Comparative Characterization of Volatile Compounds of Ningxiang Pig, Duroc and Their Crosses (Duroc × Ningxiang) by Using SPME-GC-MS

Bangqiang Zhu; Hu Gao; Fang Yang; Yiyang Li; Qiaoyue Yang; Yinchang Liao; Haimin Guo; Kang Xu; Zhiqiang Tang; Ning Gao; Yuebo Zhang; Jun He

doi:10.3390/foods12051059

Foods (Mar 2023)

Comparative Characterization of Volatile Compounds of Ningxiang Pig, Duroc and Their Crosses (Duroc × Ningxiang) by Using SPME-GC-MS

Bangqiang Zhu,
Hu Gao,
Fang Yang,
Yiyang Li,
Qiaoyue Yang,
Yinchang Liao,
Haimin Guo,
Kang Xu,
Zhiqiang Tang,
Ning Gao,
Yuebo Zhang,
Jun He

Affiliations

Bangqiang Zhu: Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
Hu Gao: Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
Fang Yang: Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
Yiyang Li: Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
Qiaoyue Yang: Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
Yinchang Liao: Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
Haimin Guo: Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
Kang Xu: Laboratory of Animal Nutrition Physiology and Metabolism, The Institute of Subtropical Agriculture, The Chinese Academy of Sciences, Changsha 410125, China
Zhiqiang Tang: Ningxiang Animal Husbandry and Fishery Affairs Center, Ningxiang 410600, China
Ning Gao: Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
Yuebo Zhang: Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
Jun He: Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China

DOI: https://doi.org/10.3390/foods12051059
Journal volume & issue: Vol. 12, no. 5
p. 1059

Abstract

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With the aim to study the flavor characteristics of Ningxiang pigs (NX), Duroc (DC) pigs, and their crosses (Duroc × Ningxiang, DN), electronic nose and gas chromatography–mass spectrometry analysis were used to detect the volatile flavor substances in NX, DC, and DN (n = 34 pigs per population). A total of 120 volatile substances were detected in the three populations, of which 18 substances were common. Aldehydes were the main volatile substances in the three populations. Further analysis revealed that tetradecanal, 2-undecenal, and nonanal were the main aldehyde substances in the three kinds of pork, and the relative content of benzaldehyde in the three populations had significant differences. The flavor substances of DN were similar to that of NX and showed certain heterosis in flavor substances. These results provide a theoretical basis for the study of flavor substances of China local pig breeds and new ideas for pig breeding.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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