The Chinese believe that the meat of pigs reared in the past with free range tastes better than that of the pigs reared indoor on a large scale today. Gastrointestinal microflora is closely associated with the main factor of meat flavour, including fibre characteristics and lipid metabolism. Our method in this study involved different raising patterns within the semi free-grazing farm (FF) or indoor feeding farm (DF), the measurement of fat deposition and myofiber type by paraffin section and reverse transcription polymerase chain reaction and the identification of microbiome and functional capacities associated with meat quality through metagenomic sequencing. Results showed that the fat area in muscle and adipose tissue and the myofiber density significantly increased in the pigs of the FF group. The relative abundance of bacteria associated with lipid metabolism, such as g_Oscillibacter, in the feces of the FF group was higher than that in DF group, and the relative abundance of some bacteria with probiotic function, including g_Lactobacillus and g_Clostridium, was lower than that in DF group. The abundance of g_Clostridium was significantly positively correlated with the intramuscular fat area, whereas health-related bacteria, such as g_Butyricicoccus, g_Eubacterium, g_Phascolarctobacterium and g_Oribacterium, was significantly negatively correlated with abdominal fat area, myofiber density and adipose triglyceride lipase (ATGL) mRNA expression. KEGG analysis showed that pigs raised in semi free-grazing farm can activate the pathway of inosine monophosphate (IMP) biosynthesis, glycolysis/gluconeogenesis and alanine, aspartate and glutamate metabolism. Free range feeding improves meat quality by changing the fibre type, myofiber density and metabolic pathways related to flavour amino acids, IMP or glycolysis/gluconeogenesis in muscle. However, prolonged feeding cycle increases fat deposition and associated microbial communities.

Polyethylene glycosylated (PEGylated) porcine glucagon-like peptide-2 (pGLP-2) considerably increases half-life and stability compared with the native pGLP-2, but the effective dose for intestinal damage is still unclear. This study aims to evaluate the available dose of polyethylene glycosylated porcine glucagon-like peptide-2 (PEG-pGLP-2), a modified, long-acting form of pGLP-2 in an experimental rat model of ulcerative colitis. Thirty-five male rats were randomly assigned into five groups: control, dextran sodium sulphate (DSS), DSS + PEG–pGLP-2(L), DSS + PEG–pGLP-2(M) and DSS + PEG–pGLP-2(H). Rats in control group received only water; other rats were fed with 5% (w/v) DSS and intraperitoneally administered with 12.5, 25 and 100 nmol/kg PEG–pGLP-2 daily for 6 days. Compared with the control treatment, DSS treatment significantly (p < 0.05) decreased body weight change, colonic length, duodenal villus height and expression of zonula occludens-1, whereas significantly (p < 0.05) increased colonic damage score and expression of claudin-1, interleukin (IL)-1, IL-7, IL-10, interferon-γ and tumour necrosis factor (TNF)-α in colon. However, the three doses of PEG–pGLP-2 all reduced these effects; these treatments significantly (p < 0.05) increased body weight change and duodenal villus height, whereas significantly (p < 0.05) decreased colonic damage score and expression of IL-1, IL-7 and TNF-α in colon. Specifically, low-dose (12.5 nmol/kg/d) PEG–pGLP-2 was effective. These results indicated that PEG–pGLP-2 is a novel and potentially effective therapy for intestinal healing in a relatively low dose.

Preference and performance trials were conducted to investigate the effects of extruded corn with different degrees of gelatinization on the feed preference, growth performance, nutrient digestibility, and fecal microbiota of weaning piglets. In the preference trial, 144 piglets who were 35 days old were weighed and allotted to six treatments with four replications per treatment. Piglets in each treatment group were allowed to choose two of the following four corn-supplemented diets: conventional corn (NC) or extruded corn with low (LEC; 41.82% gelatinization), medium (MEC; 62.60% gelatinization), or high (HEC; 89.93% gelatinization) degrees of gelatinization for 18 days. The results showed that the piglets preferred diets supplemented with a low degree of gelatinization of extruded corn. In the performance trial, 144 piglets who were 35 days old were weighed and allotted into four treatments with six replications per treatment. Piglets in each treatment were fed one of the four diets for 28 days. The results showed that LEC and MEC decreased the feed:gain ratio at 14–28 days and 0–28 days, respectively, and increased the apparent total tract digestibility (ATTD) of crude protein compared with NC. Meanwhile, LEC increased the total protein and globulin content in the plasma on day 14, and MEC increased the ATTD of ether extract (EE) compared with NC. Extruded corn with low and medium degrees of gelatinization increased the abundance of Bacteroidetes at the phylum level and Lactobacillus, Alloprevotella, Prevotellaceae_UCG-03, and Prevotella_2 at the genus level. The results showed that extruded corn can improve feed preference, increase growth performance and nutrient digestibility, and modify gut microbiota, and the ideal degree of gelatinization is approximately 41.82–62.60%.

Volatile organic compounds (VOCs) are key aroma determinants in pork, and gas chromatography-ion mobility spectrometry (GC-IMS) is an effective technique for their detection. However, the detection conditions for pork using GC-IMS have yet to be standardized. This study employed GC-IMS to investigate the effects of incubation (temperature/duration) and medium (water and different concentrations of NaCl) environments on VOCs in pork. Statistical analyses including t-tests, PLS-DA, and OPLS-DA were employed to assess VOC differences. The results showed that: (1) VOC diversity and intensity increased with incubation temperature and time, with optimal signals obtained at 100 °C for 20 min. (2) The sample medium significantly influenced aroma release. When the medium contained 10% NaCl, the relative content of aldehydes increased, showing that these compounds were optimally released. (3) Under the optimized conditions, 15 key differential VOCs were identified from different muscle tissues, including 10 aldehydes, 2 esters, 1 ketone, 1 alcohol and 1 ether. This work establishes practical GC-IMS parameters for pork VOC analysis and provides a reliable reference for flavor-related studies.