Profiles of muscular amino acids, fatty acids, and metabolites in Shaziling pigs of different ages and relation to meat quality

Pork meat is closely related to physicochemical alterations during growth and development, resulting in differences in nutritional value and meat flavor. This study aimed to evaluate the composition of amino acids, fatty acids, and metabolic profiles in the longissimus thoracis muscle (LM) of Shaziling pigs aged 30, 90, 150, 210, and 300 days. The results showed that the predominant fatty acids identified in the LM of Shaziling pigs were C16:0, C16:1, C18:0, C18:1n9c, and C18:2n6c. An opposite correlation was observed for C18:2n6c and n6/n3 polyunsaturated fatty acids (P < 0.05). Alanine, aspartate, glutamate, D-glutamine, and D-glutamate metabolism were the main metabolic pathways for the Shaziling pig meat flavor (P < 0.05). Moreover, the correlation coefficients revealed that the contents of anserine, C16:0, C16:1, and C18:1n9c were positively correlated with intramuscular fat and/or pH(24h) and were negatively correlated with the values of L* (lightness) and b* (yellowness) (P < 0.05). In conclusion, age greatly affected the meat quality of Shaziling pigs, and the contents of muscular anserine, C16:0, C16:1, and C18:1n9c might be promising indicators for better meat quality.

Automated summary

This study evaluated the composition of amino acids, fatty acids, and metabolic profiles in the longissimus thoracis muscle of Shaziling pigs at different ages. The results showed that the predominant fatty acids in the muscle were C16:0, C16:1, C18:0, C18:1n9c, and C18:2n6c. Alanine, aspartate, glutamate, D-glutamine, and D-glutamate metabolism were identified as the main metabolic pathways for the meat flavor. Additionally, anserine, C16:0, C16:1, and C18:1n9c were found to be correlated with intramuscular fat, pH(24h), L* (lightness), and b* (yellowness) values.