Comparison of Nutritional Flavor Substances in Meat Between Shanghai Local Pig Breeds and Commercial DLY Breed

文献类型： 外文期刊

第一作者： Shi, Yan

作者： Shi, Yan;Zhou, Xinli;Shi, Yan;Tu, Weilong;Cao, Mengqian;Sun, Lingwei;Zhang, Shushan;Xu, Jiehuan;He, Mengqian;Wu, Caifeng;Zhang, Defu;Dai, Jianjun;Gao, Jun;Shi, Yan;Cao, Mengqian;Sun, Lingwei;Zhang, Shushan;Xu, Jiehuan;He, Mengqian;Wu, Caifeng;Zhang, Defu;Dai, Jianjun;Gao, Jun;Shi, Yan;Sun, Lingwei;Zhang, Shushan;Xu, Jiehuan;He, Mengqian;Wu, Caifeng;Zhang, Defu;Dai, Jianjun;Gao, Jun;Tu, Weilong;Sun, Lingwei;Zhang, Shushan;Zhang, Defu;Dai, Jianjun;Gao, Jun;Cao, Mengqian

作者机构：

关键词： meat traits; nutritional flavor substances; amino acids; fatty acids; thiamine; inosine monophosphate

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 1 期

页码：

收录情况： SCI

摘要： 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 x Landrace x 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.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序