Comparison of meat quality, muscle-fibre characteristics and the Sirt1/AMPK/PGC-1α pathway in different breeds of pigs

Abstract

Context

Muscle fibre characteristics are important internal factors that can directly affect pork quality. Especially muscle-fibre types can interconvert with the influence of certain factors.

Aims

The purpose of this experiment was to study the differences in meat quality among Songliao black pigs, Jilin Hua pigs and Dongliao black pigs, and the molecular mechanism of the differences.

Methods

First, the conventional meat-quality traits of each breed were determined. Second, the muscle-fibre characteristics of different muscles were analysed by the haematoxylin–eosin staining and immunohistochemistry. Next, the activity of several key oxidative/glycolytic enzymes was detected with kits. Finally, quantitative polymerase chain reaction was used to analyse the expression abundance of myosin heavy-chain (MyHC) genes and key genes related to muscle fibre-type transformation.

Key results

The results of meat-quality measurement showed that Songliao black pigs were superior to Jilin Hua pigs and Dongliao black pigs in water-holding capacity, tenderness and intra-muscular fat; and Jilin Hua pigs were superior to Dongliao black pigs in water-holding capacity. The diameter and area of muscle fibres were the smallest, the density was the largest, the proportion of oxidative muscle fibres, oxidative enzyme activity and expression abundance of oxidative genes were the highest in Songliao black pigs, followed by Jilin Hua pigs and Dongliao black pigs. The proportions of oxidative muscle fibres ranged from 10.37% to 33.6% in Songliao black pigs, from 6.96% to 26.42% in Jilin Hua pigs, and from 5.86% to 17.42% in Dongliao black pigs. The psoas major exhibited the smallest muscle-fibre diameter, the highest density, followed by triceps brachii, biceps femoris and longissimus thoracis. The oxidative muscle fibre proportions of the psoas major and triceps brachii were significantly greater than those of the biceps femoris and longissimus thoracis. The expression abundances of AMP-activated protein kinase (AMPK), silencing information regulator 1 (SIRT1) and peroxisome proliferator-activated receptor γ coactivator 1α (PGC-1α) (Sirt1/AMPK/PGC-1α) pathway and mitochondrial function-related genes were the highest in Songliao black pigs, followed by Jilin Hua pigs and Dongliao black pigs.

Conclusions

The results showed that Songliao black pigs had the best meat quality, followed by Jilin Hua pigs and Dongliao black pigs. The meat quality of psoas major and triceps brachii was significantly greater than that of biceps femoris and longissimus thoracis. This experiment suggests that transformation of oxidative muscle fibres can be promoted through the Sirt1/AMPK/PGC-1α pathway.

Implications

By analysing the meat-quality traits and the molecular mechanism of meat-quality differences, it can provide data reference and direction for further meat-quality improvement of three breed pigs.