Pork Has a Better Amino Acid Profile Than Beef
Animals (Basel). 2020 May; 10(5): 822.
Meat Quality, Amino Acrid, and Fatty Acid Composition of Liangshan Pigs at Different Weights
Yanzhi Jiang
3Higher of Life Science, Sichuan Agronomical University, Yaan 625014, Prc; nc.ude.uacis@62531
Received 2020 Mar 27; Accepted 2020 May 5.
Abstract
Uncomplicated Summary
The research on the quality of traditional pork tin can not but provide a reference for the thorough breeding and food development of pigs, simply also make a reference for understanding the local history and social culture. The Liangshan pig is a traditional Chinese miniature pig brood. It is mainly raised in the Liangshan Yi surface area and is closely related to the dietary culture of the local people. The characteristics of, and changes in, the meat quality, amino acrid composition and fatty acid composition of Liangshan pigs of different weights were revealed for the offset time in this paper. Information technology was found that as the weight of Liangshan pigs increased, the contents of marbling score, intramuscular fat, shear force, Met, Asp, Asn, C18: 0 and C20: 2 increased, and baste loss, Trp and C22: 6 decreased. Taken together, our findings serve as a reference for the evolution of the local Liangshan pig industry.
Abstract
Indigenous squealer breeds are of import 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 acrid, and fat acid composition of Liangshan pigs were compared at seven stages inside the weight range of fifty–xc kg. A score for comprehensive factors of meat quality was maintained afterward rising and kept in a plateau within 74.9–91.5 kg of body weight. The full amount of amino acids in the longissimus dorsi musculus 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 every bit trunk weight increased, the content of polyunsaturated fatty acids (PUFA) exhibited a downwardly trend, while the content of saturated fatty acids (SFA) exhibited an upward tendency. This study is a primary pace towards the development and utilization of Liangshan pigs and provides useful data for local pork processing and genetic improvement.
Keywords: Liangshan sus scrofa, meat quality, amino acid, fatty acrid, traditional hog products
1. Introduction
Local pigs are of import biological resources for new breeds and strains, the protection of animal diversity, and the realization of sustainable brute husbandry [1]. Pig production and breeding take rapidly entered globalization aslope economic globalization. Duroc, Yorkshire, Landrace, and Buckshire pigs represent the bulk of breeds on the market, whereas many local pig breeds are endangered [2]. It is worth noting that hog breeding has long pursued high growth rates and high lean meat rates, which has led to a decline in pork quality, such as meat color, shear strength and flavour [3]. Nonetheless, consumers take recently begun to pursue pork of a college quality and richer flavor. Therefore, local pig breeds are a resources that could meet the diverse needs of consumers [four].
The formation of local pig breeds is closely related to the local environment and people'southward consuming habits [5]. Pigs are an of import part of local society and culture. In-depth studies of pork quality not only provide a reference for improved breeding and food development but can also provide insights into local history and social culture. The development and utilization of local pig breeds is an important style to protect local squealer resources and diet culture and is of groovy significance for local economical development and national cultural heritage.
The Liangshan pig is a traditional small-sized Chinese indigenous pig breed, mainly reared in the Yi minority region of Liangshan, China. It has a stiff resistance to common cold and thrives on coarse feed. Like most local pigs, Liangshan pigs have stiff adjustability and good meat quality. However, Liangshan pigs take a tedious growth rate and low feed conversion rate; therefore, the population of Liangshan pigs has decreased rapidly in recent years [6]. Express data exists on the Liangshan sus scrofa brood; therefore, the goal was to learn basic information of different quality characteristics to be used a future reference in the evolution and utilization.
