Differential analysis of colonic microbiota in Jiaxing black pigs with high and low intramuscular fat phenotypes
Intramuscular fat content is a key indicator for evaluating meat quality, which directly determines the juiciness, tenderness and flavor of pork. Improving intramuscular fat content has become an important goal for high quality pork production. Intramuscular fat content is influenced by multiple factors including nutrition and gut microbiota. At present, the role and underlying mechanisms of gut microbiota in intramuscular fat formation in Jiaxing black pigs remain unclear. In this study, Jiaxing black pigs were divided into the high IMF group and the low IMF group according to the intramuscular fat content of the longissimus dorsi muscle. Microbiomics was applied to screen for the candidate strain Collinsella aerofaciens that regulates intramuscular fat deposition.