Meat Quality, Amino Acid, and Fatty Acid Composition of Liangshan Pigs at Different Weights
Indigenous pig breeds are important biological resources and their diversity has been severely damaged. The Liangshan pig is a typical mountain-type local pig breed in southwest China. Here, the meat quality, amino acid, and fatty acid composition of Liangshan pigs were compared at seven stages with...
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| Format: | Article |
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MDPI AG
2020-05-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/10/5/822 |
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| author | Mailin Gan Linyuan Shen Lei Chen Dongmei Jiang Yanzhi Jiang Qiang Li Ying Chen Guihua Ge Yihui Liu Xu Xu Xuewei Li Shunhua Zhang Li Zhu |
| author_facet | Mailin Gan Linyuan Shen Lei Chen Dongmei Jiang Yanzhi Jiang Qiang Li Ying Chen Guihua Ge Yihui Liu Xu Xu Xuewei Li Shunhua Zhang Li Zhu |
| author_sort | Mailin Gan |
| collection | DOAJ |
| description | Indigenous pig breeds are important biological resources and their diversity has been severely damaged. The Liangshan pig is a typical mountain-type local pig breed in southwest China. Here, the meat quality, amino acid, and fatty acid composition of Liangshan pigs were compared at seven stages within the weight range of 50–90 kg. A score for comprehensive factors of meat quality was maintained after rising and kept in a plateau within 74.9–91.5 kg of body weight. The total amount of amino acids in the longissimus dorsi muscle remained stable, and the total fatty acids showed an upward trend. Amino acid composition analysis revealed that as the body weight of Liangshan pigs increased, umami, basic, and acidic amino acid contents decreased, while the essential amino acids (EAA) content and the ratio of basic amino acids to acidic amino acids increased. Fatty acid composition analysis revealed that as body weight increased, the content of polyunsaturated fatty acids (PUFA) exhibited a downward trend, while the content of saturated fatty acids (SFA) exhibited an upward trend. This study is a primary step towards the development and utilization of Liangshan pigs and provides useful information for local pork processing and genetic improvement. |
| first_indexed | 2024-03-10T19:56:04Z |
| format | Article |
| id | doaj.art-044597a31b0e439ebeff9de0c3ce7cdb |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-10T19:56:04Z |
| publishDate | 2020-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-044597a31b0e439ebeff9de0c3ce7cdb2023-11-19T23:53:08ZengMDPI AGAnimals2076-26152020-05-0110582210.3390/ani10050822Meat Quality, Amino Acid, and Fatty Acid Composition of Liangshan Pigs at Different WeightsMailin Gan0Linyuan Shen1Lei Chen2Dongmei Jiang3Yanzhi Jiang4Qiang Li5Ying Chen6Guihua Ge7Yihui Liu8Xu Xu9Xuewei Li10Shunhua Zhang11Li Zhu12College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Animal Science and Technology, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Animal Science and Technology, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Animal Science and Technology, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Life Science, Sichuan Agricultural University, Yaan 625014, ChinaSichuan Province General Station of Animal Husbandry, Chengdu 611130, ChinaSichuan Province General Station of Animal Husbandry, Chengdu 611130, ChinaSichuan Province General Station of Animal Husbandry, Chengdu 611130, ChinaSichuan Province General Station of Animal Husbandry, Chengdu 611130, ChinaSichuan Province General Station of Animal Husbandry, Chengdu 611130, ChinaCollege of Animal Science and Technology, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Animal Science and Technology, Sichuan Agricultural University, Chengdu 611130, ChinaCollege of Animal Science and Technology, Sichuan Agricultural University, Chengdu 611130, ChinaIndigenous pig breeds are important biological resources and their diversity has been severely damaged. The Liangshan pig is a typical mountain-type local pig breed in southwest China. Here, the meat quality, amino acid, and fatty acid composition of Liangshan pigs were compared at seven stages within the weight range of 50–90 kg. A score for comprehensive factors of meat quality was maintained after rising and kept in a plateau within 74.9–91.5 kg of body weight. The total amount of amino acids in the longissimus dorsi muscle remained stable, and the total fatty acids showed an upward trend. Amino acid composition analysis revealed that as the body weight of Liangshan pigs increased, umami, basic, and acidic amino acid contents decreased, while the essential amino acids (EAA) content and the ratio of basic amino acids to acidic amino acids increased. Fatty acid composition analysis revealed that as body weight increased, the content of polyunsaturated fatty acids (PUFA) exhibited a downward trend, while the content of saturated fatty acids (SFA) exhibited an upward trend. This study is a primary step towards the development and utilization of Liangshan pigs and provides useful information for local pork processing and genetic improvement.https://www.mdpi.com/2076-2615/10/5/822Liangshan pigmeat qualityamino acidfatty acidtraditional pig products |
| spellingShingle | Mailin Gan Linyuan Shen Lei Chen Dongmei Jiang Yanzhi Jiang Qiang Li Ying Chen Guihua Ge Yihui Liu Xu Xu Xuewei Li Shunhua Zhang Li Zhu Meat Quality, Amino Acid, and Fatty Acid Composition of Liangshan Pigs at Different Weights Animals Liangshan pig meat quality amino acid fatty acid traditional pig products |
| title | Meat Quality, Amino Acid, and Fatty Acid Composition of Liangshan Pigs at Different Weights |
| title_full | Meat Quality, Amino Acid, and Fatty Acid Composition of Liangshan Pigs at Different Weights |
| title_fullStr | Meat Quality, Amino Acid, and Fatty Acid Composition of Liangshan Pigs at Different Weights |
| title_full_unstemmed | Meat Quality, Amino Acid, and Fatty Acid Composition of Liangshan Pigs at Different Weights |
| title_short | Meat Quality, Amino Acid, and Fatty Acid Composition of Liangshan Pigs at Different Weights |
| title_sort | meat quality amino acid and fatty acid composition of liangshan pigs at different weights |
| topic | Liangshan pig meat quality amino acid fatty acid traditional pig products |
| url | https://www.mdpi.com/2076-2615/10/5/822 |
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