為比較鄂通兩頭烏與通城豬肌肉營養和風味物質的差異，分別對兩群體背最長肌中氨基酸、脂肪酸、肌苷酸和硫胺素4類營養風味物質進行測定和分析。結果顯示：通城豬肌肉氨基酸種類齊全，16種氨基酸總量為(19.42±1.31) g/100 g，必需氨基酸含量為(8.47±0.98) g/100 g，主要鮮味氨基酸含量為(6.80±0.46) g/100 g；脂肪酸種類豐富、營養風味價值高，飽和脂肪酸含量為43.04%±1.84%，不飽和脂肪酸含量為56.96%±1.84%，其中單不飽和脂肪酸含量為47.47%±2.63%，多不飽和脂肪酸含量為9.50%±2.50%，亞油酸含量達8.93%±2.36%。而其風味物質硫胺素和肌苷酸的值分別為（0.23±0.05） mg/100 g、(3.23±0.67) mg/g。鄂通兩頭烏肌肉中多不飽和脂肪酸（12.08%±4.72%）、亞油酸（11.36%±4.44%）和硫胺素（（0.23±0.05） mg/100 g）顯著或極顯著高于通城豬，上述其他性狀與通城豬差異不顯著（P>0.05）。以上結果表明：鄂通兩頭烏和通城豬的豬肉均具有高營養價值和獨特風味等特點，而且鄂通兩頭烏除保留了通城豬肉的營養風味外，多不飽和脂肪酸、硫胺素含量更高，值得進一步開發利用。
Tongcheng pig is the first batch of breeds to be listed on the national protection list of livestock and poultry breeds. It is a representative breed of “Huazhong Two-End-Black pig” and the meat of it tastes delicious,tender and succulent. At the same time,it is found that Tongcheng pig has special resistance to High pathogenic Porcine Reproductive and Respiratory Syndrome virus. In order to retain the advantages of disease resistance and meat quality,and improve the deficiency of slow growth and low lean ratio of Tongcheng pigs,Etong Two-End-Black was cross bred by introducing lean meat varieties. To compare the differences between Etong Two-End-Black and Tongcheng pig in nutrition and flavor compounds,amino acids,fatty acids,inosine acids and thiamine in the longissimus dorsi muscle of 30 Etong Two-End-Black and 29 Tongcheng pig were measured. The results showed that there were various kinds of amino acids in the Tongcheng pig muscle,the total content of 16 kinds of amino acids was (19.42±1.31) g/100 g,the content of essential amino acid (EAA) was (8.47±0.98) g/100 g,and the content of fresh amino acid (FAA) was (6.80±0.46) g/100 g. Tongcheng pig was rich in fatty acids and had high nutritional flavor value,the content of saturated fatty acid was 43.04%±1.84%,the content of unsaturated fatty acid was 56.96%±1.84%,in which the content of monounsaturated fatty acid (MUFA) was 47.47%±2.63% and the content of polyunsaturated fatty acid (PUFA) was 9.50%±2.50%,and the content of linoleic acid was 8.93%±2.36%. The content of flavor compounds,thiamine was 0.23±0.05 mg/100 g and inosinic acid was (3.23±0.67) mg/g,which were the material basis of Tongcheng meat quality and taste. The content of PUFA (12.08%±4.72%),linoleic acid (11.36%±4.44%) and thiamine ((0.23±0.05) mg/100 g) in Etong Two-End-Black were significantly or extremely significantly higher than those of Tongcheng,and the above other traits were not significantly different from Tongcheng pigs (P＞0.05). The above results showed that the pork of the two breeds had the characteristics of high nutritional value and unique flavor,Etong Two-End-Black pig not only retain the nutritional and flavor of Tongcheng pig,but had higher contents of PUFA and thiamine,which is worthy of further development and utilization.