Comprehensive characterization of interrelations between pork quality, flavor and colonic microbiota in Duroc × Landrace × Yorkshire pigs.

The roles of gut microbiota and their metabolites in pork quality and flavor formation have attracted widespread attention but not been comprehensively investigated. In this study, the longissimus dorsi muscle and colonic digesta from 210 Duroc × Landrace × Yorkshire (DLY) pigs weighing approximately 115 kg were collected for the determination of pork quality, flavor, colonic microbiota, and short-chain fatty acids concentrations. The Shapiro-Wilk test showed that shear force, L*, and a* values showed a distinct normal distribution. The intramuscular fat (IMF) and W5S sensors for nitrogen oxides exhibited relatively high coefficients of variation. Meat color showed significant negative correlations with microbial alpha-diversity. Butyrate emerged as a significant predictor for IMF and acetate was an important predictor for W5S. Blautia and Agathobacter significantly contributed to the IMF. Alloprevotella, Butyricicoccus, Megasphaera, Paraprevotella, and Prevotella showed significant positive correlations with acetate and butyrate. Blautia, Paraprevotella, and Prevotella exhibited significant positive correlations with propionate. At the species level, Lactobacillus amylovorus DSM 20531 was significantly negatively correlated with IMF, while Methanobrevibacter smithii and Treponema parvum exhibited significant positive associations. Megasphaera elsdenii 14-14, Streptococcus hyointestinalis, and Methanobrevibacter smithii were significantly positively correlated with butyrate. Additionally, Paraprevotella and Methanobrevibacter smithii significantly contributed to the electronic nose indicators and exhibited significant positive correlations. The above findings indicate strong correlations between the pork quality and gut microbiota in DLY pigs, providing a feasible strategy for improving meat quality and flavor through gut microbial regulation.