In the present study, the quality, and amino acrid and fat acid composition of meat from 140 slaughtered Liangshan pigs was measured. The analysis of these data will help towards understanding meat quality characteristics and change rules of Liangshan pigs, and to codify optimal slaughter times and suitable food development strategies. The results of this study are also of reference value for the genetic improvement of other local pigs and the evolution of specialty foods.
two. Materials and Methods
The experimental protocol was approved by the Animate being Care and Ethics Committee of Sichuan Agricultural Academy, Sichuan, Red china, under permit No. DKY-S20123030 and No. DKY-S20123138.
two.1. Animals
The experiment was organized and performed at the Liangshan hog conservation farm of Mabian Gold Liangshan Agriculture Evolution Co. Ltd. (Sichuan, Mainland china). A full of 140 pigs with a similar nativity engagement and birth weight (half barrows and half gilts) were randomly selected from the farm. Based on the methods of previous reports, 140 pigs were slaughtered at 7 different weight stages (the difference between each stage was approximately vi kg) between 160 and 260 days of age, with 20 pigs from each stage (Table ane). The ingredients of the basal experiment diets are shown in Table S1.
Table 1
Information of Liangshan pigs being slaughtered.
| Group. | 1 | 2 | 3 | 4 | v | 6 | 7 |
|---|---|---|---|---|---|---|---|
| Number | twenty | 20 | twenty | 20 | 20 | 20 | 20 |
| Body weight, kg | 53.2 | 59.v | 67.4 | 74.ix | 80.4 | 86.7 | 91.5 |
2.ii. Management
All pigs were fed the same commercial feedstuff. The pigs had advertising libitum access to diet and water. All pigs were slaughtered following the method of Xiao et al. [7]. After transport to the abattoir, the pigs had no access to feed for 24 h earlier slaughter.
2.3. Meat Quality Trait Measurements
The determination of meat quality traits mainly refers to those used in our previous study [i]. The longissimus dorsi muscle samples used to mensurate meat quality traits were collected from the left side of the carcass next to the last rib, within 45 min after slaughter. The penultimate iii–4 intercostal samples (the thickness is well-nigh 3 cm) of the longissimus dorsi muscle were used to measure pH, color and marbling scores (MS), and the samples (about 300–500 g) of the last rib of the longissimus dorsi muscle was used to mensurate drip loss, cooking loss and shear force (SF). The meat samples' pH was adamant using a pH meter (model 720A; Orion Inquiry Inc., Boston, MA, United states) according to the procedure of Alonso et al. [8]. The starting time measurement was to measure the central 1/iii location area of the meat sample at 45 min post-mortem (pHi), and the 2nd at 24 h (pH2). Make 3 repetitions for each sample, take 3 readings for each repetition, and then calculate the average. Color parameters were measured using a Minolta CR-300 colorimeter (Minolta Camera, Osaka, Nippon). Baste loss was calculated from the weight loss of a sample (approximately 30 g) wrapped in foil and placed on a flat plastic grid after storage for 24 h at four °C. Cooking loss was determined by cooking meat samples for 30 min, and then, later cooling, measuring the weight loss relative to the uncooked weight. Marbling scores (MS) were determined using longissimus dorsi muscle 24 h later on slaughter (colorimetric method, 5-signal scale; the larger the score value, the richer the musculus fat content). Shear force (SF) was determined using a Texture Analyzer (TA.XT. Plus, Stable Micro Systems, Godalming, UK) equipped with a Warner-Bratzler shearing device.
2.4. Analysis of Free Amino Acids and Fatty Acids
Free amino acid (FAA) and fatty acrid compositions were determined according to a previous commodity [1]. FAA composition was measured using liquid chromatography–mass spectrometry (Liquid phase: LC-20AD, Shimadzu, Japan; Mass Spectrometry: 5500 Q TRAP LC-MS/MS, AB SCIEX, Framingham, MA, United states of america), and gas chromatography–mass spectrometry (GC-MS 7890B-5977A, Agilent, Palo Alto, CA, United states) was used to detect fatty acrid limerick.
two.5. Meat Chemical Composition
Intramuscular fat (International monetary fund), crude protein (CP) and ash contents were measured by the Nutrition Institute of Sichuan Agricultural University. CP was determined past the Kjeldahl method, and IMF content was determined past Soxhlet extraction [9].
