Tibetan pigs are a locally bred domestic pig breed originating from the Tibetan Plateau in China. They can be categorized into four distinct groups based on their geographical locations: Sichuan Tibetan pigs, Tibetan pigs from Tibet, Yunnan Tibetan pigs, and Gansu Tibetan pigs. This study aimed to explore population diversity, genetic structure and selection signals among Tibetan pigs in four Chinese national nature reserves. The results show that there is different observed heterozygosity among Tibetan pig populations (0.1957-0.1978). Ratio of runs of homozygosity (F) calculation of four Tibetan pig populations by runs of homozygosity (ROH) revealed the presence of inbreeding within the population (0.0336-0.0378). Analysis of the genetic structure demonstrated distinct population stratification among the four Tibetan pig populations, with each showing relatively independent evolutionary directions. Furthermore, Five methods (FST, Piratio, ROD, Tajima's D, XP-CLR) were used to artificially select evolutionary trajectories. The results mainly involved processes such as DNA repair, immune regulation, muscle fat deposition and adaptation to hypoxia. In conclusion, this study enhances our understanding of the genetic characteristics of Tibetan pig populations and provides a theoretical reference for the conservation of resources across different populations of Tibetan pigs.
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http://dx.doi.org/10.1016/j.ygeno.2024.110950 | DOI Listing |
Front Microbiol
November 2024
State Key Laboratory of Swine and Poultry Breeding Industry, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu, China.
Microbiol Spectr
November 2024
Animal Nutrition Institute, Sichuan Agricultural University, Chengdu, Sichuan, China.
Viruses
November 2024
College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China.
Food Res Int
December 2024
College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China. Electronic address:
This study aimed to explore the flavor formation mechanism of Diqing Tibetan pig hams by investigating changes of their physicochemical and volatile flavor compounds during fermentation (0, 30, 90, 180, 360, and 540d) using amino acid analyzer , texture profile analysis, and gas chromatography-ion mobility spectroscopy (GC-IMS). During fermentation, the hams significantly decreased in moisture and centrifugal loss, while increased in chewiness, hardness, and proteolysis index, with their free amino acids content reaching the maximum at 360d and significantly decreasing at 540d. GC-IMS identified 78 volatile organic compounds, with the highest total content of alcohols and aldehydes at 180d, ketones and heterocycles at 360d, and esters at 540d.
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January 2025
State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Yuanmingyuan West Road 2, Haidian District, Beijing 100193, China. Electronic address:
The Diqing Tibetan (TP) pig is an roughage tolerance breed that inhabits an area with the highest altitude distribution in the world and can be maintained on a diet containing 90 % forage material in confined production systems. Our results showed that TP pigs had a strong capability for high-efficiency utilization of arabinose and xylose. Metagenomic analysis revealed that the secretion of carbohydrate esterases was mainly undertaken by fecal strains of Microbacterium, Alistipes, Acinetobacter, and Faecalibacterium, while Microbacterium, Prevotella, Turicibacter, Lactobacillus, Clostridium, and Streptococcus were responsible for most of the secretion of glycoside hydrolases.
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