Integrated lipidomics and targeted metabolomics analyses reveal changes in flavor precursors in psoas major muscle of castrated lambs

Li, Jing; Tang, Chaohua; Zhao, Qingyu; Yang, Yuanyuan; Li, Fadi; Qin, Yuchang; Liu, Xiaohui; Yue, Xiumei; Zhang, Junmin

doi:10.1016/j.foodchem.2020.127451

Cited by 97 publications

(51 citation statements)

References 39 publications

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“…Lipidomics has been used in researches on the detection of dairy products ( 12 ) and pork components ( 13 ). Lipidomics approaches include nuclear magnetic resonance spectroscopy (NMR), gas chromatography mass spectrometry (GC–MS), and liquid chromatography mass spectrometry ( 14 ). Compared with the NMR and GC–MS, the combination of liquid spectroscopy and mass spectrometry can perform quantitative and molecular identification, which is more popular with researchers ( 15 ).…”

Section: Introductionmentioning

confidence: 99%

Lipidomic and Transcriptomic Analysis of the Longissimus Muscle of Luchuan and Duroc Pigs

et al. 2021

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Meat is an essential food, and pork is the largest consumer meat product in China and the world. Intramuscular fat has always been the basis for people to select and judge meat products. Therefore, we selected the Duroc, a western lean pig breed, and the Luchuan, a Chinese obese pig breed, as models, and used the longissimus dorsi muscle for lipidomics testing and transcriptomics sequencing. The purpose of the study was to determine the differences in intramuscular fat between the two breeds and identify the reasons for the differences. We found that the intramuscular fat content of Luchuan pigs was significantly higher than that of Duroc pigs. The triglycerides and diglycerides related to flavor were higher in Luchuan pigs compared to Duroc pigs. This phenotype may be caused by the difference in the expression of key genes in the glycerolipid metabolism signaling pathway.

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Section: Introductionmentioning

confidence: 99%

Lipidomic and Transcriptomic Analysis of the Longissimus Muscle of Luchuan and Duroc Pigs

et al. 2021

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“…In general, non-castrated lambs show higher growth than castrated males and females (Mahgoub and Lodge, 1994; Soares et al ., 2012), which also results in higher EBW and TWG. The anabolic action of the hormone testosterone in non-castrated males explains this difference, promoting higher muscle growth (Butterfield, 1988; Li et al ., 2020). This effect was also observed in Morada Nova lambs, in which values of EBW and daily weight gain were higher for non-castrated males, intermediate for castrated males and lower for females (Araújo et al ., 2017).…”

Section: Discussionmentioning

confidence: 99%

“…The by-products (head, blood, skin and feet) also have early maturity (Atti et al ., 2000) and, therefore, the absence of a difference in their weights between the different sexual classes would not be an unexpected result (Vargas Junior et al ., 2015; Sabbioni et al ., 2018). However, the higher weight of total by-products for BNC indicates that the muscles of the head and feet show more significant development due to the anabolic effect of the testosterone (Owens et al ., 1993; Gashu et al ., 2017; Costa et al ., 2020), present at a higher rate in non-castrated males (Saaed and Zaid, 2019; Li et al ., 2020). The superiority obtained in blood and skin yields for BNC in comparison to BC, as well as in total by-products yield by BNC in relation to other sexual classes, confirms that non-castrated males show higher growth compared to castrated ones and females (Popkin et al ., 2012).…”