2.6. Statistical Analyses
The ANOVA procedure was performed in SAS for Windows Release 8.0 (SAS Institute Inc., Cary, NC, U.s.a.) and was used to analyze the data collected. Duncan's test was used for comparing the mean values of the results. Mean values and standard errors are shown in the tables, with differences considered significant if p < 0.05. A comprehensive evaluation of Liangshan pigs at different bodyweight stages was performed using a cistron analysis exam.
three. Results
3.ane. Meat Quality and Meat Crude Chemical Limerick
The meat quality and crude chemical limerick of Liangshan pig meat samples exhibited significant differences at unlike stages (Table 2). The first stage exhibited the highest L*2 and drip loss values, while the marbling score, shear force, crude protein, and intramuscular fat content were the lowest. At the seventh stage, meat samples' pH1, shear force, and intramuscular fat content were the highest, while drip loss and ash value were the lowest.
Table ii
Meat quality of Liangshan squealer at different stages.
| Meat Quality | Grouping | Due south.E. | Significance | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | |||
| pH1 | 6.forty b | 6.34 b | half-dozen.60 ab | half dozen.56 ab | 6.threescore ab | six.48 b | six.63 a | 0.04 | * |
| pH2 | 6.02 b | 5.89 b | six.11 ab | 6.18 a | 6.14 ab | 5.92 b | half-dozen.16 ab | 0.04 | * |
| L*one | 41.49 a | 41.50 a | 39.01 b | 39.91 b | twoscore.56 ab | 38.98 b | 39.sixteen b | 0.42 | * |
| L*2 | 44.58 a | 44.05 a | 42.41 a | 43.78 ab | 44.12 a | 42.93 b | 43.89 ab | 0.28 | * |
| Marbling score | two.25 b | ii.75 b | 3.33 ab | 3.67 a | 3.50 a | three.87 a | iii.67 a | 0.22 | * |
| Shear force, kg | iii.24 b | four.09 b | 4.39 ab | iv.99 ab | 4.96 ab | four.xc ab | five.27 a | 0.27 | * |
| Drip loss, % | 5.18 a | 4.82 ab | 4.43 b | iv.31 b | 4.35 b | 4.32 b | 4.24 b | 0.13 | * |
| Cooking loss, % | 34.05 b | 34.39 b | 33.74 b | 36.17 a | 35.94 ab | 34.68 b | 35.75 ab | 0.37 | * |
| Crude protein, % | 18.69 c | xix.01 bc | 19.25 b | 19.36 b | 19.49 ab | xix.98 a | 19.09 bc | 0.xv | * |
| Intramuscular fat, % | 3.22 b | 3.81 b | 4.46 ab | 4.49 ab | 4.42 ab | 4.71 a | 5.02 a | 0.76 | * |
| Ash, % | ane.xix b | 1.21 b | 1.16 b | 1.xx b | 1.xv b | 1.xi b | 1.05 a | 0.27 | * |
With the increase in slaughter weight, meat samples' pH1, pHtwo, cooking loss, and crude poly peptide increased slowly and fluctuated, while marbling score, shear forcefulness and intramuscular fat content rapidly and continuously increased (Figure 1A,B). As the slaughter weight increased, 50*1, Fifty*2 and ash decreased slowly and fluctuated, while drip loss rapidly and continuously decreased (Figure 1C,D). The overall analysis score for of Liangshan sus scrofa quality factors first increased and then remained at high levels with further increases in bodyweight (Figure 1E,F).
Change pattern of Liangshan pig meat quality traits. (A) Slowly increasing meat quality traits. (B) Rapidly increasing meat quality traits. (C) Slowly falling meat quality traits. (D) Speedily falling meat quality traits. (E) Crushed stone graph for factor assay of meat quality traits. (F) Comprehensive score for factor analysis of meat quality traits.
