We studied the effects of wolfberry and astragalus extract on the growth performance, carcass traits, and meat quality of Tibetan fragrant pigs, and we want to explain the mechanism of the difference from the level of RNA Seq. Twelve healthy 120-day-old Tibetan fragrant pigs weighing 35 ± 2 kg were divided randomly into two groups, each with six pigs. The control group was fed a basal diet, and the wolfberry and astragalus extract (WAE) group was fed a basal diet +1‰ of WAE. The experimental period was 90 days. Compared with the control group, the growth performance of the WAE group was significantly improved (p < .05), pork marble score significantly improved (p < .05), vitamin E content significantly increased (p < .05), unsaturated fatty acid content significantly increased (p < .05). A total of 256 differentially expressed genes were obtained by transcriptome sequencing, among which 114 were up-regulated and 142 were down-regulated. GO analysis showed that the differentially expressed genes were related to biological functions, such as monounsaturated fatty acid biosynthesis, fatty acid metabolism, lipoprotein decomposition, and lipase activity. Pathway analysis showed that these differentially expressed genes were mainly involved in unsaturated fatty acid biosynthesis regulation, glycerin metabolism, and lipopolysaccharide regulation in fat. WAE improved Tibetan fragrant pigs growth performance. By intervening in key genes related to fatty acid metabolism, the unsaturated fatty acid contents in pork were regulated, which improved the nutritional value of the pork.

中文翻译：

---

枸杞黄芪提取物对藏香猪生长性能、猪肉品质及不饱和脂肪酸代谢调控的影响

我们研究了枸杞和黄芪提取物对藏香猪生长性能、胴体性状和肉质的影响，希望从RNA Seq水平解释差异的机制。120日龄、体重35±2kg健康藏香猪12头，随机分为两组，每组6头。对照组饲喂基础日粮，枸杞黄芪提取物（WAE）组饲喂基础日粮+1‰WAE。试验期为90天。与对照组相比，WAE 组的生长性能显着提高 ( p  < .05)，猪肉大理石评分显着提高 ( p  < .05)，维生素 E 含量显着增加 ( p < .05), 不饱和脂肪酸含量显着增加 ( p < .05)。转录组测序共获得256个差异表达基因，其中上调基因114个，下调基因142个。GO分析表明，差异表达基因与单不饱和脂肪酸生物合成、脂肪酸代谢、脂蛋白分解、脂肪酶活性等生物学功能相关。Pathway分析表明，这些差异表达基因主要参与脂肪中不饱和脂肪酸生物合成调控、甘油代谢和脂多糖调控。WAE提高了藏香猪的生长性能。通过干预与脂肪酸代谢相关的关键基因，调节猪肉中不饱和脂肪酸含量，提高猪肉的营养价值。