脂肪酸对北京黑猪背膘品质的影响。

Effect of Fatty Acids on Backfat Quality in Beijing Black Pigs.

作者信息

Zhu Xueli, Tian Weilong, Hu Ziping, Hou Renda, Hou Xinhua, Wang Ligang, Zhang Longchao, Pu Lei, Wang Lixian, Liu Xin

机构信息

Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.

Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University, Tianjin 300392, China.

出版信息

Foods. 2024 Dec 5;13(23):3927. doi: 10.3390/foods13233927.

DOI:10.3390/foods13233927

PMID:39682999

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11640767/

Abstract

The quality of pig backfat affects both pork quality and consumer preferences. Fatty acids (FAs) are crucial in determining the backfat quality. This study assessed the effect of FAs on the backfat quality and identified candidate genes associated with these FAs. The differential fatty acids (DFAs) were compared in pigs with varying backfat firmness and four DFAs-caproic acid, stearic acid, linoleic acid and alpha-linolenic acid-were selected based on T-tests ( < 0.05), fold changes (FC > 2 or FC < 0.5), and variable importance (VIP > 1). Genome-wide association studies on the DFAs and linoleic acid/alpha-linolenic acid ratios in 413 Beijing Black pigs identified 22 single-nucleotide polymorphisms significantly associated with one or more traits. The genes , , and were identified as candidates associated with these traits influencing the backfat quality. These findings enhance our understanding of the backfat quality in Beijing Black pigs and provide a basis for further research.

摘要

猪背膘的品质会影响猪肉品质和消费者偏好。脂肪酸（FAs）在决定背膘品质方面至关重要。本研究评估了脂肪酸对背膘品质的影响，并鉴定了与这些脂肪酸相关的候选基因。在背膘硬度不同的猪中比较了差异脂肪酸（DFAs），并基于T检验（<0.05）、倍数变化（FC>2或FC<0.5）和变量重要性（VIP>1）选择了四种DFAs——己酸、硬脂酸、亚油酸和α-亚麻酸。对413头北京黑猪的DFAs以及亚油酸/α-亚麻酸比率进行全基因组关联研究，确定了22个与一个或多个性状显著相关的单核苷酸多态性。基因、、和被鉴定为与影响背膘品质的这些性状相关的候选基因。这些发现增进了我们对北京黑猪背膘品质的理解，并为进一步研究提供了基础。