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

Area of Science:

• Animal Science
• Food Science
• Biochemistry

Background:

• Pork flavor significantly impacts consumer choice, but the molecular basis of breed-specific flavor variations is not fully understood.
• Investigating genetic and metabolic differences between pig breeds is crucial for enhancing pork quality.

Purpose of the Study:

• To elucidate the molecular mechanisms behind flavor differences in Queshan Black Pig (QS) and Yunong Black Pig (YN) pork.
• To identify key genes, volatile organic compounds (VOCs), and lipids associated with pork flavor using a multi-omics approach.

Main Methods:

• Employed flavoromics, transcriptomics, and lipidomics on the longissimus dorsi muscle of QS and YN pigs.
• Analyzed differential volatile organic compounds (VOCs), differentially expressed genes (DEGs), and differential lipids (DELs).
• Integrated multi-omics data to identify key molecular markers and pathways involved in flavor regulation.

Main Results:

• Identified 37 differential VOCs, 2,559 DEGs, and 460 DELs between the two breeds.
• Phenol, pyridine, and 1-hexanol were identified as potential flavor biomarkers.
• Multi-omics analysis linked 14 VOCs, 15 DEGs, and 10 DELs to pork flavor, implicating fatty acid metabolism and glycerophospholipid pathways. ACAA2 was found to promote lipid deposition.

Conclusions:

• Provided insights into the molecular mechanisms driving flavor variations between QS and YN pork.
• Identified potential biomarkers and regulatory pathways for pork flavor.
• Offered a theoretical basis for improving pork quality through targeted breeding and management strategies.