Lipid analysis of meat from Bactrian camel (Camelus bacterianus), beef, and tails of fat-tailed sheep using UPLC-Q-TOF/MS based lipidomics

Abstract

IntroductionAs a source of low-cost and high-quality meat for human beings, the consumption of camel meat was increasing, and beef has similar texture and nutritional characteristics with camel meat. Camel hump and fatty-tails are important parts of fat storage for camels and fat-tailed lambs, respectively, which were to adapt and endure harsh environments. Considering their similar physiological functions, their fat composition might be similar. Lipidomics is a system-level analysis of lipids method, which play an important role in the determination and quantification of individual lipid molecular specie, food adulteration and labeling.MethodsA GC/MS was used to analyze fatty acids composition of Xinjiang Bactrian camel meat, hump, beef, and fatty-tails. UPLC-Q-TOF/MS based on lipidomics approach was used to analyze lipid composition, characterize and examine the lipid differences in Xinjiang Bactrian camel meat, hump, beef, and fatty-tails.Results and discussionThe major fatty acids of the four samples were C16:0, C18:0, and C18:1cis, and camel meat had a significant low SFA content and high MUFA content. A total of 342 lipid species were detected, 192, 64, and 79 distinguishing lipids were found in the groups camel hump compared to camel meat, camel meat compared to beef, and camel hump compared to fatty-tails, respectively. Lipid metabolisms of ether lipid, glycerophospholipid, glycerolipid, and sphingolipid were the most influential pathways revealed by KEGG analysis. The results contributed to enrich the lipid information of Bactrian camel meat, and indicated that UPLC-Q-TOF/MS based on lipidomics was an alternative method to distinguish meat samples.

Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals

“…Table 4 shows that the hump fat contained more saturated fatty acids (60.5%) than the DCM (58.3%), and, inversely, the DCM had more unsaturated fatty acids (41.3%) than the hump fat (38.7%). Similar results were deduced by comparing camel meat and hump fat [11]. Nine saturated and six unsaturated components were distinguished in the DCM.…”

“…Only tridecanoic acid C13:0 was not detected in the hump fat, and arachidonic acid C20:4 (n-6) was not detected in the DCM. Previous studies have detected arachidonic acid C20:4 (n-6) and tridecanoic acid C13:0 in camel meat, hump fat, and sucuk [11,14,51]. Such a difference can be attributed to the dissimilarity in camel strains from Asia (Camelus bacterianus) and North Africa (Camelus dromedarius).…”

“…Camels can provide a source of low-cost and high-quality meat, rich in minerals and characterized by a higher protein yield, lower fat and cholesterol content, lower saturated fatty acid content, and higher monounsaturated fatty acid content than veal [10,11].…”

Recent Proteomics, Metabolomics, Lipidomics Approaches in Meat Safety, Processing and Quality Analysis

“…Lipidomics forms a system-level analysis of lipids on a large scale, and is employed to detect food adulteration and labeling, along with quantification of individual lipid molecular species. Various analytical methods based on lipomics have been used to quantify trace lipid molecules in foods and hence obtain a comprehensive lipid profile [16,17]. For instance, by UPLC-Q-TOF/MS based, Li et al [16] analyzed lipid composition, and investigated the lipid differences in Xinjiang Bactrian camel meat, hump, beef, and fatty-tails.…”

“…Various analytical methods based on lipomics have been used to quantify trace lipid molecules in foods and hence obtain a comprehensive lipid profile [16,17]. For instance, by UPLC-Q-TOF/MS based, Li et al [16] analyzed lipid composition, and investigated the lipid differences in Xinjiang Bactrian camel meat, hump, beef, and fatty-tails.…”