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Research article

Rearing pattern alters porcine myofiber type, fat deposition, associated microbial communities and functional capacity

Keke Qi, Xiaoming Men, Jie Wu, Zi wei Xu
DOI: 10.21203/rs.2.9516/v2

Abstract

Background: The Chinese believe that the meat of pigs reared in the past with free range tastes better than that of the pigs reared indoor on a large scale today. Gastrointestinal microflora is closely associated with the main factor of meat flavour, including fibre characteristics and lipid metabolism. Our method in this study involved different raising patterns within the semi free-grazing farm (FF) or indoor feeding farm (DF), the measurement of fat deposition and myofiber type by paraffin section and reverse transcription polymerase chain reaction and the identification of microbiome and functional capacities associated with meat quality through metagenomic sequencing. Results: Results showed that the fat area in muscle and adipose tissue and the myofiber density significantly increased in the pigs of the FF group. The relative abundance of bacteria associated with lipid metabolism, such as g_Oscillibacter, in the feces of the FF group was higher than that in DF group, and the relative abundance of some bacteria with probiotic function, including g_Lactobacillus and g_Clostridium, was lower than that in DF group. The abundance of gClostridium was significantly positively correlated with the intramuscular fat area, whereas health-related bacteria, such as gButyricicoccus, gEubacterium, gPhascolarctobacterium and g__Oribacterium, was significantly negatively correlated with abdominal fat area, myofiber density and adipose triglyceride lipase (ATGL) mRNA expression. KEGG analysis showed that pigs raised in semi free-grazing farm can activate the pathway of inosine monophosphate (IMP) biosynthesis, glycolysis/gluconeogenesis and alanine, aspartate and glutamate metabolism. Conclusions: Free range feeding improves meat quality by changing the fibre type, myofiber density and metabolic pathways related to flavour amino acids, IMP or glycolysis/gluconeogenesis in muscle. However, prolonged feeding cycle increases fat deposition and associated microbial communities. Keywords: Rearing pattern, Myofiber type, Fat deposition, Gut micobiota

Keywords
Rearing pattern, Myofiber type, Fat deposition, Gut micobiota

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STATUS: Accepted

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Preprint: Please note that this article has not completed peer review.
Research article

Rearing pattern alters porcine myofiber type, fat deposition, associated microbial communities and functional capacity

Keke Qi, Xiaoming Men, Jie Wu, Zi wei Xu

STATUS: Accepted

Comments: 0
PDF Downloads: 0
HTML Views: 29

Integrity Check:

  • Article

  • Peer Review Timeline

  • Related Articles

  • Comments

Abstract

Background: The Chinese believe that the meat of pigs reared in the past with free range tastes better than that of the pigs reared indoor on a large scale today. Gastrointestinal microflora is closely associated with the main factor of meat flavour, including fibre characteristics and lipid metabolism. Our method in this study involved different raising patterns within the semi free-grazing farm (FF) or indoor feeding farm (DF), the measurement of fat deposition and myofiber type by paraffin section and reverse transcription polymerase chain reaction and the identification of microbiome and functional capacities associated with meat quality through metagenomic sequencing. Results: Results showed that the fat area in muscle and adipose tissue and the myofiber density significantly increased in the pigs of the FF group. The relative abundance of bacteria associated with lipid metabolism, such as g_Oscillibacter, in the feces of the FF group was higher than that in DF group, and the relative abundance of some bacteria with probiotic function, including g_Lactobacillus and g_Clostridium, was lower than that in DF group. The abundance of gClostridium was significantly positively correlated with the intramuscular fat area, whereas health-related bacteria, such as gButyricicoccus, gEubacterium, gPhascolarctobacterium and g__Oribacterium, was significantly negatively correlated with abdominal fat area, myofiber density and adipose triglyceride lipase (ATGL) mRNA expression. KEGG analysis showed that pigs raised in semi free-grazing farm can activate the pathway of inosine monophosphate (IMP) biosynthesis, glycolysis/gluconeogenesis and alanine, aspartate and glutamate metabolism. Conclusions: Free range feeding improves meat quality by changing the fibre type, myofiber density and metabolic pathways related to flavour amino acids, IMP or glycolysis/gluconeogenesis in muscle. However, prolonged feeding cycle increases fat deposition and associated microbial communities. Keywords: Rearing pattern, Myofiber type, Fat deposition, Gut micobiota

Figures

Background

Results

Discussion

Conclusions

Methods

Abbreviations

Declarations

References

Additional Files

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