3.two. Free Amino Acid Contents
Information technology can be seen in Table 3 and Figure twoA that the full amino acid (TAA) content in the longissimus dorsi muscle of Liangshan pigs slightly fluctuated (˂30%) at different stages; the highest value was in the first stage and the everyman was in the second stage. Lys, Ile, Val, Trp, His, Arg, Glu, Tyr and Ala contents in Liangshan pig longissimus dorsi muscle were highest in the first stage, and Thr, Gln, Gly and Pro were the highest in the third stage (Table iii). Leu, Met, Ser and Asp contents were highest in the sixth phase, and Ile and Asn were the highest in the seventh stage.
Analysis of amino acrid limerick in the longissimus dorsi muscle. (A) Changes in total amino acid (TAA) content and changes in essential amino acids (EAA) and non-essential amino acids (NEAA). (B) The content of basic and acidic amino acids. (C) The amino acid ratios of longissimus dorsi muscle with different flavors. Umami AA: Glu, Asp; Sweet AA: Gly, Ala, Ser, Thr, Pro, Gln, Lys; Bitter AA: Tyr, Arg, His, Val, Met, Ile, Leu, Trp, Phe.
Tabular array 3
The amino acid content of longissimus dorsi musculus of Liangshan pig (mg/100g).
| Amino Acrid | Phase | South.E. | Significance | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 1 | two | 3 | iv | 5 | half-dozen | 7 | |||
| EAA | |||||||||
| Lys | 4.11 a | 3.04 b | 3.95 a | three.22 b | two.90 b | 3.71 ab | 3.96 a | 0.19 | * |
| Ile | 2.39 b | 2.13 bc | 2.27 b | two.07 b c | one.73 c | two.92 a | 2.39 b | 0.14 | * |
| Leu | 4.09 b | 3.54 bc | 3.82 bc | 3.70 bc | 3.13 c | 5.25 a | four.27 b | 0.25 | * |
| Val | iv.05 a | 3.thirty bc | three.56 b | 3.47 b | three.01 c | iii.33 bc | three.67 ab | 0.12 | * |
| Thr | 3.09 ab | 2.64 b | 3.22 a | 2.68 b | 2.44 b | 3.57 a | 3.05 ab | 0.fifteen | * |
| Phe | 2.79 b | 2.75 b | 2.81 ab | two.43 b | 2.46 b | 3.19 a | 3.10 ab | 0.11 | * |
| Met | 1.62 b | 1.49 b | 1.51 b | i.76 b | 1.55 b | 2.lxxx a | 2.61 a | 0.21 | * |
| Trp | 0.57 a | 0.35 b | 0.48 a b | 0.46 ab | 0.21 b | 0.28 b | 0.23 b | 0.05 | * |
| NEAA | |||||||||
| His | 3.17 a | ii.62 b | two.79 b | 2.52 b | 2.55 b | iii.09 ab | 2.60 b | 0.x | * |
| Gln | xix.76 bc | 19.07 bc | 25.13 a | 17.88 c | 21.23 b | 22.31 ab | 18.xc bc | 0.94 | * |
| Arg | iii.38 a | ii.31 bc | two.66 b | 2.22 bc | 1.87 c | 3.19 ab | 2.72 ab | 0.20 | * |
| Glu | four.60 a | iii.22 bc | iii.52 b | 3.48 b | 4.03 b | 3.01 bc | 2.63 c | 0.25 | * |
| Ser | iii.71 ab | 2.84 b | 3.04 b | two.91 b | two.84 b | 4.52 a | four.14 a | 0.26 | * |
| Asp | 0.34 b | 0.27 b | 0.48 a | 0.32 b | 0.33 b | 0.50 a | 0.49 a | 0.04 | * |
| Gly | seven.70 ab | half dozen.29 b | 7.88 a | half dozen.01 b | 6.77 b | 6.25 b | 6.02 b | 0.30 | * |
| Tyr | 2.36 a | i.65 b | two.34 a | 1.39 b | 1.50 b | ane.94 ab | one.72 b | 0.15 | * |
| Ala | 21.39 a | 15.17 c | xix.fifteen ab | 17.16 bc | 17.08 bc | 18.57 b | 17.04 bc | 0.75 | * |
| Asn | 1.52 b | i.68 b | 1.59 b | i.25 b | 1.26 b | 1.94 ab | 2.17 a | 0.13 | * |
| Pro | 0.89 b | 0.92 b | 1.06 a | 0.81 b | 0.94 ab | 1.01 ab | 1.05 a | 0.03 | * |
| TAA | 91.53 a | 75.28 b | 91.26 a | 75.74 b | 77.83 b | 91.38 a | 82.76 ab | 2.87 | * |
The content of essential amino acids (EAA) in the longissimus dorsi musculus of Liangshan pigs in the seventh stage was the highest, reaching 28.xiii% (Effigy 2A). Further analysis revealed that as the slaughter weight increased, the limerick of basic amino acids and acidic amino acids in the longissimus dorsi muscle showed a downward trend and fluctuated, while the ratio of basic amino acids to acidic amino acids increased in fluctuation (Effigy 2B). Sweetness and umami amino acids were highest in the fifth stage, while bitter amino acids were highest in the sixth phase (Figure 2C).
