Effect of Gender, Rearing, and Cooking on the Metabolomic Profile of Porcine Muscles.

Shoko Sawano,Mako Nakamura,Ryuichi Tatsumi,Wataru Mizunoya,Tetsuya Murakami,Keishi Oza

doi:10.3390/metabo10010010

Abstract

To clarify the relationship between the fiber type composition and meat quality, we performed metabolomic analysis using porcine longissimus dorsi (LD) muscles. In the LD of pigs raised outdoors, the expression of myosin heavy chain (MyHC)1 (slow-twitch fiber marker protein) was significantly increased compared with that of MyHC1 in pigs raised in an indoor pen, suggesting that rearing outdoors could be considered as an exercise treatment. These LD samples were subjected to metabolomic analysis for examining the profile of most primary and secondary metabolites. We found that the sex of the animal and exercise stimulation had a strong influence on the metabolomic profile in the porcine skeletal muscles, and this difference in the metabolomic profile is likely in part due to the changes in the muscle fiber type. We also examined the effects of cooking (70 °C for 1 h). The effect of exercise on the metabolomic profile was also maintained in the cooked muscle tissues. Cooking treatment resulted in an increase in some of the metabolite levels while decreasing in some other metabolite levels. Thus, our study could indicate the effect of the sex of the animal, exercise stimulus, and cooking on the metabolomic profile of pork meat.

Highlights

Free amino acids stimulate taste and can modify the palatability of foods depending on the concentrations at which they are present in the foods [1,2,3,4]
The aim of this study was to provide an insight into the profiling of pork meat metabolites under two conditions known to affect muscle fiber types: sex of the animal and exercise treatment
MyHC1 and MyHC2 isoform compositions were measured by SDS-PAGE

Summary

Introduction

Free amino acids stimulate taste and can modify the palatability of foods depending on the concentrations at which they are present in the foods [1,2,3,4]. Free amino acids are considered as the most important taste components of meat. In addition to free amino acids, purine nucleotides, such as inosine monophosphate (IMP), are thought to be important components of taste in meat, thereby considerably potentiating the taste responses of free amino acids [5]. The presence of IMP suggests the existence of taste modifiers, as well as the tastants in food and the complexity in the induction of the taste stimuli. These free amino acids and purine nucleotides are undoubtedly important components of meat taste, we think there are more substances that affect meat taste and flavor. One-by-one analysis of each substance contained in meat will take a long time, but it is possible to depict the whole

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