Meat Quality, Amino Acid, and Fatty Acid Composition of Liangshan Pigs at Different Weights

SIMPLE SUMMARY: The research on the quality of traditional pork can not only provide a reference for the thorough breeding and food development of pigs, but also make a reference for understanding the local history and social culture. The Liangshan pig is a traditional Chinese miniature pig breed. It is mainly raised in the Liangshan Yi area and is closely related to the dietary culture of the local people. The characteristics of, and changes in, the meat quality, amino acid composition and fatty acid composition of Liangshan pigs of different weights were revealed for the first time in this paper. It was found that as the weight of Liangshan pigs increased, the contents of marbling score, intramuscular fat, shear force, Met, Asp, Asn, C18: 0 and C20: 2 increased, and drip loss, Trp and C22: 6 decreased. Taken together, our findings serve as a reference for the development of the local Liangshan pig industry. ABSTRACT: Indigenous pig breeds are important biological resources and their diversity has been severely damaged. The Liangshan pig is a typical mountain-type local pig breed in southwest China. Here, the meat quality, amino acid, and fatty acid composition of Liangshan pigs were compared at seven stages within the weight range of 50–90 kg. A score for comprehensive factors of meat quality was maintained after rising and kept in a plateau within 74.9–91.5 kg of body weight. The total amount of amino acids in the longissimus dorsi muscle remained stable, and the total fatty acids showed an upward trend. Amino acid composition analysis revealed that as the body weight of Liangshan pigs increased, umami, basic, and acidic amino acid contents decreased, while the essential amino acids (EAA) content and the ratio of basic amino acids to acidic amino acids increased. Fatty acid composition analysis revealed that as body weight increased, the content of polyunsaturated fatty acids (PUFA) exhibited a downward trend, while the content of saturated fatty acids (SFA) exhibited an upward trend. This study is a primary step towards the development and utilization of Liangshan pigs and provides useful information for local pork processing and genetic improvement.