Shi Hanjing, Chen Sisi, Zhou Wenyue, Xu Junfei, Yang Zekun, Guo Liu, Li Qilong, Guo Qiuping, Duan Yehui, Li Jianzhong, Li Fengna
Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China.
Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life Sciences, Hunan Normal University, Changsha 410081, China.
Foods. 2025 May 29;14(11):1935. doi: 10.3390/foods14111935.
To compare the differences in meat quality between obese-type Chinese pig breeds and lean-type foreign pig breeds, we selected Taoyuan Black (TB) pigs and Duroc pigs at 180 and 210 days of age and analyzed their meat quality, chemical composition, and flavor compounds using an electronic tongue, chromatographic techniques, and two-dimensional gas chromatography-time-of-flight-mass-spectrometry (GC×GC-TOF-MS). A total of 16 main fatty acids, 18 main free amino acids, and 249 flavor compounds were identified. The results showed that TB pigs exhibited redder meat color, higher intramuscular fat, and lower shear force than Duroc pigs ( < 0.05). TB pigs displayed higher levels of flavor nucleotides, free amino acids, and monounsaturated fatty acids ( < 0.05). Furthermore, pigs at 180 days exhibited lower dripping loss and more flavor compounds than those at 210 days ( < 0.05). Electronic tongue analysis revealed higher umami values in TB pigs at 180 days of age. Among the flavor compounds in pork, the four compounds that contributed most significantly to flavor across all species were 2-nonenal, 2-octenal, heptanal, 2,3-butanedione, and 2-pentylfuran. These findings provide fundamental data and insight into pig production.
为比较肥胖型中国猪种和瘦肉型外国猪种之间肉质的差异，我们选取了180日龄和210日龄的桃源黑猪（TB）和杜洛克猪，采用电子舌、色谱技术和二维气相色谱-飞行时间质谱联用仪（GC×GC-TOF-MS）分析了它们的肉质、化学成分和风味化合物。共鉴定出16种主要脂肪酸、18种主要游离氨基酸和249种风味化合物。结果表明，桃源黑猪的肉色比杜洛克猪更红，肌内脂肪含量更高，剪切力更低（<0.05）。桃源黑猪的风味核苷酸、游离氨基酸和单不饱和脂肪酸含量更高（<0.05）。此外，180日龄的猪比210日龄的猪滴水损失更低，风味化合物更多（<0.05）。电子舌分析显示，180日龄的桃源黑猪鲜味值更高。在猪肉的风味化合物中，对所有品种风味贡献最显著的四种化合物是2-壬烯醛、2-辛烯醛、庚醛、2,3-丁二酮和2-戊基呋喃。这些研究结果为生猪生产提供了基础数据和见解。
