provide useful information to monitor meat quality traits efficiently and to understand the genetic background and production system of animals behind the meat quality. MEATabolomics is expected to improve the knowledge and methodologies in animal breeding and feeding, meat storage and processing, and prediction of meat quality.

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