Effect of Fatty Acids on Backfat Quality in Beijing Black Pigs
Xueli Zhu,
Weilong Tian,
Ziping Hu,
Renda Hou,
Xinhua Hou,
Ligang Wang,
Longchao Zhang,
Lei Pu,
Lixian Wang,
Xin Liu
Affiliations
Xueli Zhu
Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Weilong Tian
Chizhou Vocational and Technical College, Guichi District, Chizhou 247100, China
Ziping Hu
Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Renda Hou
Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Xinhua Hou
Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Ligang Wang
Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Longchao Zhang
Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Lei Pu
Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry, College of Animal Science and Veterinary Medicine, Tianjin Agricultural University, Tianjin 300392, China
Lixian Wang
Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Xin Liu
Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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 (p 2 or FC 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 PLPP3, MGLL, CYP27A1 and UBE3C 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.
