Effects of intramuscular fat on meat quality and its regulation mechanism in Tan sheep

Zhang, Xueying; Liu, Chongyang; Kong, Yuanyuan; Li, Fadi; Yue, Xiumei

doi:10.3389/fnut.2022.908355

Cited by 28 publications

(27 citation statements)

References 56 publications

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“…There was a much larger variation within breeds, in IMF content. Variation in IMF within breeds affects meat quality characteristics such as shear force, texture, and color coordinates ( 1 , 22 ). Consumer sensory evaluation shows that lamb overall palatability increases markedly at around 3% IMF and peaks at 4% IMF ( 7 ).…”

Section: Discussionmentioning

confidence: 99%

“…It has been shown in pork from high-fat Duroc pigs that the IMF content linearly related to the Warner-Bratzler shear force ( 29 ). Zhang et al concluded that the IMF content positively correlated with color coordinates, namely, lightness, redness, yellowness, and the IMF variation within Tan sheep was ascribed to the difference in meat color ( 22 ). Inconsistent with these findings, the IMF content did not correlate with shear force or color coordinates in the present study.…”

Section: Discussionmentioning

confidence: 99%

“…In a previous report, we showed that fatty acid content and the lipid species profile in IMF varied between individual Hu sheep and this variation would influence concentrations of odor-active volatile compounds such as 1-octen-3-ol, 2-pentylfuran, as well as ( E , E )-2,4-decadienal in lamb meat ( 17 ). Additionally, Zhang et al ( 22 ) found that the IMF variation existed within Tan sheep and were associated with changes in amnio acids and fatty acid profiles. However, studies investigating differences in volatile compound profiles between Hu and Tan sheep have not meaningfully addressed the normal variation in IMF within each breed.…”

Section: Introductionmentioning

confidence: 99%

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

Tang

Yang

et al. 2023

Front. Nutr.

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Sheep breed has a major influence on characteristics of meat quality and intramuscular fat (IMF), however, studies into the relationship between sheep breed and meat quality traits rarely consider the large variation in IMF within breed. In this study, groups of 176 Hu and 76 Tan male sheep were established, weaned at 56 days old, with similar weights, and representative samples were selected based on the distribution of IMF in each population, to investigate variations in meat quality, IMF and volatile compound profiles between breeds. Significant differences were observed in drip loss, shear force, cooking loss, and color coordinates between Hu and Tan sheep (p < 0.01). The IMF content and the predominate unsaturated fatty acids, oleic and cis, cis-linoleic acids, were similar. Eighteen out of 53 volatile compounds were identified as important odor contributors. Of these 18 odor-active volatile compounds, no significant concentration differences were detected between breeds. In another 35 volatile compounds, γ-nonalactone was lower in Tan sheep relative to Hu sheep (p < 0.05). In summary, Tan sheep exhibited lower drip loss, higher shear force values, and redder color, had less saturated fatty acids, and contained less γ-nonalactone against Hu sheep. These findings improve understanding of aroma differences between Hu and Tan sheep meat.Graphical Abstract

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Tang

Yang

et al. 2023

Front. Nutr.

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“…IMF contributes a key factor to meat quality [ 38 ]. This process is regulated by lipid-forming transcription factors such as the C/EBPα and PPARγ .…”

Section: Discussionmentioning

confidence: 99%

Effects of Chinese Yam Polysaccharide on Intramuscular Fat and Fatty Acid Composition in Breast and Thigh Muscles of Broilers

Guo

Chang

Sun

et al. 2023

Foods

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The purpose of this study is to evaluate the influences of Chinese yam polysaccharide (CYP) dietary supplementation on the composition of intramuscular fat (IMF) and fatty acids (FA) in thigh and breast muscles of broilers. Three hundred and sixty healthy one-day-old broilers (the breed of Crossbred chicken is named 817) with gender-balanced and similar body weight (39 ± 1 g) were randomly allocated into four groups (control, CYP1, CYP2, and CYP3 groups). Broilers in the control group were only fed a basal diet, and broilers in CYP1 group were fed the same diets further supplemented with 250 mg/kg CYP, the CYP2 group was fed the same diets further supplemented with 500 mg/kg CYP, and the CYP3 group was fed the same diets further supplemented with 1000 mg/kg CYP, respectively. Each group consisted of three replicates and each replicate consisted of 30 birds. The feeding days were 48 days. The results observed that the CYP2 group (500 mg/kg) can up-regulate the mRNA expression levels of β-catenin in thigh muscle compared to the control group. At the same time, all CYP groups (CYP1, CYP2, and CYP3 groups) can up-regulate mRNA expression of Wnt1 and β-catenin in breast muscle, while mRNA expression of PPARγ and C/EBPα in breast and thigh muscles could be down-regulated (p < 0.05). In summary, 500 mg/kg of CYP dietary supplementation can reduce IMF content and improve the FAs composition, enhancing the nutritional value of chicken meat.

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“…Crude fat content in cauda epididymis of one hundred twenty rams was measured with the Soxhlet method as previously described [ 14 ]. Fatty acid content in the freeze-dried epididymal tissue (0.2 g) were extracted using chloroform/methanol extraction methods referred to O’Fallon et al [ 15 ].…”

Section: Methodsmentioning

confidence: 99%

Composition of Fatty Acids and Localization of SREBP1 and ELOVL2 Genes in Cauda Epididymides of Hu Sheep with Different Fertility

Liu

Weng

et al. 2022

Animals

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The epididymis is an organ that transports, matures and stores sperm, and has functions such as secretion and absorption. Polyunsaturated fatty acid (PUFA) compositions in sperm membrane were changed during the process of epididymis maturation and influence the male fertility. This study aimed to investigate differences in crude fat and fatty acid content in cauda epididymis between high and low fertility of Hu sheep. One hundred and seventy-nine Hu ram lambs were fed from 56 days to 6 months under the same environment. After the feeding trial, all rams were slaughtered, and the body weight, testicular weight, epididymal weight and sperm density were measured. Pearson correlation analysis showed significantly moderate positive correlation between epididymal weight and sperm density and testicular weight. Eighteen rams were selected and divided into the high fertility group (H, n = 9) and low fertility group (L, n = 9) according to the epididymal weight, sperm density and histomorphology. The crude fat content, fatty acid profile and genes related to fatty acid metabolism were detected. The crude fat content, total fatty acid, total n-3 PUFA and docosahexaenoic acid (C22:6n-3, DHA) content of cauda epididymis in high fertility group was significantly higher than those in low fertility group (p < 0.05). However, the ratio of n-6/n-3 PUFA was significantly lower than that in group L (p < 0.05). Immunohistochemistry results showed that SREBP1 and ELOVL2 were expressed in pseudostratified columnar ciliated epithelium and smooth muscle cells. The mRNA expression of SREBP1 (p = 0.09) and ELOVL2 (p < 0.05) in the high fertility group were increased. In conclusion, the high expression of SREBP1 and ELOVL2 may contribute to high n-3 PUFA content in cauda epididymis of high-fertility Hu sheep.

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Effects of intramuscular fat on meat quality and its regulation mechanism in Tan sheep

Cited by 28 publications

References 56 publications

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

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

Effects of Chinese Yam Polysaccharide on Intramuscular Fat and Fatty Acid Composition in Breast and Thigh Muscles of Broilers

Composition of Fatty Acids and Localization of SREBP1 and ELOVL2 Genes in Cauda Epididymides of Hu Sheep with Different Fertility

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