Comparison of carcass traits, meat quality and expressions of <i>MyHCs</i> in muscles between Mashen and Large White pigs
Creators: name: Guo, Xiaohong
name: Qin, Benyuan
name: Yang, Xiaofen
name: Jia, Jingmin
name: Niu, Jiaoyan
name: Li, Meng
name: Cai, Chunbo
name: Zhao, Yan
name: Gao, Pengfei
name: Du, Min
name: Li, Bugao
name: Cao, Guoqing
Publisher: name: Taylor & Francis
Year: 2019
Subjects: subject: Medicine
subject: Cell Biology
subject: Molecular Biology
subject: Neuroscience
subject: Environmental Sciences not elsewhere classified
subject: Ecology
subject: FOS: Biological sciences
subject: Immunology
subject: FOS: Clinical medicine
subject: Biological Sciences not elsewhere classified
subject: Science Policy
subject: Infectious Diseases
subject: FOS: Health sciences
subject: Virology

description: The aim of this study was to evaluate the differences in carcase traits, meat quality and muscle characteristics (mean fibre diameter and <i>MyHCs</i> levels of expression) between Mashen and Large White pigs. A total of 60 pigs (30 Mashen pigs and 30 Large White pigs, half male and half female in each breed) were used in this experiment. Results showed that Mashen pigs exhibited lower slaughter weight, reduced back-fat thickness, reduced loin eye area and lower lean meat ratio than Large White pigs (<i>p</i> &lt; .05). Meat from Large White pigs had higher pH1, greater drip losses, higher Warner-Bratzler shear force values, higher lightness, higher yellowness, and greater mean diameter of muscle fibres. Also, meat from Large white pigs had lower cooked yield, lower redness, and reduced intramuscular fat content than meat from Mashen pigs (<i>p</i> &lt; .05). The contents of 17 amino acids, total amino acids, essential amino acids and umami amino acids in the <i>longissimus dorsi</i> of Mashen pigs were higher than those in Large White pigs (<i>p</i> &lt; .05). Large White pigs had higher monounsaturated fatty acids and lower polyunsaturated fatty acids than Mashen pigs (<i>p</i> &lt; .05). Meanwhile, the expression of <i>MyHCI</i> was significantly higher and the expression of <i>MyHCIIb</i> was lower in Mashen than in Large White pigs (<i>p</i> &lt; .05). The higher <i>MyHCI</i> and lower <i>MyHCIIb</i> found in muscles from Mashen pigs might partially explain meat quality differences found between the two breeds in the present study. These results provide valuable information for meat quality differences between Mashen and Large White pigs.HighlightsCarcase traits and meat quality between Large White and Mashen pigs exhibited significant differences.The total amino acids, essential amino acids and umami amino acids in Mashen pigs were higher than those in Large White pigs.Large White pigs had higher monounsaturated fatty acids and lower polyunsaturated fatty acids than Mashen pigs.The expression of <i>MyHCI</i> was significantly higher and the expression of <i>MyHCIIb</i> was lower in Mashen than in Large White pigs. Carcase traits and meat quality between Large White and Mashen pigs exhibited significant differences. The total amino acids, essential amino acids and umami amino acids in Mashen pigs were higher than those in Large White pigs. Large White pigs had higher monounsaturated fatty acids and lower polyunsaturated fatty acids than Mashen pigs. The expression of <i>MyHCI</i> was significantly higher and the expression of <i>MyHCIIb</i> was lower in Mashen than in Large White pigs.