Key Laboratory of Livestock and Poultry Resources (Pig) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, People's Republic of China; Shanghai Engineering Research Center of Breeding Pig, Shanghai 201106, China.
Key Laboratory of Livestock and Poultry Resources (Pig) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, People's Republic of China; Shanghai Engineering Research Center of Breeding Pig, Shanghai 201106, China.
Meat Sci. 2025 Jan;219:109668. doi: 10.1016/j.meatsci.2024.109668. Epub 2024 Sep 16.
The study investigated the flavor variations in four different fresh pork cuts (longissimus thoracis, LT; trapezius muscle, TM; hamstring muscle, HM; Pork Belly, PB) from Chalu black pigs (ten castrated boars) using multi-omics techniques. The research also explored the influence of muscle fiber type on the flavor profiles of these cuts. Results from quantitative real-time PCR (qRT-PCR) indicated significant differences in muscle fiber type across the four pork cuts in various anatomical locations. Each cut exhibited distinctive volatile organic compounds (VOCs) profiles, with HM displaying a sweet and fruity green flavor, LT showcasing a fatty and nutty taste, PB presenting a fresh, citrusy, and green flavor, and TM offering a floral and bitter note. Variations in fatty acid carbon number and saturation were observed among the cuts, with HM, LT, and PB being rich in fatty acids with C16-18, C19-21, and 3 double bonds, respectively. The metabolites specific to each cut were found to play key roles in different metabolic pathways, such as protein-related pathways for HM, arginine biosynthesis for LT, lysine biosynthesis for PB, and D-arginine and D-ornithine metabolism for TM. Differentially expressed genes (DEGs) were associated with amino acid metabolism for HM, glycolysis/gluconeogenesis for LT, and cellular aromatic compound organization for PB. Notably, HM and PB displayed unique flavor characteristics, while TM exhibited relatively neutral features. The study also identified correlations among VOCs, muscle fiber type, lipids, metabolites, and gene patterns specific to each cut, highlighting the complex interplay of factors influencing pork flavor.
本研究采用多组学技术研究了来自查鲁黑猪（10 头去势公猪）的四个不同新鲜猪肉部位（胸最长肌、三角肌、半腱肌和五花肉）的风味变化，并探讨了肌纤维类型对这些部位风味特征的影响。定量实时 PCR（qRT-PCR）的结果表明，四个猪肉部位在不同解剖位置的肌纤维类型存在显著差异。每个部位都表现出独特的挥发性有机化合物（VOCs）特征，半腱肌呈现出甜美的水果味和绿色调，胸最长肌具有脂肪味和坚果味，五花肉呈现出新鲜的柑橘味和绿色调，三角肌则带有花香和苦味。各部位的脂肪酸碳数和饱和度存在差异，半腱肌、胸最长肌和五花肉富含 C16-18、C19-21 和 3 个双键的脂肪酸。各部位特有的代谢物在不同的代谢途径中发挥关键作用，如半腱肌的蛋白质相关途径、胸最长肌的精氨酸生物合成途径、五花肉的赖氨酸生物合成途径以及三角肌的 D-精氨酸和 D-鸟氨酸代谢途径。差异表达基因（DEGs）与半腱肌的氨基酸代谢、胸最长肌的糖酵解/糖异生以及五花肉的细胞芳香化合物组织有关。值得注意的是，半腱肌和五花肉表现出独特的风味特征，而三角肌则表现出相对中性的特征。该研究还确定了各部位特有的 VOCs、肌纤维类型、脂质、代谢物和基因模式之间的相关性，突出了影响猪肉风味的因素之间的复杂相互作用。
