为比较鄂通两头乌与通城猪肌肉营养和风味物质的差异，分别对两群体背最长肌中氨基酸、脂肪酸、肌苷酸和硫胺素等4类营养风味物质进行测定和分析。结果显示：通城猪肌肉氨基酸种类齐全，16种氨基酸总量为(19.42±1.31) g/100 g，必需氨基酸含量为(8.47±0.98) g/100 g，主要鲜味氨基酸含量为(6.80±0.46) g/100 g；脂肪酸种类丰富、营养风味价值高，饱和脂肪酸含量为43.04%±1.84%，不饱和脂肪酸含量为56.96%±1.84%，其中单不饱和脂肪酸含量为47.47%±2.63%，多不饱和脂肪酸含量为9.50%±2.50%，亚油酸含量达8.93%±2.36%。而其风味物质硫胺素和肌苷酸的值分别为（0.23±0.05） mg/100 g、(3.23±0.67) mg/g。鄂通两头乌肌肉中多不饱和脂肪酸（12.08%±4.72%）、亚油酸（11.36%±4.44%）和硫胺素（（0.23±0.05） mg/100 g）显著或极显著高于通城猪，上述其他性状与通城猪差异不显著（P>0.05）。以上结果表明：鄂通两头乌和通城猪的猪肉均具有高营养价值和独特风味等特点，而且鄂通两头乌除保留了通城猪肉的营养风味外，多不饱和脂肪酸、硫胺素含量更高，值得进一步开发利用。
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.