Comparative Analysis of Meat Quality and Cecal Microbiota of Yuxi Black Pigs and Their f1 Hybrids With Tibetan Pigs

Meat quality is a critical parameter in swine production, yet the effects of crossbreeding, particularly on gut microbiota, remain poorly understood. This study compared meat quality traits and cecal microbial profiles between Yuxi black pigs (Yuxi pig, a local Chinese breed) and their F1 crossbreds with Tibetan pigs (Yuxi-ZX pigs). Results showed that Yuxi-ZX pigs exhibited higher intramuscular fat (IMF) content, larger lipid droplet size, and greater crude ash content, alongside lower shear force and cooking loss compared to Yuxi pigs. Additionally, levels of umami amino acids, essential amino acids, total amino acids, total fatty acids, and polyunsaturated fatty acids were significantly elevated in Yuxi-ZX pigs. Analysis of the cecal microbiota revealed a significant enrichment of Proteobacteria and Clostridium_sensu_stricto_1 in Yuxi-ZX pigs, with KEGG pathway analysis indicating enhanced lipid metabolism. Notably, Clostridium_sensu_stricto_1, Turicibacter, and Terrisporobacter were positively correlated with IMF content and negatively correlated with shear force, suggesting their potential involvement in improving meat quality. In conclusion, crossbreeding Yuxi pigs with Tibetan pigs enhances pork quality, which is closely linked to shifts in the gut microbiota, indicating a potential role of microbial communities in modulating meat flavor attributes. PRACTICAL APPLICATIONS: This research enables breeding juicier, more flavorful, and nutritious pork by crossing Yuxi black pigs with Tibetan pigs. The gut microbiota (like Clostridium_sensu_stricto_1) in hybrids may boost fat deposition and improve tenderness. For consumers, it means better-tasting pork, while the industry gains a scientific way to enhance quality and meet market demands.