three.3. Fatty Acid Levels
A total of 24 fat acids were measured in the longissimus dorsi musculus of Liangshan pigs in the vii stages tested (Table 4). C16:0, C18:1, C18:2, C18:0, C20:4 and C14:0 are contained in more than than 1%, and the cumulative proportion of these fat acids exceeded 96% in the vii stages (Figure 3A). The C18:1 content was highest in the 4th phase, and the C16:0 content was highest in all stages other than stage six. The saturated fat acids (SFA) was the everyman in the first stage and the highest in the fifth stage. Monounsaturated fatty acid (MUFA) content was highest in the fourth stage and lowest in the 7th stage. Polyunsaturated fatty acids (PUFA) content was highest in the first stage and lowest in the fifth phase (Figure 3B,C). Further analysis revealed that the overall n6 and n3 content showed a down trend, while the n6:n3 values increased in volatility (Figure threeD).
Analysis of fatty acid limerick and characteristics in the longissimus dorsi muscle. (A) The content of the top half dozen fatty acids. (B) A composition of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fat acids (PUFA) in longissimus dorsi muscle. (C) Changes in SFA, MUFA and PUFA contents. (D) The ratio of n6:n3 of longissimus dorsi muscle.
Table 4
Fatty acid content of the longissimus dorsi musculus of the Liangshan pig (mg/100g).
| FA | Phase | S.E. | Significance | ||||||
|---|---|---|---|---|---|---|---|---|---|
| 1 | ii | 3 | 4 | 5 | 6 | seven | |||
| C8:0 | 0.25 b | 0.25 b | 0.21 b | 0.31 a | 0.xxx ab | 0.30 ab | 0.34 a | 0.02 | |
| C10:0 | 2.39 b | ii.56 b | 2.33 b | 3.50 a | three.xix a | three.21 a | 3.24 a | 0.eighteen | * |
| C12:0 | 1.93 b | 2.23 b | i.74 b | ii.67 a | two.89 a | 2.63 a | 2.47 a | 0.xvi | * |
| C14:0 | 24.95 b | 29.87 a | 23.21 b | 33.81 a | 33.98 a | 34.43 a | 32.08 a | ane.73 | * |
| C15:0 | 1.23 c | one.37 bc | 1.24 c | i.47 bc | 1.85 a | 1.43 bc | 1.54 b | 0.08 | * |
| C15:i | 0.69 b | 0.88 ab | 0.69 b | 0.68 b | 0.69 b | ane.02 a | 1.10 a | 0.07 | * |
| C16:0 | 391.56 b | 453.18 b | 397.11 b | 491.12 ab | 517.62 ab | 534.75 a | 490.13 ab | 21.29 | * |
| C17:0 | 4.18 b | 5.02 b | 4.31 b | 5.47 ab | 6.07 a | 5.36 ab | 5.84 ab | 0.27 | * |
| C17:1 | 3.03 b | 4.26 ab | three.69 b | four.62 ab | 5.03 a | 4.78 ab | three.92 b | 0.26 | * |
