ArticleScience China. Life sciences2023
Profiles of muscular amino acids, fatty acids, and metabolites in Shaziling pigs of different ages and relation to meat quality.
Article in Science China. Life sciences, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers.
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34 citing papers in PubMed, 52 citations in OpenAlex.
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- Comparative analysis of fatty acids, amino acids, and flavor compounds in different skeletal muscles of the Tianzhu white yak.Animal bioscience · 2026Article
- Integrated multi-omics analysis reveals breed-specific molecular and metabolic architectures of breast muscle in Cherry Valley, Muscovy, and mule ducks.Poultry science · 2026Article
- Comparative Analysis of Gut Microbiome, Metabolome and Meat Quality Among Chinese Steppe Red Cattle, Simmental Hybrid Cattle and Yanhuang Cattle.Animals : an open access journal from MDPI · 2026Article
- Machine learning and experiment reveals gut microbial predictors of functional fatty acids in pork.Food chemistry: X · 2026Article
- Dietary 0.10% chlorogenic acid improves the meat quality of Shaziling pigs.Frontiers in veterinary science · 2026Article
- Correlations between free fatty acids and volatile compounds in four pork cuts from Shanxia long black pigs: implications for cut-specific flavor generation.Frontiers in nutrition · 2026Article
- Assessment of nutritional value and flavor characteristics of Taihe silky fowl across varieties and marketing ages.Food chemistry: X · 2026Article
- Comparative Analysis of Meat Quality in Minxinan Black Rabbit and Hyla Rabbit Using Integrated Transcriptomics and Proteomics.Animals : an open access journal from MDPI · 2025Article
- Integrated multi-omics reveals potential regulatory mechanisms of meat quality.Food chemistry. Molecular sciences · 2025Article
- Article
- Dietary Lysine Supplementation Above Requirement Improves Carcass Traits and Enhances Pork Flavor Profiles in Finishing Pigs Under Commercial Conditions.Foods (Basel, Switzerland) · 2025Article
- Unveiling the Regulatory Mechanism of Tibetan Pigs Adipogenesis Mediated by WNT16: From Differential Phenotypes to the Application of Multi-Omics Approaches.Animals : an open access journal from MDPI · 2025Article
- Lactobacillus johnsonii-derived leucic acid promotes fatty acid absorption and deposition by targeting CD36.Science China. Life sciences · 2025Article
- A Comprehensive Characterization of the Differences in Meat Quality, Nonvolatile and Volatile Flavor Substances Between Taoyuan Black and Duroc Pigs.Foods (Basel, Switzerland) · 2025Article
- Identification of key genes and metabolites involved in intramuscular fat deposition in Laiwu pigs through combined transcriptomic and lipidomic analyses.BMC genomics · 2025Article
- Transcriptome and targeted metabolome analysis of lipid profiles, nutrients compositions and volatile compounds in longissimus dorsi of different pig breeds.Animal bioscience · 2025Article
- Integrated Multi-Tissue Lipidomics and Transcriptomics Reveal Differences in Lipid Composition Between Mashen and Duroc × (Landrace × Yorkshire) Pigs.Animals : an open access journal from MDPI · 2025Article
- Metabolome and RNA-seq reveal discrepant metabolism and secretory metabolism profile in skeletal muscle between obese and lean pigs at different ages.Science China. Life sciences · 2025Article
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10 authors at 4 institutions in 1 country.
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Abstract
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
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