Phenotypic differences between Chinese indigenous pig breeds and duroc × (landrace × Yorkshire): A perspective from...

Pork quality attributes determine consumer acceptability and economic value. Elucidating interbreed variations in meat qualities and their biochemical mechanisms provides a theoretical blueprint for precision breeding. This study aimed to characterize phenotypic and biochemical divergences in meat quality between Chinese indigenous pig breeds (Erhualian and Suhuai) and commercial crossbred pigs (Duroc × Landrace × Yorkshire). The results demonstrated that Chinese indigenous pig breeds had smaller muscle fiber diameter (57.7 ± 5.8 μm), more slow-twitch fibers (24.08 ± 5.79 %), higher lipid deposition (4.79 ± 1.87 %), lower glycogen reserves (64.56 ± 18.01 μmol/g) and energy metabolism, but higher proteolytic activities, which collectively constitute key regulatory determinants for superior overall meat quality attributes. The study further emphasizes the importance of specific physiological traits of particular breeds in formulating breeding strategies aimed at enhancing meat quality.