Yingsen Liu, Longzhu Zhou, Luxi Lin, Shijie Wang, Yiyu Yin, Haoyang Han, Huihui Tian, Miaomiao Dong, Pingyang Li, Youyou Yang, Xiaohui Feng, Weihai Xing, Yanan Yu, Huiyan Zhang, Qingyu Zhao, Junmin Zhang, Chaohua Tang
This study investigated the polyunsaturated fatty acid (PUFA) profile, esterification patterns, and characteristic volatile organic compounds (VOC) in the longissimus dorsi of pigs fed flaxseed oil (FO). The results showed that 4% FO resulted in high muscle pH45min and L⁎24h. FO treatments incrementally increased the content of C18:3n3, C18:3n6, C20:3n3, and C22:6n3. The olfactory scores decreased to 47.5 and 44 points from 62 points with incremental FO replacements. The levels of 5 aldehydes, 2 furans, 1 thiophene, and 1 pyridine were elevated in FO groups. FO mainly elevated 35 glycerolipids (GLs), 66 glycerophospholipids (GPs) and 24 sphingolipids (SLs), while reducing 2 GLs, 43 GPs and 16 SLs. Lipids of specific types containing C18:3n3 (R2 > 0.16), C20:3n3 (R2 > 0.23) and C22:6n3 (R2 > 0.41) displayed significant correlations with key VOCs in FO-treated meat. It provides new insight into the aroma features of n-3 PUFA-enriched pork from a lipid perspective.