Revealing flavor characteristics of different parts of Guangdong small-ear spotted pig based on multi-omics technology

Guangdong small-ear spotted pig (GD) is a premium breed in the Chinese market, renowned for its unique meat flavor. This study employed multi-omics analysis to investigate the molecular characteristics and differences in longissimus dorsi (LDM), belly (BM), loin (LM), foreleg (FM), and rump (RM) of GD. Flavoromics analysis revealed that 2,3-butanedione and 2-undecanone play a key role in the formation of flavor in all five parts; while flavor compounds such as 2-pentylfuran and 2-methyl-3-furancysteine may serve as potential markers for distinguishing different parts. Metabolomics analysis showed that metabolites such as taurine and phenylacetylglycine may be potential markers for differentiating between the different parts; differential metabolites (DMs) between LDM and other parts were significantly enriched in pathways such as amino acid metabolism. Transcriptomics analysis showed that differentially expressed genes (DEGs) in LDM and other parts were significantly enriched in flavor-related pathways such as amino acid metabolism and carbohydrate metabolism. Association analysis showed that anserine and carnosine were regulated by CRNS1 in LDM and BM. This study reveals the key factors and potential metabolic pathways affecting the flavor of GD based on a multi-omics system, which provides an important basis for understanding the molecular mechanism of indigenous pork flavor formation. • First comprehensive flavor profile of Guangdong small-ear spotted pig parts. • Longissimus dorsi presented unique flavor characteristics compared with other parts. • Identification of eight key odor active compounds in different parts. • Identification of four key differential metabolites that distinguish between parts. • CRNS1 regulates anserine and carnosine in longissimus dorsi and belly.