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Recently, the innovation team of swine genetics and breeding of Beijing Institute of Animal Science and Veterinary Medicine, Chinese Academy of Agricultural Sciences carried out the metabolome analysis of the high-quality flavor of Chinese fragrant pork, revealed the metabolome characteristics of Chinese fragrant pork, and provided a new basis
for the genetic mechanism research and breeding of high-quality pork.
The findings were published in the journal
Food Research International.
for the genetic mechanism research and breeding of high-quality pork.
The findings were published in the journal
Food Research International.
According to researcher Zhang Longchao, Jianhe Baixiang pig is one of the fragrant pig breeds in China, with excellent meat flavor, intramuscular fat content of up to 7%, and bright red
meat color.
However, there is a lack of research on the mechanism of
the formation of excellent meat quality traits in local fragrant pig breeds in China.
In this study, Jianhe Baixiang pig was selected as the research object, and the purebred large white pig was used as the control, and the fingerprint of lipid metabolites and hydrophilic metabolites was obtained by liquid chromatography-mass spectrometry (LC-MS) technology
.
The analysis found that the content of triglycerides, monounsaturated fatty acids and sugars, which are closely related to high-quality flavor, was higher in Jianhe Baixiang pig, and the beneficial high-saturation phospholipids were significantly higher than those in large white pigs
.
The study screened 100 lipid molecules and 118 hydrophilic metabolites as biomarkers for high-quality pork
.
This study deepens our understanding of the quality of fragrant pork in China and provides a reference
for discussing the factors affecting the quality and flavor of pork.
meat color.
However, there is a lack of research on the mechanism of
the formation of excellent meat quality traits in local fragrant pig breeds in China.
In this study, Jianhe Baixiang pig was selected as the research object, and the purebred large white pig was used as the control, and the fingerprint of lipid metabolites and hydrophilic metabolites was obtained by liquid chromatography-mass spectrometry (LC-MS) technology
.
The analysis found that the content of triglycerides, monounsaturated fatty acids and sugars, which are closely related to high-quality flavor, was higher in Jianhe Baixiang pig, and the beneficial high-saturation phospholipids were significantly higher than those in large white pigs
.
The study screened 100 lipid molecules and 118 hydrophilic metabolites as biomarkers for high-quality pork
.
This study deepens our understanding of the quality of fragrant pork in China and provides a reference
for discussing the factors affecting the quality and flavor of pork.
The research is supported
by the National Key R&D Program, the National Pig Industry Technology System and the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences.
Master students Zhang Run, Yang Man and assistant researcher Hou Xinhua are the co-first authors of the article, and researcher Wang Lixian and researcher Zhang Longchao are the corresponding authors
.
by the National Key R&D Program, the National Pig Industry Technology System and the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences.
Master students Zhang Run, Yang Man and assistant researcher Hou Xinhua are the co-first authors of the article, and researcher Wang Lixian and researcher Zhang Longchao are the corresponding authors
.
Original link: https://doi.
org/10.
1016/j.
foodres.
2022.
111946
org/10.
1016/j.
foodres.
2022.
111946
