Analysis of Meat Quality Characteristics and Metabolic Differences in Five Breeds of Black Pigs Based on Physicochemical Properties and Metabolomics
2025
Jiacheng LI | Haoyue LIU | Cong LI | Hui ZHOU | Xianyan LIAO | Baocai XU | Li ZHANG
To explore the quality of black pork and the metabolic differences among different regional breeds, physicochemical analysis and ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) were used to analyze five varieties of black pork: Tibetan black pork (ZX), Luchuan black pork (LC), Jinhua black pork (JH), Taihu black pork (TH) and Dongbei min pork (DB). The study analyzed the differences in quality characteristics and metabolite compositions among the varieties, clarifying the correlations between these quality traits and metabolites. The results showed that ZX pork had the highest mineral content and exhibited distinctive textural qualities such as adhesiveness and chewiness. A total of 710 metabolites were identified based on non-targeted metabolomics in the five black pork varieties with lipids, lipid molecules, and organic acids and their derivatives were the main components, accounting for 73.43%. A total of 261 differential metabolites were identified using volcano plots, with ZX exhibiting the most pronounced differences from other breeds, ranging between 133 and 152 differential metabolites. In contrast, the differential metabolite count among the other breeds varied from 18 to 50. The Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis showed that the metabolic differences were mainly related to glycerophospholipid, amino acid and purine metabolic pathways. Furthermore, partial least squares regression (PLSR) analyses revealed that 187 differential metabolites in five types of black pork were significantly correlated with eight quality characteristics.
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