Dataset Information

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

ABSTRACT: 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.

SUBMITTER: Gan M

PROVIDER: S-EPMC7278381 | biostudies-literature | 2020 May

REPOSITORIES: biostudies-literature

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

Gan Mailin M Shen Linyuan L Chen Lei L Jiang Dongmei D Jiang Yanzhi Y Li Qiang Q Chen Ying Y Ge Guihua G Liu Yihui Y Xu Xu X Li Xuewei X Zhang Shunhua S Zhu Li L

Animals : an open access journal from MDPI 20200509 5

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 ...[more]

PMID: 32397391

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Dataset Information

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

Publications

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

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