Muscle Fibers, Free Amino Acids, and Enhanced Mitochondrial Function Explain the Unique Meat Quality of Tibetan Pigs

The mechanistic underlying the favorable meat quality of Tibetan pigs has not been fully elucidated. This study integrated flavor chemistry, histomorphology, and proteomics to explore the structural and molecular features of their meat. Longissimus dorsi samples from Tibetan and Duroc pigs (n = 6 each biological replicates) were quantitatively analyzed for amino acid profiling, histological assessment, and proteomic characteristic. Statisti- cal approaches included weighted correlation network...