Comparison of carcass traits, meat quality and expressions of MyHCs in muscles between Mashen and Large White pigs

Abstract

The aim of this study was to evaluate the differences in carcase traits, meat quality and muscle characteristics (mean fibre diameter and MyHCs 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 (p < .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 (p < .05). The contents of 17 amino acids, total amino acids, essential amino acids and umami amino acids in the longissimus dorsi of Mashen pigs were higher than those in Large White pigs (p < .05). Large White pigs had higher monounsaturated fatty acids and lower polyunsaturated fatty acids than Mashen pigs (p < .05). Meanwhile, the expression of MyHCI was significantly higher and the expression of MyHCIIb was lower in Mashen than in Large White pigs (p < .05). The higher MyHCI and lower MyHCIIb 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.

Highlights

• 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 MyHCI was significantly higher and the expression of MyHCIIb was lower in Mashen than in Large White pigs.

Keywords:

• Carcase trait
• meat quality
• muscle fibre type
• myosin heavy chain
• pig

Acknowledgements

Thanks to all the staff of the Datong pig farm.

Disclosure statement

We confirm that this manuscript has not been published in whole or in part and is not being considered for publication elsewhere. The authors declare that there is no conflict of interests.

Funding

This work was supported by the Programme for Sanjin Scholar [grant numbers 2016, 2017], the Fund for Shanxi 1331 Project [grant number 2017], the Foundation of Science and Technology Innovation Team of Shanxi Province [grant number 201705D131028-19], the National Natural Science Foundation of China [grant number 31872336] and the Programme for the Top Young Academic Leaders of Higher Learning Institutions of Shanxi.