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Meat and nutritional quality comparison of purebred and crossbred pigs

机译：纯种和杂交猪的肉类和营养质量比较

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摘要

Crossbreeding is an effective method of improving the efficiency and profit of production in commercial pig operations. To understand the effect of crossbreeding on meat and nutrient quality, a combination including three purebred (Duroc, D; Landrace, L; Yorkshire, Y) and two crossbred pig lines (Landrace x Yorkshire, LY; Duroc x (Landrace x Yorkshire), DLY) frequently used internationally were studied. The results showed that meat from the LY and DLY crosses had lower values for lightness L-24h(*), shear force and epinephrine and higher values for drip loss, C18:1, insulin, glucagon and monounsaturated fatty acids than D, L and Y pigs. Moreover, LY had higher values for post mortem pH and lower values for a* and b* than the purebreds. In contrast, DLY had lower values for pH and higher values for a* and b* than the purebreds. Meat quality-related gene analysis showed that the CAST, IGF2 and MC4R gene expression levels in the LY and DLY pigs were significantly higher than those in the D, L and Y pigs. These results indicate that crossbreeding can alter the meat quality, nutritive value, energy metabolism and gene expression of pigs. Future research should focus on microRNA expression and DNA methylation that regulate gene expression and thus affect the meat quality.
机译：杂交是提高商业猪业务中生产效率和利润的有效方法。要了解杂种对肉类和养分质量的影响，包括三种纯种（Duroc，D; Landrace，L; Yorkshire，Y）和两个杂交猪线（Landrace X Yorkshire，Ly; Duroc X（Landrace X Yorkshire）， Dly）经常在国际上使用过。结果表明，来自LY和DLY交叉的肉具有较低的亮度L-24H（*），剪切力和肾上腺素，滴落损失的较高值，C18：1，胰岛素，胰高血糖素和单饱和脂肪酸而不是D，L和y猪。此外，LY具有更高的验鼠pH值和比纯血统的*和B *较低的值。相反，DLY对pH的pH值和比纯血统的较低值和更高的值。肉质相关的基因分析表明，LY和DLY猪中的铸造，IGF2和MC4R基因表达水平明显高于D，L和Y猪中的猪。这些结果表明，杂交可以改变肉质，营养价值，能量代谢和猪的基因表达。未来的研究应该专注于调节基因表达的MicroRNA表达和DNA甲基化，从而影响肉质。

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