Evidence map›Paper›PMID 41214501›Full record

ArticleBMC genomics2025

Multi-omics analysis reveals flavor differences between Queshan and Yunong black pigs.

Bingjie Wang, Yilin Wei, Chang Wang, Lebin Chang, Tengfei Wang, Xinjian Li, Tong Yu, Jun Bai, Wei Wang, Liwei Yuan and 4 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in BMC genomics, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

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4 · The record

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PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

14 authors.

Bingjie Wang *College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China.
Yilin Wei *College of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China.
Chang WangCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China.
Lebin ChangCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China.
Tengfei WangCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China.
Xinjian LiSanya Institute, Hainan Academy of Agricultural Science, Sanya, 572025, China.
Tong YuCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China.
Jun BaiCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China.
Wei WangCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China.
Liwei YuanHenan Yifa Animal Husbandry Co., Ltd, Hebi, 458000, China.
Ruimin QiaoCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China.
Feng YangCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China.
Xiuling LiCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China. xiulingli@henau.edu.cn.
Xuelei HanCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou, 450046, China. hxl014@126.com.

Funding

Special Project for the Industrial Development of Key Scientific Research Initiatives in Colleges and Universities of Henan Province 25CY014the 14th Five-Year National Key R&D Program of China 2021YFD1301202the Agricultural Breeds Research Project of Henan Province 2022020101the Pig Industry Technology System Innovation Team Project of Henan Province HARS-22-12-G4
6 · The paper itself

Abstract

backgroundFlavor 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.

resultsBetween 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), were identified 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.

conclusionsThese 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.

Indexed as

Taste3T3-L1 CellsAnimalsGene Expression ProfilingLipid MetabolismLipidomicsMiceMultiomicsSwineTranscriptomeVolatile Organic CompoundsVolatile Organic CompoundsACAA2FlavoromicsLipidomicsMulti-omicsPork flavorTranscriptomics

Identifiers

PMID41214501
PMCPMC12604255

What Socratic holds

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LicenceCC BY-NC-ND
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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.