{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Wang B"],"funding":["the 14th Five-Year National Key R&D Program of China","the Agricultural Breeds Research Project of Henan Province","Special Project for the Industrial Development of Key Scientific Research Initiatives in Colleges and Universities of Henan Province","the 14th Five-Year National Key R&D Program of China","the Pig Industry Technology System Innovation Team Project of Henan Province"],"pagination":["1022"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12604255"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["26(1)"],"pubmed_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"],"journal":["BMC genomics"],"pubmed_title":["Multi-omics analysis reveals flavor differences between Queshan and Yunong black pigs."],"pmcid":["PMC12604255"],"funding_grant_id":["2021YFD1301202","25CY014","HARS-22-12-G4","2022020101"],"pubmed_authors":["Chang L","Wang B","Wang C","Yuan L","Han X","Wei Y","Yang F","Li X","Qiao R","Wang T","Yu T","Wang W","Bai J"],"additional_accession":[]},"is_claimable":false,"name":"Multi-omics analysis reveals flavor differences between Queshan and Yunong black pigs.","description":"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","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Nov","modification":"2026-06-05T15:05:54.658Z","creation":"2026-05-18T03:12:33.823Z"},"accession":"S-EPMC12604255","cross_references":{"pubmed":["41214501"],"doi":["10.1186/s12864-025-12178-5"]}}