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| Comparative Analysis of Muscle Flavor Substances in Qiandonghua Pigs and Kele Pigs |
| RAN Longquan, ZHANG Haijuan, ZHANG Yiyu |
| 1. Livestock Technology Extension Station of Tongren City, Guizhou Province, Tongren 554300, China; 2. College of Animal Science, Guizhou University, Guiyang 550025, China |
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Abstract To reveal the characteristics of volatile flavor compounds in the muscles of Qiandonghua pigs and Kele pigs, this study selected three Qiandonghua pigs and three Kele pigs, and used comprehensive two-dimensional gas chromatography-time of flight-mass spectrometry to analyze the volatile flavor compounds in the longissimus dorsi muscles of the two pig breeds and to elucidate their flavor characteristics. The results showed that drip loss was significantly different between the breeds (P ≤ 0.01), and the composition of volatile flavor compounds also differed. The main volatile flavor compounds included ketones, hydrocarbons, heterocycles, aldehydes, esters, alcohols, and carboxylic acids, contributing to the rich and diverse characteristic aroma of pork. A total of 430 common volatile flavor compounds were identified between the two breeds, and under the conditions of P < 0.05, variable importance in projection > 1, and fold change (FC) > 2 or FC < 0.5, 20 compounds whose relative contents significantly differed between the two breeds of pork were selected. Among them, the relative contents of 11 flavor compounds such as decane were significantly higher and those of nine flavor compounds such as 5-methylene undecane were significantly lower in Kele pork than in Qiandonghua pork. This study reveals that the flavor of the two pig breeds is distinct, and the differences in volatile compounds may be the key to the unique flavor of pork from local pig breeds.
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2026, Vol. 40 
