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在Chalou黑猪的猪肉切片的风味特征使用多omics分析

Yingying Zhang¹, Yuduan Diao¹, Sayed Haidar Abbas Raza²

¹Key Laboratory of Livestock and Poultry Resources (Pig) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry & Veterinary Science, Shanghai Academy of Agricultural Sciences, Shanghai 201106, People's Republic of China; Shanghai Engineering Research Center of Breeding Pig, Shanghai 201106, China.

|September 25, 2024

概括

猪肉的味道因肌肉纤维类型,脂质和代谢物而在不同切片中显著变化. 这项研究揭示了腿筋肌肉 (HM) 和猪肚 (PB) 的独特风味特征,影响了消费者的感知.

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:

猪肉的味道受到许多因素的影响,包括肌肉类型和生物化学成分.
了解这些差异对于猪肉行业和消费者满意度至关重要.

研究的目的:

为了研究来自查鲁黑猪的四个新鲜猪肉切片的风味变化.
探索肌肉纤维类型对猪肉口味概况的影响.
确定导致不同猪肉口味的关键分子因素.

主要方法:

多omics技术包括定量实时PCR (qRT-PCR).
对挥发性有机化合物 (VOC),脂肪酸,代谢物和基因表达的分析.
分子数据和风味属性之间的相关性分析.

主要成果:

在猪肉切片 (长胸肌,梯形肌,腿筋肌,猪肚) 中观察到肌肉纤维类型的显著差异.
确定了不同的VOC档案:HM (甜味,果味绿色),LT (脂肪,坚果),PB (新鲜,类绿色) 和TM (花,苦味).
特定的脂质,代谢物和差异表达的基因与每个切割的独特风味和代谢途径有关.

结论:

猪肉口味是一种复杂的特征,受到肌肉纤维类型,脂质组成,代谢物和基因表达的相互作用的影响.
腿筋肌肉和猪腹部表现出明显的风味特征,而形肌肉则更为中立.
这些发现为猪肉风味差异提供了分子洞察力,这对养殖和产品开发有价值.

关键词:

查卢的黑猪是什么意思中国土著猪中国土著猪有肉味的肉味.多个omics的多个omics.肌肉纤维是一种肌肉纤维类型.猪肉是什么意思?猪肉是什么意思

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