ArticleFoods (Basel, Switzerland)2024
Comparison of Nutritional Flavor Substances in Meat Between Shanghai Local Pig Breeds and Commercial DLY Breed.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Bacterial-Fungal Co-Occurrence in the Porcine Gut Microbiome Is Associated with Distinctive Meat Flavor Profiles in Indigenous Congjiang Xiang Pigs.Veterinary sciences · 2026Article
- Fecal microbiota transplantation from different pig breeds alters fat deposition and gut microbiota in mice.Applied microbiology and biotechnology · 2026Article
- Artificial Intelligence-Guided Optimization of Hyaluronic Acid-Coated Liposomal Linagliptin for Targeted Management of Polycystic Ovary Syndrome.AAPS PharmSciTech · 2026Article
- Colorimetric detection of amino acids enabled by functional nanomaterials: mechanisms, performance evaluation, and translational perspectives.Mikrochimica acta · 2026Review
- The Effect of Duck Breeds on Carcass Composition and Meat Quality at Different Slaughter Ages.Animals : an open access journal from MDPI · 2025Article
Corrections and comments
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Authors and funding
12 authors.
Funding
Abstract
Chinese local pig breeds have unique meat flavor. In this study, we investigated the meat quality traits and the characteristics of the nutritional flavor substances such as amino acids (AAs), fatty acids (FAs), thiamine (Vitamin B1, VB1), and inosine monophosphate (IMP) in four Shanghai local pig breeds (MMS, SW, PD, and SHW) and the commercial crossbred Duroc × Landrace × Yorkshire (DLY) breed. The results showed that the intramuscular fat (IMF) and protein content in the longissimus dorsi muscle (L) of Shanghai local breeds, especially Shanghai MMS and PD breeds, were significantly higher than those of the DLY breed (
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