Comparative Characterization of Volatile Compounds of Ningxiang Pig, Duroc and Their Crosses (Duroc × Ningxiang) by Using SPME-GC-MS
Author:
Zhu Bangqiang1, Gao Hu1ORCID, Yang Fang1, Li Yiyang1, Yang Qiaoyue1, Liao Yinchang1, Guo Haimin1, Xu Kang2ORCID, Tang Zhiqiang3, Gao Ning1ORCID, Zhang Yuebo1, He Jun1
Affiliation:
1. Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China 2. Laboratory of Animal Nutrition Physiology and Metabolism, The Institute of Subtropical Agriculture, The Chinese Academy of Sciences, Changsha 410125, China 3. Ningxiang Animal Husbandry and Fishery Affairs Center, Ningxiang 410600, China
Abstract
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.
Funder
Construction of Innovative Provinces in Hunan Hunan Provincial Natural Science Foundations of China
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Reference39 articles.
1. Zhang, Y., Zhang, Y., Li, H., Guo, T., Jia, J., Zhang, P., Wang, L., Xia, N., Qian, Q., and Peng, H. (2022). Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China. Foods, 11. 2. Processed pork is the most frequently consumed type of pork in a survey of Australian children;Neale;Nutr. Res.,2013 3. Volatile compounds and fatty acids profile in Longissimus dorsi muscle from pigs fed with feed containing bioactive components;Guzek;Food Sci. Technol.,2016 4. Analysis of the Effect of Vacuum Cooling on the Flavor of Sauce Beef Based on HS-SPME-GC-MS and GC-IMS Combined with Electron-ic Nose;Cao;Sci. Technol. Food Ind.,2021 5. Effect of ageing time on the volatile compounds from cooked horse meat;Beldarrain;Meat Sci.,2022
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
|
|