Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi 860000, China.
Molecules. 2023 Mar 27;28(7):2991. doi: 10.3390/molecules28072991.
The Tibetan pig is a characteristic breed of the Qinghai-Tibet Plateau with distinct physiological and meat quality attributes. The liver lipid profile can offer an important perspective to explore the uniqueness of Tibetan pigs. A quantitative comparison of liver lipidomes revealed significant differences in the lipid profiles between Tibetan and Yorkshire pigs raised at different altitudes. The abundance of lipids in the livers of pigs raised at a high altitude was higher than that of pigs raised at a lower altitude, whereas the abundance of lipids in the livers of Yorkshire pigs was higher than that of Tibetan pigs raised at the same altitude. Of the 1101 lipids identified, 323 and 193 differentially abundant lipids (DALs) were identified in the pairwise comparisons of Tibetan and Yorkshire pigs raised at different altitudes, respectively. The DALs of Tibetan pigs consisted mainly of 161 triglycerides, along with several acylcarnitines, represented by carnitine C2:0, and significant changes in the abundance of some phospholipids. The DALs of Yorkshire pigs were more complex, with significant increases in the abundance of triglycerides, cholesteryl esters, and free fatty acids, and decreases in the abundance of some phospholipids. This research provides strong theoretical and data support for the high-quality development of the highland livestock industry.
藏猪是青藏高原特有的品种，具有明显的生理和肉质特性。肝脏脂质谱可以提供一个重要的视角来探索藏猪的独特性。对不同海拔高度下饲养的藏猪和约克夏猪的肝脏脂质组进行定量比较，揭示了它们脂质谱的显著差异。高海拔地区饲养的猪的肝脏脂质丰度高于低海拔地区饲养的猪，而约克夏猪的肝脏脂质丰度高于同一海拔高度饲养的藏猪。在鉴定出的 1101 种脂质中，分别在不同海拔高度饲养的藏猪和约克夏猪的两两比较中鉴定出 323 种和 193 种差异丰富的脂质（DAL）。藏猪的 DAL 主要由 161 种三酰甘油组成，同时还存在几种酰基肉碱，以肉碱 C2:0 为代表，以及一些磷脂丰度的显著变化。约克夏猪的 DAL 更为复杂，三酰甘油、胆固醇酯和游离脂肪酸的丰度显著增加，而一些磷脂的丰度则降低。这项研究为高原畜牧业的高质量发展提供了强有力的理论和数据支持。
