BLD_vs_ALD;CLD_vs_DLD;CLD_vs_DLD

The Tibetan pig is a unique local pig breed native to the Qinghai-Tibet Plateau. It is not only an important component of the genetic resource repository for high-altitude livestock farming but also a key livestock species crucial to maintaining the agricultural and pastoral ecological balance and economic development of the Tibetan region. Through long-term natural selection and adaptive evolution, Tibetan pigs have developed a unique high-altitude survival state, characterized by strong tolerance to low-oxygen, low-pressure environments, efficient utilization of coarse feed, and high-quality meat characteristics rich in unsaturated fatty acids and flavor compounds. The longissimus dorsi muscle, as one of the most important components of the pig carcass, directly influences pork production. Additionally, the meat quality characteristics of the longissimus dorsi muscle, such as tenderness, flavor, and nutrient content, are key factors determining consumer acceptance and market price.This study innovatively employs non-targeted metabolomics technology to comprehensively and systematically analyze the metabolic differences in the longest back muscle of Tibetan pigs under different protein feed concentrations. Non-targeted metabolomics technology, with its unique advantage of not requiring predefined target metabolites and being able to detect as many metabolites as possible in biological samples without bias, can fully reveal the metabolic landscape of the longest back muscle of Tibetan pigs under different protein feed concentration stimuli. This study provides a deep understanding of the potential metabolic mechanisms by which protein feed influences the growth and meat quality of Tibetan pigs, identifies key metabolites and metabolic pathways, and provides a solid scientific basis for the precise formulation of protein feed in Tibetan pig farming in high-altitude regions. This contributes to the sustainable development of the Tibetan pig farming industry and enhances the competitiveness of Tibetan pig products in the market.