Integrative Analysis of Flavoromics, Lipidomics, and Transcriptomics Reveals the Potential Mechanisms Underlying the Unique Meat Flavor of Jianli Pigs

Jianli pig (JL) is a representative Chinese local pig breed with a unique fruity flavor and excellent meat quality. However, the reasons for the unique fruity flavor of Jianli pork are still unclear. This study explored the potential genetic mechanisms by performing an integrative analysis of the flavoromics, lipidomics, and transcriptomics of the longissimus thoracis (LT) from JL pigs and Duroc × Landrace × Yorkshire pigs (DLY). The results indicated that the relative abundance of Acetic acid butyl ester and 3-Carene flavor compounds characterized by sweet and fruity aroma in JL pork was higher compared with DLY pigs. Lipidomics results showed that 16-carbon and 18-carbon fatty acids are important lipid precursors for the flavor of JL pork. Moreover, two clusters of functional genes correlated with 3-Carene (<i>DCHS2</i>, <i>NRXN1</i>, <i>JAKMIP3</i>, and <i>TRO</i>) and Acetic acid butyl ester (<i>WFIKKN2</i>, <i>CES3</i>, and <i>IYD</i>) were identified. This study enriched the limited understanding of the unique fruity flavor formation in JL pigs, provided a theoretical basis for the breeding of high-quality pig breeds, and the processing of flavorful meat products.