| Rongchang swine is one of the famous species of local pigs in our country,and that PIC swine is one of the famous species of foreign pigs.The researh on the physicchemical characteristics and main flavor compounds of muscles from rongchang porket and PIC porket may be useful for comparing the difference of flavor between this two species and providing foundations to protect species resource and further meat processing.The physicchemical characteristics,reducing sugars, fatty acids,amino acids and volatile flavor compounds were analyzed in the research,and the conclusions were summarized as follows:1.The values of L~*,a~* and b~* of muscles from PIC porket rised which had been slaughtered for 24 h,but there was not significant difference compared with these values of muscles which had been slaughtered for 45 min(P＞0.05).The value of pH of NO.2 muscle from rongchang porket after slaughtered for 24 h decreased slightly,whereas the value of pH of muscles from PIC porket afer slaughtered for the same time decreased more great.2.There was significant difference for moisture content among NO.4 muscles from rongchang porker and PIC porket respectively(P＜0.05),but no significant difference for moisture content among muscles from PIC porket's different partes(P＜0.05).Also,there was significant difference for fatty acids content among NO.3 muscles from rongchang porket and PIC porket respectively(P＜0.05).The content of fatty acids for NO.4 muscle was highest,and it had significant differences compared with the content of fatty acids for NO.1,NO.2 and NO.3 muscle(P＜0.05).The content of fatty acids for NO.1 muscle also had significant differences compared with the content of fatty acids for NO.2 and NO.3 muscle(P＜0.05).However,there was no significant difference for the content of fatty acids among NO.2 and NO.3 muscle(P＞0.05).There was no significant difference between the content of fatty acids for NO.1 muscle from rongchang porker and the content of fatty acids for NO.1 muscle from PIC porket(P＞0.05) and the same result applied to the muscles of different parts from PIC porket.3.The contents of reducing sugars of muscles from rongchang porket were as follows:NO.1＞NO.3＞NO.2＞NO.4.There was extremely significant difference between the content of reducing sugars of NO.1 muscle from rongchang porker and the content of reducing sugars of other muscles from rongchang porkets' different parts(P＜0.01) and there also were extremely significant differences among NO.3 muscle and NO.2 muscle or NO.4 muscle(P＜0.01),but no significant difference among NO.2 muscle and NO.4 muscle(P＞0.05).The contents of reducing sugars of muscles from PIC porket were as follows:NO.4＞NO.1＞NO.3＞NO.2.There were no extremely significant difference for contents of reducing sugars among NO.4 muscle and NO.1 muscle(P＞0.01),but were extremely significant differences for contents of reducing sugars among NO.1 muscle and NO.2 muscle(P＜0.01),NO.2 muscle and NO.3 muscle(P＜0.01) and NO.3 muscle and NO.4(P＜0.01).The contents of reducing sugars for NO.1 muscle,NO.2 muscle and NO.3 muscle from rongchang porket were higher than the contents of reducing sugars for muscles with the same position from PIC porket.There was extremely significant difference among contents of reducing sugars for NO.1 muscles from rongchang porket and PIC porket respectively(P＜0.01) and were significant differences among contents of reducing sugars for NO.2 muscles or NO.3 muscles from rongchang porket and PIC porker respectively(P＜0.05).The content of reducing sugars of NO.4 muscle from rongchang porket was lower than PIC porket and there was extremely significant difference among them(P＜0.01).4.25 kinds of fatty acid were detected in NO.2 muscle of rongchang porket and 26 kinds of fatty acid were detected in NO.2 muscle of PIC porket.For the eight familiar fatty acids,there was significant difference for conrtents of unsaturated fatty acids among NO.2 muscles from rongchang porket and PIC porket respectively(P＜0.05),but were no significant differences for the contents of saturated fatty acids,single unsaturated fatty acids of among them(P＞0.05),and aslo were no significant differences for the proportion between monounsaturated fatty acids or polyunsaturated fatty acids in total fatty acids among them(P＞0.05).It was found that there were extremely significant differences for linoleic acid's or palmitoleic acid's content(P＜0.01) and were significant differences for oleic acid's or palmitic acid's content(P＜0.05) among NO.2 muscles from rongchang porket and PIC porket respectively,but no significant differences for other fatty acids in among NO.2 muscles from these two porkets(P＞0.05).5.It was concluded that total amimo acids',essential amino acids' and sensory amino acids' content in NO.2 muscle were highest in all muscles from PIC porket.The total amimo acids', essential amino acids' and sensory amino acids' content in every muscle from rongchang swine with weight of 20Kg was higher than the same parts' muscle from rongchang porket and PIC porket.The total amimo acids' content and sensory amino acids'content in NO.2 muscle from rongchang porket were higher than these in NO.2 muscle from PIC porket excepting essential amino acids' content was lower.The proportion of essential amino acids in total amimo acids for rongchang porket,PIC porket and rongchang swine with weight of 20Kg all above 40%,indicated that they are good protein resources.It was found that the limiting amino acid was methionine in rongchang porket, PIC porket and rongchang swine with weight of 20 Kg accordantly.6.There were 225 kinds of volatile flavor compounds were analyzed from muscles of rongchang porket,PIC porker and rongchang swine with weight of 20 Kg,and could be divided to 11 types as follows:aldehydes,alcohol,hydrocarbon,ester,benzene & derivatives,ketone,sulfur compounds,nitrogen compounds & amines,acids & acid anhydride,ethers and furans & oxygenated compounds.225 kinds of volatile flavor compounds were detected in NO.1,NO.2 and NO.3 muscle from PIC porket,108 kinds of volatile flavor compounds were detected in NO.2, NO.3 and NO.4 muscle from rongchang porker and 89 kinds of volatile flavor compounds were detected in NO.2,NO.3 and NO.4 muscle from rongchang swine with weight of 20 Kg. 7.The proportion of aldehyde compounds in volatile flavor compounds in rongchang porket, PIC porket and rongchang swine with weight of 20Kg was highest and caproaldehyde's relative content in aldehyde compounds was highest.It was follow by alcohol compounds and nerolidol's relative content in alcohol compounds was highest.The relative content of ketones,sulfur compounds,acids & acid anhydrides and benzene & derivatives for NO.2 muscle or NO.3 muscle from rongchang porket was higher than PIC porket,but the relative content of aldehydes, hydrocarbons and esters for NO.2 muscle or NO.3 muscle from rongchang porket was lower than PIC porket.8.There were more kinds of aldehydes and alcohols in NO.2,NO.3 and NO.4 muscle from PIC porket than the same parts' muscles from rongchang porket.There were more kinds of acids & acid anhydrides in NO.2,NO.3 and NO.4 muscle from rongchang porket than the same parts' muscles from PIC porket and had the same result for kinds of esters,ketones and sulfur compounds in NO.2 and NO.3 muscle.There were more kinds of alcohols and were fewer kinds of esters,ketones and acids & acid anhydrides iin NO.2 and NO.3 muscle for rongchang swine with weight of 20Kg than rongchang porket.
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