Effect of Fatty Acids on Backfat Quality in Beijing Black Pigs

The quality of pig backfat affects both pork quality and consumer preferences. Fatty acids (FAs) are crucial in determining the backfat quality. This study assessed the effect of FAs on the backfat quality and identified candidate genes associated with these FAs. The differential fatty acids (DFAs) were compared in pigs with varying backfat firmness and four DFAs—caproic acid, stearic acid, linoleic acid and alpha-linolenic acid—were selected based on T-tests (p < 0.05), fold changes (FC > 2 or FC < 0.5), and variable importance (VIP > 1). Genome-wide association studies on the DFAs and linoleic acid/alpha-linolenic acid ratios in 413 Beijing Black pigs identified 22 single-nucleotide polymorphisms significantly associated with one or more traits. The genes PLPP3, MGLL, CYP27A1 and UBE3C were identified as candidates associated with these traits influencing the backfat quality. These findings enhance our understanding of the backfat quality in Beijing Black pigs and provide a basis for further research.