A Comprehensive Characterization of the Differences in Meat Quality, Nonvolatile and Volatile Flavor Substances Between Taoyuan Black and Duroc Pigs

Abstract

To compare the differences in meat quality between obese-type Chinese pig breeds and lean-type foreign pig breeds, we selected Taoyuan Black (TB) pigs and Duroc pigs at 180 and 210 days of age and analyzed their meat quality, chemical composition, and flavor compounds using an electronic tongue, chromatographic techniques, and two-dimensional gas chromatography-time-of-flight-mass-spectrometry (GC×GC-TOF-MS). A total of 16 main fatty acids, 18 main free amino acids, and 249 flavor compounds were identified. The results showed that TB pigs exhibited redder meat color, higher intramuscular fat, and lower shear force than Duroc pigs (p < 0.05). TB pigs displayed higher levels of flavor nucleotides, free amino acids, and monounsaturated fatty acids (p < 0.05). Furthermore, pigs at 180 days exhibited lower dripping loss and more flavor compounds than those at 210 days (p < 0.05). Electronic tongue analysis revealed higher umami values in TB pigs at 180 days of age. Among the flavor compounds in pork, the four compounds that contributed most significantly to flavor across all species were 2-nonenal, 2-octenal, heptanal, 2,3-butanedione, and 2-pentylfuran. These findings provide fundamental data and insight into pig production.

Keywords: flavor quality; meat quality; pork.

Figure 1

Electronic tongue determination of pork score. Different pork samples of electronic tongue sensors values radar map. D180, T180, D210 and T210 represent 180-day-old Duroc, 180-day-old TB pig, 210-day-old Duroc and 210-day-old TB pig.

Figure 2

Three-dimensional Total Ion Chromatogram. (a) D180; (b) D210; (c) T180; (d) T210. D180, T180, D210 and T210 represent 180-day-old Duroc, 180-day-old TB pig, 210-day-old Duroc and 210-day-old TB pig, respectively.

Figure 3

Metabolite Count and Venn Diagram. (a) Metabolite Count and amount of flavor compound overlaps of the different groups. The overlapping part represents the number of flavor substances identified jointly by multiple sample groups, and the non-overlapping part represents the number of flavor substances identified uniquely in the corresponding sample group. (b) Type of volatile flavor compounds in LD muscle of each group.

Figure 4

OPLS-DA analysis of volatile flavor substance content in LD muscle of each group (a) D180 and T180; (b) D210 and T210; (c) T180 and T210; (d) D180 and D210. D180, T180, D210 and T210 represent 180-day-old Duroc, 180-day-old TB pig, 210-day-old Duroc and 210-day-old TB pig, respectively.

Figure 5

Differences in volatile compounds between groups. D180, T180, D210 and T210 represent 180-day-old Duroc, 180-day-old TB pig, 210-day-old Duroc and 210-day-old TB pig, respectively.