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. 2023 Jun;66(6):1323-1339.
doi: 10.1007/s11427-022-2227-6. Epub 2022 Dec 22.

Profiles of muscular amino acids, fatty acids, and metabolites in Shaziling pigs of different ages and relation to meat quality

Yehui Duan  1   2 , Changbing Zheng  1 , Jie Zheng  1   2 , Lu Ma  3 , Xinran Ma  3 , Yinzhao Zhong  3 , Xichen Zhao  1 , Fengna Li  1   2 , Qiuping Guo  4   5 , Yulong Yin  6   7
Affiliations

Profiles of muscular amino acids, fatty acids, and metabolites in Shaziling pigs of different ages and relation to meat quality

Yehui Duan et al. Sci China Life Sci. 2023 Jun.

Abstract

Pork meat is closely related to physicochemical alterations during growth and development, resulting in differences in nutritional value and meat flavor. This study aimed to evaluate the composition of amino acids, fatty acids, and metabolic profiles in the longissimus thoracis muscle (LM) of Shaziling pigs aged 30, 90, 150, 210, and 300 days. The results showed that the predominant fatty acids identified in the LM of Shaziling pigs were C16:0, C16:1, C18:0, C18:1n9c, and C18:2n6c. An opposite correlation was observed for C18:2n6c and n6/n3 polyunsaturated fatty acids (P<0.05). Alanine, aspartate, glutamate, D-glutamine, and D-glutamate metabolism were the main metabolic pathways for the Shaziling pig meat flavor (P<0.05). Moreover, the correlation coefficients revealed that the contents of anserine, C16:0, C16:1, and C18:1n9c were positively correlated with intramuscular fat and/or pH24h and were negatively correlated with the values of L* (lightness) and b* (yellowness) (P<0.05). In conclusion, age greatly affected the meat quality of Shaziling pigs, and the contents of muscular anserine, C16:0, C16:1, and C18:1n9c might be promising indicators for better meat quality.

Keywords: Shaziling pigs; amino acids; fatty acids; meat quality; metabolites.

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