Unlocking the differences between Chinese free-range indigenous pork and commercial hybrid pork: A scientific analysis of nutrition and flavor.

Abstract

Modern meat production aims to enhance flavor and nutrition-traits shaped by both genetics and environment. This study focuses on two typical commercially available pork products with matched industrial production systems. Integrated chromatography-mass spectrometry and electronic sensing were combined to reveal the mechanistic differences in flavor and nutrition between Chinese free-range indigenous (HMP) and Duroc×Landrace×Yorkshire (DLY) pork. HMP exhibited more volatile flavor compounds (124 vs 90, 65 unique vs 31 unique); higher levels of 5'-inosine monophosphate, 5'-guanosine monophosphate, Zn and Fe; stronger E-nose responses but weaker umami responses; more content of intramuscular fat (1.3-fold of DLY), with higher monounsaturated fatty acid (MUFA) and less polyunsaturated fatty acid (PUFA); more favorable MUFA:PUFA (3.73 vs 2.09) and n-6:n-3 (16.46 vs 24.94) ratios; more positive correlations between fatty acids and aroma-active volatile. These findings provide molecular evidence for the better flavor and nutritional value of HMP pork, supporting the development of premium local products and the sustainable commercialisation of indigenous pig genetic resources. This work characterizes market-oriented pork quality under conventional production modes, laying groundwork for future controlled studies on genotype - environment interactions.

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