在宁夏和伯克希尔猪之间的代谢物,脂质和挥发性风味化合物的差异的全面表征,使用多omics技术
Qian Wang1, Hu Gao2, Yawei Fu3
1College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, PR China; Key Laboratory of Agroecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China.
Food chemistry
|July 4, 2024
概括
宁翔猪拥有优越的肉质,包括高肌内脂肪和红色. 它们独特的甜味,水果和花香,受代谢物和脂质的影响,也被杂交猪遗传.
科学领域:
- 动物科学动物科学
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 了解猪肉质量和风味对于猪肉行业至关重要.
- 宁翔 (NX) 猪是一种中国本土的品种,以其特定的肉质特征而闻名.
- 伯克希尔 (BKS) 猪是全球公认的品种,通常与可取的肉质特征有关.
研究的目的:
- 在宁翔 (NX),伯克希尔 (BKS) 和他们的杂交 (BN) 猪中全面描述代谢物,脂质和挥发性风味化合物 (VOC).
- 为了研究肉类质量特征,代谢物/脂质资料和风味化合物之间的关系.
- 为了阐明中国土著猪中风味特征的遗传基础.
主要方法:
- 采用多omics技术来分析代谢物,脂质和VOCs.
- 对三种猪品种的肉质成分和感官属性的比较分析.
- 确定有助于猪肉风味的关键挥发性化合物.
主要成果:
- 在NX猪中,肌肉内脂肪 (IMF) 含量高,肉体发红.
- 在品种中观察到代谢物和脂质组成的显著变化.
- NX猪表现出独特的甜味,水果和花香气,这是BN猪继承的特征.
- 确定的主要挥发性有机物包括2 - 基,甲,2 - E) - 甲和酸.
- 发现VOC受代谢物和脂质资料的影响.
结论:
- NX猪具有出色的肉质特征和独特的,基因稳定的风味特征.
- 这项研究为了解中国土著猪的肉味调节提供了理论基础.
- 这些发现有助于对本土猪品种进行表征和利用,以提高猪肉生产.
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