Abstract:

Meat quality improvement is one of the important goals of pig breeding. Meat quality traits are influenced by a variety of factors such as genetics, feed nutrition and management, and new research suggests that intestinal microorganism may also be a key factor. Intestinal microorganism is a complex system that is gradually formed and perfected as pigs come into contact with the external environment after birth, and it plays an important role in the growth and development of pigs. Earlier studies on porcine intestinal microorganism primarily focused on its impact on the host's nutrient digestion and absorption, as well as the immune system. In recent years, a new field of inquiry has emerged to improve pork quality through intestinal microorganism, focusing on three aspects including muscle fiber type transition, intramuscular fat content, and metabolism of skeletal muscle. Therefore, based on a brief introduction of muscle development and intramuscular fat deposition, as well as the composition and role of intestinal microorganism, this paper reviews the studies on the intestinal microorganism regulating muscle fiber type conversion, intramuscular fat deposition, and metabolism of skeletal muscle to improve the quality of pork, aiming to provide a scientific basis for the further exploration of the intestinal microorganism regulating the quality of pork.

Key words: intestinal microorganism, meat quality, skeletal muscle, intramuscular fat, muscle fiber type