| C18:0 | 165.32 b | 301.69 a | 275.sixty a | 337.06 a | 350.95 a | 356.85 a | 344.99 a | 25.73 | * |
| C18:i | 353.17 b | 440.08 ab | 393.2 b | 513.13 a | 463.96 ab | 482.58 a | 464.37 ab | 19.75 | * |
| C18:2 | 349.93 b | 403.99 ab | 340.86 b | 443.twenty a | 341.58 b | 458.eleven a | 455.98 a | 20.59 | * |
| C18:three | half dozen.71 b | 7.96 a | 6.45 b | 8.76 a | 9.12 a | 9.16 a | eight.04 ab | 0.42 | * |
| C20:0 | three.34 b | four.12 ab | three.48 b | 4.74 a | 4.98 a | four.91 a | iv.91 a | 0.27 | * |
| C20:1 | viii.forty b | 10.55 ab | 8.40 b | eleven.77 a | ten.96 ab | 12.16 a | xi.72 a | 0.59 | * |
| C20:2 | 9.33 b | 12.16 b | nine.54 b | xiii.15 ab | 13.10 ab | xiii.12 ab | fifteen.47 a | 0.82 | * |
| C20:3 | one.45 ab | ane.42 ab | 0.99 c | 1.39 ab | one.31 b | 1.41 ab | 1.61 a | 0.07 | * |
| C20:four | 153.91 b | 169.97 ab | 126.87 b | 197.36 a | 158.14 b | 190.68 ab | 198.31 a | 10.04 | * |
| C20:five | 3.11 bc | iii.31 b | 2.60 c | iii.30 b | 4.07 a | 3.46 b | 3.16 bc | 0.17 | * |
| C22:0 | 0.93 b | 0.xc b | 0.79 b | i.01 b | 1.36 a | 1.03 b | one.03 b | 0.07 | * |
| C22:ane | 0.54 b | 0.60 b | 0.54 b | 0.57 b | 0.75 a | 0.56 b | 0.57 b | 0.03 | * |
| C22:6 | 6.61 ab | 6.02 ab | 3.71 b | 4.68 b | 7.82 a | 4.70 b | four.sixteen b | 0.56 | * |
| C23:0 | 0.14 b | 0.12 b | 0.10 b | 0.xv b | 0.26 a | 0.thirteen b | 0.fourteen b | 0.02 | * |
| C24:0 | 0.51 b | 0.48 b | 0.41 b | 0.60 b | 0.93 a | 0.54 b | 0.62 b | 0.06 | * |
| TFA | 1493.61 b | 1862.99 ab | 1608.07 b | 2084.52 a | 1940.91 ab | 2127.31 a | 2055.74 a | 92.93 | * |
three.4. Comprehensive Meat Quality Evaluation of Liangshan Pigs at Dissimilar Bodyweight Stages
Correlation analysis was performed on meat quality indicators that changed by >fifty% of their values at the first stage. Mar bling score was significantly positively correlated with shear force, intramuscular fat, and C18:0 content. Shear strength was significantly positively correlated with intramuscular fat and C18:0 content. Intramuscular fatty content was significantly positively correlated with Asp and C18:0 content, and significantly negatively correlated with C22:half-dozen content (Table 5).
Table 5
Correlation analysis of the indexes of longissimus dorsi in Liangshan pig.
