Comparison of Nutritional Flavor Substances in Meat Between Shanghai Local Pig Breeds and Commercial DLY Breed
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 b...
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2024-12-01
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| author | Yan Shi Weilong Tu Mengqian Cao Lingwei Sun Shushan Zhang Jiehuan Xu Mengqian He Caifeng Wu Defu Zhang Jianjun Dai Xinli Zhou Jun Gao |
| author_facet | Yan Shi Weilong Tu Mengqian Cao Lingwei Sun Shushan Zhang Jiehuan Xu Mengqian He Caifeng Wu Defu Zhang Jianjun Dai Xinli Zhou Jun Gao |
| author_sort | Yan Shi |
| collection | DOAJ |
| description | 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 (<i>p</i>-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 (<i>p</i>-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. |
| format | Article |
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| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-67b9bb7fb3cb4aedb9c08c8ad2cb892e2025-01-10T13:17:41ZengMDPI AGFoods2304-81582024-12-011416310.3390/foods14010063Comparison of Nutritional Flavor Substances in Meat Between Shanghai Local Pig Breeds and Commercial DLY BreedYan Shi0Weilong Tu1Mengqian Cao2Lingwei Sun3Shushan Zhang4Jiehuan Xu5Mengqian He6Caifeng Wu7Defu Zhang8Jianjun Dai9Xinli Zhou10Jun Gao11School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, ChinaInstitute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, ChinaInstitute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, ChinaInstitute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, ChinaInstitute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, ChinaInstitute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, ChinaInstitute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, ChinaInstitute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, ChinaInstitute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, ChinaInstitute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, ChinaSchool of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, ChinaInstitute of Animal Husbandry and Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, ChinaChinese 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 (<i>p</i>-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 (<i>p</i>-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.https://www.mdpi.com/2304-8158/14/1/63meat traitsnutritional flavor substancesamino acidsfatty acidsthiamineinosine monophosphate |
| spellingShingle | Yan Shi Weilong Tu Mengqian Cao Lingwei Sun Shushan Zhang Jiehuan Xu Mengqian He Caifeng Wu Defu Zhang Jianjun Dai Xinli Zhou Jun Gao Comparison of Nutritional Flavor Substances in Meat Between Shanghai Local Pig Breeds and Commercial DLY Breed Foods meat traits nutritional flavor substances amino acids fatty acids thiamine inosine monophosphate |
| title | Comparison of Nutritional Flavor Substances in Meat Between Shanghai Local Pig Breeds and Commercial DLY Breed |
| title_full | Comparison of Nutritional Flavor Substances in Meat Between Shanghai Local Pig Breeds and Commercial DLY Breed |
| title_fullStr | Comparison of Nutritional Flavor Substances in Meat Between Shanghai Local Pig Breeds and Commercial DLY Breed |
| title_full_unstemmed | Comparison of Nutritional Flavor Substances in Meat Between Shanghai Local Pig Breeds and Commercial DLY Breed |
| title_short | Comparison of Nutritional Flavor Substances in Meat Between Shanghai Local Pig Breeds and Commercial DLY Breed |
| title_sort | comparison of nutritional flavor substances in meat between shanghai local pig breeds and commercial dly breed |
| topic | meat traits nutritional flavor substances amino acids fatty acids thiamine inosine monophosphate |
| url | https://www.mdpi.com/2304-8158/14/1/63 |
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