Section: Discussionmentioning

confidence: 99%

Factorial and discriminant analysis on non-carcass components of Berganês lambs from different sexual classes and crossbreeding

et al. 2021

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The aim of this study was to evaluate the non-carcass components (NCC) of Berganês ecotype lambs of different sexual classes and genotypes using univariate and multivariate statistics, carrying out two experimental trials. In order to evaluate the effects of the sexual class, non-castrated males (BNC), castrated males (BC) and females (BF) of Berganês ecotype lambs were used, with mean initial body weight of 27 ± 3.1 kg. To evaluate crossbreeding, non-castrated male lambs of the genotypes Berganês (BG), Berganês × Santa Inês (BSI) and Berganês × Dorper (BD) were used, as well as the control Dorper × Santa Inês (DSI), all with mean initial body weight of 28 ± 3.8 kg. The weight and yield of the total by-products was higher for BNC. Regarding the genotype, BSI showed higher weight and yield of internal fat, but the weight and yield of the total by-products was higher for BG and BD. In factorial analysis (FA), the NCC, more correlated with empty body weight (EBW) and total weight gain (TWG), showed higher eigenvectors for factor 1. For factor 2, the weights and yields of internal fat and total viscera obtained higher eigenvectors. The discriminant analysis (DA) classified 100% of individuals in their respective sexes and genotypes. Therefore, the FA indicated that, among the NCC evaluated, the weights of liver, kidneys, GIT, skin and feets are determinant for obtaining EBW and TWG. The classification achieved by the DA indicates that the sexual classes and genotypes are heterogeneous.

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“…The indoor feeding lambs had a higher concentration of saturated aliphatic aldehydes such as pentanal, hexanal, heptanal, octanal, and benzaldehyde, but the concentration decreased with the combination of grass feeding and concentrate feeding. Higher concentration of these aldehydes may increase the undesirable odor production [21]. The alcohols were also an important member of volatile flavor with a higher odor threshold than aldehydes and relatively lower contribution to flavor [70].…”

Section: Volatile Flavor Compoundsmentioning

confidence: 99%

“…Moreover, meat flavor is one of the important attributes of meat quality, plays a key role in influencing consumers' acceptability of meat, and is closely associated with the volatile profile of meat [20,21]. Tan lamb is very popular among consumers because of its unique flavor and delicious meat quality.…”

Section: Introductionmentioning

confidence: 99%

Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems

Wang

Chen

et al. 2021

Foods

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This study was conducted to investigate the carcass traits, meat quality, and volatile compounds of growing lambs under different restricted grazing time and indoor supplementary feeding systems. Fifty 3-month-old male Tan lambs (with similar body weight) were divided into five groups randomly according to grazing time 12 h/d (G12), 8 h/d(G8), 4 h/d(G4), 2 h/d (G2), and 0 h (G0, indoor supplementary feeding). Animals were slaughtered at the end of the experiment, and the longissimus thoracis (LT) samples were collected for further analysis. The results indicated that indoor supplementary feeding improved the percentages of carcass fat and non-carcass fat of pre-slaughter weight (PSW) and decreased the cooking loss of lamb meat. Grazing for 8 h/d or 2 h/d enhanced PSW, carcass, and meat percentages of PSW. Lambs grazing for 2 h/d with supplement and indoor supplementary feeding lambs had a higher level of intramuscular fat and lightness (L*) value and lower cooking loss in the LT muscle, but higher yellowness (b*) and fat content were found in indoor supplementary feeding lambs. More categories of volatile compounds were identified in meat from grazing lambs than from indoor supplementary feeding lambs, but lower content of aldehydes and total volatile flavor compounds was detected in grazing lambs. Overall, the results demonstrated that the feeding system is a main factor that affects lamb meat quality, and proper grazing time can improve the quantity and quality of lamb meat and provide meat with different flavors to the consumers.

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Integrated lipidomics and targeted metabolomics analyses reveal changes in flavor precursors in psoas major muscle of castrated lambs

Cited by 97 publications

References 39 publications

Lipidomic and Transcriptomic Analysis of the Longissimus Muscle of Luchuan and Duroc Pigs

Lipidomic and Transcriptomic Analysis of the Longissimus Muscle of Luchuan and Duroc Pigs

Factorial and discriminant analysis on non-carcass components of Berganês lambs from different sexual classes and crossbreeding

Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems

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