Multi-omics analysis reveals flavor differences between Queshan and Yunong black pigs.

ABSTRACT:

Background

Flavor is an important factor influencing consumers' evaluation of pork. However, the molecular regulatory mechanism of flavor differences among different pig breeds remains unclear. In this study, using flavoromics, transcriptomics and lipidomics techniques, the key genes and substances in the longissimus dorsi muscle of Queshan Black Pig (QS) and Yunong Black Pig (YN) were identified and analyzed.

Results

Between the two breeds, 37 differential volatile organic compounds (VOCs), 2,559 differentially expressed genes (DEGs) and 460 differential lipids (DELs) were identified. Flavoromics identified phenol, pyridine and 1-hexanol as potential flavor biomarkers. Transcriptomics indicated that DEGs were mainly enriched in pathways such as fatty acid degradation and AM

SUBMITTER: Wang B 

PROVIDER: S-EPMC12604255 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature