Genome-wide association study of nutrient composition in meat from three two-way crossbred pig populations using whole-genome resequencing.

ABSTRACT: Pork is a major source of animal protein for humans, and as living standards have improved, consumer demand has shifted from quantity to quality. Amino acid and fatty acid compositions determine the nutritional value and flavor of pork. However, the genetic mechanisms underlying variation in these parameters have not been fully elucidated. In this study, we quantified 17 amino acids and 42 fatty acids in the longissimus dorsi muscle from three crossbred pig populations, namely Yorkshire × Tibetan (YT), Yorkshire × Neijiang (YN), and Duroc × Tibetan (DT). YT and YN pigs exhibited higher amino acid concentrations, while DT pigs showed elevated fatty acid levels. Subsequently, whole-genome resequencing of 73 pigs identified 24,125,658 high-quality SNPs, among which 146 were significant

SUBMITTER: Tang J 

PROVIDER: S-EPMC12896223 | biostudies-literature | 2026

REPOSITORIES: biostudies-literature