Multi-Omics Analysis Reveals Flavor Differences Between Queshan And Yunong Black Pigs

Background Flavor is an important factor influencing consumers' evaluation of pork. However, the molecular regulatory mechanism of flavor differences among different pig breeds remains unclear. In this study, using flavoromics, transcriptomics and lipidomics techniques, the key genes and substances in the longissimus dorsi muscle of Queshan Black Pig (QS) and Yunong Black Pig (YN) were identified and analyzed. Results Between the two breeds, 37 differential volatile organic compounds (VOCs), 2,559 differentially expressed genes (DEGs) and 460 differential lipids (DELs) were identified. Flavoromics identified phenol, pyridine and 1-hexanol as potential flavor biomarkers. Transcriptomics indicated that DEGs were mainly enriched in pathways such as fatty acid degradation and AMPK signaling pathway. Moreover, 10 lipids, including PC (26:3) and PE (34:6e), emerged as potential biomarkers. Multi-omics analysis further identified 14 VOCs, 15 DEGs and 10 DELs as being associated with pork flavor. These may regulate lipid production and lipolysis by participating in fatty acid (FA) biosynthesis, FA oxidation and glycerophospholipid metabolism. Finally, this study found that ACAA2 promoted the lipid deposition of porcine intramuscular preadipocytes and 3T3-L1 cells. Conclusions These results provide important insights into the flavor differences between QS and YN pork and the underlying molecular regulatory mechanisms. They also offer theoretical references for improving the quality of pork.