Rearing pattern alters porcine myofiber type, fat deposition, associated microbial communities and functional capacity.

ABSTRACT:

Background

The Chinese believe that the meat of pigs reared in the past with free range tastes better than that of the pigs reared indoor on a large scale today. Gastrointestinal microflora is closely associated with the main factor of meat flavour, including fibre characteristics and lipid metabolism. Our method in this study involved different raising patterns within the semi free-grazing farm (FF) or indoor feeding farm (DF), the measurement of fat deposition and myofiber type by paraffin section and reverse transcription polymerase chain reaction and the identification of microbiome and functional capacities associated with meat quality through metagenomic sequencing.

Results

Results showed that the fat area in muscle and adipose tissue and the myofiber density significa

SUBMITTER: Qi K 

PROVIDER: S-EPMC6683424 | biostudies-literature | 2019 Aug

REPOSITORIES: biostudies-literature