| MS | SF | IMF | Trp | Met | Asp | Asn | C18:0 | C20:ii | C22:6 | |
|---|---|---|---|---|---|---|---|---|---|---|
| MS | 1 | |||||||||
| SF | 0.95 * | 1 | ||||||||
| IMF | 0.95 * | 0.95 * | i | |||||||
| Trp | −0.58 | −0.65 | −0.64 | 1 | ||||||
| Met | 0.66 | 0.67 | 0.7 | −0.62 | one | |||||
| Asp | 0.71 | 0.64 | 0.83 * | −0.55 | 0.68 | 1 | ||||
| Asn | 0.23 | 0.35 | 0.43 | −0.53 | 0.71 | 0.52 | 1 | |||
| C18:0 | 0.79 * | 0.83 * | 0.80 * | −0.64 | 0.29 | 0.46 | 0.22 | 1 | ||
| C20:2 | 0.22 | 0.48 | 0.41 | −0.6 | 0.54 | 0.three | 0.67 | 0.23 | 1 | |
| C22:6 | −0.74 | −0.67 | −0.8 * | 0.xix | −0.61 | −0.75 | −0.49 | −0.53 | −0.1 | i |
Through gene analysis, three feature values greater than 1 were obtained, and the cumulative contribution rate of the components reached 91.eighteen% (Effigy fourA). The component matrix results are shown in Table 6. The start principal component (PC) is mainly related to mar bling score, shear force and C18:0 content, the 2d principal component is mainly related to C22:6 content, and the tertiary primary component is mainly related to C20:ii content (Table 6). As can be seen from Figure 4B, the comprehensive score shows a tendency of get-go increasing, then decreasing (Effigy 4B).
Results of the cistron assay. (A) A crushed stone graph. (B) A comprehensive score for factor analysis.
Table 6
Rotated component matrix.
| PC 1 | MS | SF | IMF | Trp | Met | Asp | Asn | C18:0 | C20:2 | C22:vi |
|---|---|---|---|---|---|---|---|---|---|---|
| 1 | 0.811 | 0.833 | 0.749 | −0.636 | 0.244 | 0.382 | −0.051 | 0.919 | 0.193 | −0.333 |
| 2 | 0.546 | 0.415 | 0.602 | −0.028 | 0.637 | 0.751 | 0.486 | 0.174 | −0.004 | −0.911 |
| 3 | 0.073 | 0.277 | 0.25 | −0.676 | 0.609 | 0.286 | 0.8 | 0.082 | 0.901 | −0.004 |
four. Give-and-take
The Liangshan pig is a typical pocket-sized-sized mount-type pig breed, which is mainly distri buted in the Yi Autonomous Prefecture of Liangshan. Similar most of the world's local sus scrofa breeds, Liangshan pigs are endangered [10,11]. The natural surround of the Liangshan Yi area and the dietary culture of the local people have determined the characteristics of Liangshan pigs. Yet, piddling is known virtually the basic biological characteristics of the Liangshan pig. Many studies have shown that historic period and weight are the most important factors affecting meat quality [12,13]. Here, meat quality traits, and amino acid and fat acid limerick of the longissimus dorsi muscle of Liangshan pigs were measured at vii stages (between 50 and 90 kg bodyweight) and were analyzed for their characteristics and changes.
Studies on the development of beast tissues and organs have shown that fatty deposition occurs later than muscle degradation, and fat deposition is rapid after the turning betoken in fauna growth [14]. Our previous results showed that the Liangshan grunter growth turning point was 193.iv days at 62.5 kg [six]. In the present report, mar bling score and International monetary fund content increased rapidly with weight proceeds. As Liangshan pigs' weight increased, the shear force of the longissimus dorsi muscle rapidly increased, which may be due to the gradual growth of the muscle fi ber diameter and an increase in musculus connective tissue content [15]. Drip loss decreased as slaughter weight increased. The effect of weight on drip loss is consistent with the findings of other reports [13,xvi].
Amino acids are basic units that make upwards proteins required by animals [17]. EAAs must be o btained directly from food, which is extremely important for maintaining the body's nitrogen balance and wellness [eighteen]. The total amount of amino acids in the longissimus dorsi muscle of Liangshan pigs at different weights remained relatively stable, simply EAA content showed an upward tendency. Amino acid composition is also related to the gustation of meat. Amino acids are normally divided into sweet amino acids, bitter amino acids, and umami amino acids [xix,twenty]. The sweet and bitter amino acid contents of Liangshan pigs were relatively sta ble at dissimilar bodyweights, but umami amino acid content gradually decreased. Approximately thirty% of umami amino acids were lost by the seventh stage compared to the first stage.
