Comparison of Nutritional Flavor Substances in Meat Between Shanghai Local Pig Breeds and Commercial DLY Breed
2024
Yan Shi | Weilong Tu | Mengqian Cao | Lingwei Sun | Shushan Zhang | Jiehuan Xu | Mengqian He | Caifeng Wu | Defu Zhang | Jianjun Dai | Xinli Zhou | Jun Gao
Chinese local pig breeds have unique meat flavor. In this study, we investigated the meat quality traits and the characteristics of the nutritional flavor substances such as amino acids (AAs), fatty acids (FAs), thiamine (Vitamin B1, VB1), and inosine monophosphate (IMP) in four Shanghai local pig breeds (MMS, SW, PD, and SHW) and the commercial crossbred Duroc ×: Landrace ×: Yorkshire (DLY) breed. The results showed that the intramuscular fat (IMF) and protein content in the longissimus dorsi muscle (L) of Shanghai local breeds, especially Shanghai MMS and PD breeds, were significantly higher than those of the DLY breed (p-value <: 0.01). The inter-breed differences in amino acid (AA) content were even more significant in the gluteal muscle (G). Total amino acids (TAAs), flavor amino acids (FAAs), and essential amino acids (EAAs) were significantly higher in the G muscle of the four Shanghai local breeds than that in the DLY breed. The results for fatty acids (FAs) revealed that the differences in polyunsaturated fatty acids (PUFAs) were all highly significant (p-value <: 0.0001), especially for the MMS breed, where the content of PUFAs in the L and G muscle amounted to (14.86 ±: 2.06) g/100 g and (14.64 ±: 2.83) g/100 g, respectively, which were significantly higher than those of other breeds. The MMS breed was also found to have the highest IMP content and the lowest thiamine (VB1) content among several pig breeds. Therefore, these differences in meat nutritional flavor substances provide new insights into the characterization of meat flavor in Shanghai local pig breeds.
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