Muscle Fibers, Free Amino Acids, and Enhanced Mitochondrial Function Explain the Unique Meat Quality of Tibetan Pigs.

ABSTRACT: The mechanistic underlying the favorable meat quality of Tibetan pigs has not been fully elucidated. This study integrated flavor chemistry, histomorphology, and proteomics to explore the structural and molecular features of their meat. Longissimus dorsi samples from Tibetan and Duroc pigs (n = 6 each biological replicates) were quantitatively analyzed for amino acid profiling, histological assessment, and proteomic characteristic. Statistical approaches included weighted correlation network analysis, t-tests, and functional enrichment. Tibetan pork contained 34 mg/100g more total free amino acids, notably sweet-tasting Ala (+49.2%) and Thr (+32.2%). Muscle fiber density was >250% higher and diameter > 30% smaller, indicating finer texture. Proteomics revealed 149 upregulated

SUBMITTER: Li H 

PROVIDER: S-EPMC12610663 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature