Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep

Li, Jing; Tang, Chaohua; Yang, Youyou; Hu, Ying; Zhao, Qingyu; Ma, Qing; Yue, Xiumei; Li, Fadi; Zhang, Junmin

doi:10.3389/fnut.2023.1072159

Cited by 10 publications

(7 citation statements)

References 45 publications

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“…These compounds are known for their aromatic odors [20][21][22][23][24], suggesting their potential role in the adulteration of sesame oil.…”

Section: Gc-ms Analysis Resultsmentioning

confidence: 99%

Two flavors in adulterated sesame oil: Discovery, Confirmation, and Content Regularity Study

Liu,

Chen,

Lin

et al. 2024

Preprint

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Gas chromatography-mass spectrometry (GC-MS) was utilized to identify the 5-(2-hydroxyethyl)-4-methylthiazole and γ-Nonanolactone in adulterated sesame oil. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was then employed for qualitative analysis of these flavors. A quantitative analysis method was successfully developed using methanol extraction and vanillin-D3 as an internal standard, with analyte recoveries ranging from 88.5–102.2% and relative standard deviations between 2.6% and 10.5% (n = 6). Subsequently, 31 batches of sesame oil from the market were tested, revealing that all samples contained the identified flavors within a relatively consistent range. However, some samples exhibited unusually high concentrations of these flavors, suggesting a potential risk of adulteration.

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“…These compounds are known for their aromatic odors [20][21][22][23][24], suggesting their potential role in the adulteration of sesame oil.…”

Section: Gc-ms Analysis Resultsmentioning

confidence: 99%

Two flavors in adulterated sesame oil: Discovery, Confirmation, and Content Regularity Study

Liu,

Chen,

Lin

et al. 2024

Preprint

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“…Compared to other sheep breeds, Hu sheep mature earlier, produce more lambs per litter, and are in heat throughout the year, making them an advantageous breed for overall lamb production. In addition, the intramuscular fat and fatty acid contents of lake lamb are relatively high [ 13 ], which may lead to their involvement in enhanced lipid metabolism during the post-slaughter maturation process, thereby affecting the flavor of the meat. Therefore, it is necessary to measure the changes in basic meat quality and metabolites during the meat’s maturation.…”

Section: Introductionmentioning

confidence: 99%

Changes in Meat of Hu Sheep during Postmortem Aging Based on ACQUITY UPLC I-Class Plus/VION IMS QTof

Xu,

Wang,

Wang

et al. 2024

Foods

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Meat and meat products have a critical role in the human diet as important high-nutrient foods that are widely consumed worldwide. This study evaluated the effects of postmortem aging on Hu sheep’s meat quality in the longissimus dorsi (LD) muscle during postmortem aging. The samples were stored at 4 ± 1 °C; the meat quality was measured at 6 h, 12 h, 24 h, 36 h, 48 h, 72 h, 96 h, 120 h, 144 h, and 168 h of postmortem aging. The results showed that, during the postmortem aging process, the pH of the muscles first decreased and then increased, and the shear force first increased and then decreased. The muscle fiber skeleton began to degrade, and the overall meat quality was improved to some extent. In addition, through ACQUITY UPLC I-Class Plus IMS Qtof identification of the muscle samples at different time points during the postmortem maturation process of the meat of Hu sheep, a total of 2168 metabolites were identified, and 470 metabolites were screened based on the VIP, P, and FC values, of which 79 were involved in KEGG pathways. In addition, pathways such as sphingolipid metabolism, glycerophospholipid metabolism, phenylalanine metabolism, and fatty acid elongation and degradation play an important role in the metabolic product changes in the meat of Hu sheep throughout the entire maturation process. These findings provide some insights into the changes in meat quality during the post-slaughter maturation process of lake lamb.

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“…The Hu sheep are highly valued by farmers for their high fertility and continuous estrus cycles and have the advantages of high temperature and high humidity resistance, strong adaptability, and multiple lambs per litter [ 2 ]. Hu sheep have a high slaughter rate and excellent meat quality, being rich in protein [ 3 ]. At the same time, they have a very broad prospect in the processing of lamb products and meat products [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Diluents and Freezing Methods on Cryopreservation of Hu Ram Semen

Zhang,

Wang,

Jiang

et al. 2024

Veterinary Sciences

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The purpose of this study was to investigate the effects of different diluents and freezing methods on the quality of thawed sperm after cryopreservation and find an inexpensive and practical method for freezing Hu ram semen for use in inseminations under farm conditions. Ejaculates were collected from five Hu rams. In experiment I, ejaculates were diluted with eight different freezing diluents (basic diluents A, B, C, D, E, F, G, and H). After dilution and cooling, the samples were loaded into 0.25 mL straws and frozen using the liquid nitrogen fumigation method. In experiment II, diluent C was used as the basic diluent and the semen was frozen using liquid nitrogen fumigation and two program-controlled cooling methods. For analysis, frozen samples were evaluated in terms of motility parameters (total motility (TM), progressive motility (PM)), biokinetic characteristics (straight-line velocity (VSL), average path velocity (VAP), curvilinear velocity (VCL), amplitude of lateral head displacement (ALH), wobble movement coefficient (WOB), average motion degree (MAD)), reactive oxygen species (ROS) level, and membrane and acrosome integrity. In experiment I, diluent C had higher TM, PM, and acrosome and membrane integrity and lower ROS compared to other extenders (p < 0.05) except diluent A. Diluent C exhibited higher (p < 0.05) VCL, VAP, ALH, WOB, and MAD compared to diluents B, D, E, and F. In experiment II, TM and all biokinetic characteristics did not show significant differences (p > 0.05) amongst the three freezing methods. Liquid nitrogen fumigation resulted in higher (p < 0.05) PM, membrane integrity, acrosome integrity, and lower ROS level compared to the program. In conclusion, the thawed semen diluted with diluent C had higher quality compared to other diluents. The liquid nitrogen fumigation demonstrated superior semen cryopreservation effects compared to the program-controlled cooling method using diluent C.

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Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep

Cited by 10 publications

References 45 publications

Two flavors in adulterated sesame oil: Discovery, Confirmation, and Content Regularity Study

Two flavors in adulterated sesame oil: Discovery, Confirmation, and Content Regularity Study

Changes in Meat of Hu Sheep during Postmortem Aging Based on ACQUITY UPLC I-Class Plus/VION IMS QTof

Effects of Different Diluents and Freezing Methods on Cryopreservation of Hu Ram Semen

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