Residual feed intake (RFI), the difference between actual feed intake and predicted feed requirements, is suggested to impact various aspects of meat quality. The objective of this study was to investigate the molecular mechanisms underpinning the relationship between RFI and meat quality. Technological, sensory and nutritional analysis as well as transcriptome profiling were carried out in Longissimus thoracis et lumborum muscle of pigs divergent in RFI (n = 20). Significant differences in sensory profile and texture suggest a minor impairment of meat quality in more efficient pigs. Low RFI animals had leaner carcasses, greater muscle content and altered fatty acid profiles compared to high RFI animals. Accordingly, differentially expressed genes were enriched in muscle growth and lipid & connective tissue metabolism. Differences in protein synthesis and degradation suggest a greater turnover of low RFI muscle, while divergence in connective tissue adhesion may impact tenderness. Fatty acid oxidation tending towards decrease could possibly contribute to reduced mitochondrial activity in low RFI muscle.

建议剩余饲料摄入量（RFI），即实际饲料摄入量与预计饲料需求之间的差异，会影响肉品质量的各个方面。这项研究的目的是研究支撑RFI和肉品质之间关系的分子机制。进行了龙眼和腰部的技术，感官和营养分析以及转录组谱分析猪的肌肉在RFI中发散（n = 20）。感官特征和质地的显着差异表明，效率更高的猪对肉质的影响较小。与高RFI动物相比，低RFI动物的cas体更瘦，肌肉含量更高且脂肪酸分布改变。因此，差异表达的基因丰富了肌肉的生长以及脂质和结缔组织的代谢。蛋白质合成和降解的差异表明低RFI肌肉的周转率更高，而结缔组织粘附的差异可能会影响压痛。脂肪酸氧化趋于降低可能会导致低RFI肌肉中线粒体活性降低。