Amino acids are also divided into neutral amino acids, bones amino acids, and acidic amino acids [21]. The acidity and basicity of amino acids are usually determined co-ordinate to the num ber of motorcar boxyl groups and amino groups. Amino acids with more auto boxyl groups than amino groups per molecule are termed 'acidic' (Asp and Glu) [22], otherwise they are termed 'basic' (Arg, Lys and His) [23]. Interestingly, as the weight of Liangshan pigs increased in this study, bones and acidic amino acid contents decreased, while the ratio of basic to acidic amino acids increased. This may be a reason for the increment in Liangshan pig meat sample pH equally weight increased.
Every bit bodyweight increased, the full fatty acid content of Liangshan pig meat samples showed an upward tendency, which was consistent with intramuscular fat content and mar bling score. Dietary fatty acids are closely related to cardiovascular health, and higher SFA content in meat products has been shown to touch cholesterol metabolism [24]. PUFAs possess many physiological functions [25], such every bit maintaining biofilm structures, treating cardiovascular diseases [26], anti-inflammation [27], and the promotion of brain development [28]. It is worth noting that every bit the weight of Liangshan pigs increased, SFA content showed an upwardly trend, while the changes of PUFA were symmetrical with SFA. Further analysis revealed that n6:n3 values in Liangshan pig meat samples showed a ascent tendency of volatility.
Amid the 54 indicators measured in this report, 10 indicators changed by more than fifty%. Amongst these indicators, three were of meat quality traits, iv were amino acids, and three were fatty acids. Correlation analysis showed that equally intramuscular fat was deposited, C18:0 and Asp content increased rapidly, while C22:half dozen content decreased rapidly. Although saturated fatty acids are associated with a college gamble of cardiovascular disease, C18:0 does not lead to an increment in blood cholesterol [24]. Asp is an umami amino acrid, and an increase in Asp can improve the taste of pork [29]. Further factor analysis shows that, in the fourth to 7th stages, the comprehensive score was higher, which is consequent with the gene analysis results based on meat quality traits. A similar design was also plant in other sus scrofa breeds [16].
5. Conclusions
The electric current results show that differences in meat quality, amino acid composition, and fatty acid composition are present in Liangshan pigs at different slaughter weights. As bodyweight increased, mar bling score, intramuscular fat, shear force, Met, Asp, Asn, C18:0, and C20:2 content increased, and drip loss, Trp and C22:6 content decreased. The comprehensive factor score first increased and then decrease with weight proceeds inside 74.9–91.five kg of bodyweight. When slaughtering between 74.9 and 80.4 kg, the meat quality of Liangshan pigs is the all-time. Slaughtering between 74.5 and 80.4 kg provides the all-time meat quality in Liangshan pigs. In addition, when slaughtered at lxxx.iv kg, pork had the highest sweet amino acid content and the lowest n6:n3 ratio. Therefore, because the meat quality, amino acrid limerick and fatty acid limerick, the suitable slaughter weight of Liangshan pigs is 74.9–eighty.four kg. This study provides effective data for the genetic comeback and specialty food processing of Liangshan pigs and provides new insights and references for research into local loftier incidences of affliction.
Writer Contributions
Conceptualization: Thou.Grand., L.Z. and Ten.L.; Data curation: Fifty.S. and L.C.; Funding acquisition: D.J., Q.50. and Y.J.; Methodology: Y.C. and G.K.; Project assistants: 50.C.; Supervision: 10.X. and Y.L.; Validation: M.Thou. and S.Z.; Writing—original draft: 1000.Grand.; Writing—review & editing: L.S. and L.Z. All authors have read and agreed to the published version of the manuscript.
Funding
This report was supported by the National Natural Science Foundation of China (No. 31972524; No. 31530073), the Sichuan Scientific discipline and Applied science Support Program (No. 2016NYZ0050; No. SCCXTD-009SCSZTD-3-008), the earmarked fund for China Agronomics Enquiry System (No. CARS-36-05 B).
Conflicts of Involvement
The authors declare no conflict of interest. The funders had no office in the design of the report; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.
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