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Xiong L, Pei J, Chu M, Wu X, Kalwar Q, Yan P, Guo X. Fat Deposition in the Muscle of Female and Male Yak and the Correlation of Yak Meat Quality with Fat. Animals (Basel) 2021; 11:ani11072142. [PMID: 34359275 PMCID: PMC8300776 DOI: 10.3390/ani11072142] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 07/13/2021] [Accepted: 07/18/2021] [Indexed: 02/06/2023] Open
Abstract
This study aimed to explore the differences in fat deposition between female (FYs) and male yaks (MYs). Compared with MYs, the tenderness, L*, marbling, absolute content of fat, and most fatty acids (FAs) of longissimus dorsi (LD) in FYs were higher or better (p < 0.05), whereas the relative content of polyunsaturated fatty acids (PUFAs) and n-3 PUFAs were lower (p < 0.01). The absolute content of fat, C18:0, cis-C18:2, cis-C18:1, and C24:0 were positively correlated with L*45 min, b*24 h, tenderness, and marbling score of LD in FYs and MYs (p < 0.05), respectively. LPL, FATP2, ELOVL6, HADH, HACD, and PLINS genes play a crucial role in improving the marbling score and tenderness of yak meat. The results of gene expression and protein synthesis showed the effect of gender to FA biosynthesis, FA transport, lipolysis, and FA oxidation in the adipose tissue of yak was realized by the expressions of ME1, SCD, ACSL5, LPL, FABP1, PLIN4, and PLIN2 in peroxisome proliferators-activated receptor (PPAR) signaling. This study established a theoretical basis for the improvement of the meat quality of yak and molecular breeding.
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Affiliation(s)
- Lin Xiong
- Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (L.X.); (J.P.); (M.C.); (X.W.)
- Key Laboratory for Yak Genetics, Breeding, and Reproduction Engineering of Gansu Province, Lanzhou 730050, China
| | - Jie Pei
- Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (L.X.); (J.P.); (M.C.); (X.W.)
- Key Laboratory for Yak Genetics, Breeding, and Reproduction Engineering of Gansu Province, Lanzhou 730050, China
| | - Min Chu
- Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (L.X.); (J.P.); (M.C.); (X.W.)
- Key Laboratory for Yak Genetics, Breeding, and Reproduction Engineering of Gansu Province, Lanzhou 730050, China
| | - Xiaoyun Wu
- Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (L.X.); (J.P.); (M.C.); (X.W.)
- Key Laboratory for Yak Genetics, Breeding, and Reproduction Engineering of Gansu Province, Lanzhou 730050, China
| | - Qudratullah Kalwar
- Department of Animal Reproduction, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences, Sakrand 67210, Pakistan;
| | - Ping Yan
- Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (L.X.); (J.P.); (M.C.); (X.W.)
- Key Laboratory for Yak Genetics, Breeding, and Reproduction Engineering of Gansu Province, Lanzhou 730050, China
- Correspondence: (P.Y.); (X.G.); Tel.: +86-0931-2115288 (P.Y.); +86-0931-2115271 (X.G.)
| | - Xian Guo
- Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; (L.X.); (J.P.); (M.C.); (X.W.)
- Key Laboratory for Yak Genetics, Breeding, and Reproduction Engineering of Gansu Province, Lanzhou 730050, China
- Correspondence: (P.Y.); (X.G.); Tel.: +86-0931-2115288 (P.Y.); +86-0931-2115271 (X.G.)
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Han G, Zhang L, Li Q, Wang Y, Chen Q, Kong B. Impacts of different altitudes and natural drying times on lipolysis, lipid oxidation and flavour profile of traditional Tibetan yak jerky. Meat Sci 2019; 162:108030. [PMID: 31864038 DOI: 10.1016/j.meatsci.2019.108030] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 11/25/2019] [Accepted: 12/09/2019] [Indexed: 11/17/2022]
Abstract
The impact of different altitudes on the physicochemical properties, lipolysis, lipid oxidation, volatile compound formation and sensory evaluation of traditional Tibetan dried yak jerky during natural drying was investigated. High altitude (HA) yak jerky showed higher percentages of unsaturated fatty acids and thiobarbituric acid reactive substances than low altitude (LA) yak jerky during natural drying (P < 0.05). The percentages of polyunsaturated fatty acids and monounsaturated fatty acids decreased during natural drying, whereas that of saturated fatty acids increased (P < 0.05). A total of 54 volatile compounds were identified and quantified, and there were higher contents of volatile compounds in HA yak jerky than in LA jerky, which were mainly derived from lipid oxidation. Principal component analysis showed that the volatile compounds associated with the highest overall acceptability in HA yak jerky were hexanal, nonanal, (E)-2-nonenal, 1-hexanol, 2-heptanone, 2-methyl-3-octanone and 6-methyl-5-hepten-2-one. The volatile compounds associated with the highest overall acceptability for yak jerky with a longer natural drying time were hexane, 1-octanol, 2-ethylhexanol, heptanal, (E)-2-hexenal, (E)-2-octenal, 1-octen-3-ol and 2,3-octanedione. According to the sensory evaluations, HA yak jerky with a natural drying time of 75 d tends to be more popular.
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Affiliation(s)
- Ge Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Lang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qixuan Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yan Wang
- Shimadzu (China) Co., LTD., Shenyang 110000, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Li Y, Li YB, Liu CJ. Changes in Lipid Oxidation and Fatty Acids in Altay Sheep Fat during a Long Time of Low Temperature Storage. J Oleo Sci 2017; 66:321-327. [PMID: 28239055 DOI: 10.5650/jos.ess16139] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Previously, we have shown that the fatty acid composition of Altay sheep tail fat is of reasonable value and is suitable for further development of possible commercial products. Changes in lipids of Altay sheep tail fat during 50 days of 4°C refrigerated storage were investigated. Lipid oxidation and lipolysis occurred during the storage. The pH showed a continually decreased from first day to the end of the storage (p < 0.05). The lipid oxidation was determined by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS). The increase PV was observed in Altay sheep fat up to 24 days of storage and decreased from then to the day 30 (p < 0.05). The increase in TBARS was significantly throughout the refrigerated storage (p < 0.05). The changes of the fatty acids identified by GS-MS demonstrated that saturated fatty acids increased from 43.6% to 56.3% and that polyunsaturated fatty acids and monounsaturated fatty acids decreased form 51.2% to 43.7% and from 2.4% to 2.1%, respectively. The content of the functional fatty acids except (C18:2 n-9), started to decrease after 20 days of storage. Those changes indicated that lipid oxidation occurred in Altay sheep tail fat during a long time of low temperature storage. In addition, the good correlation between PV/TBARS values and changes of individual fatty acids could be used as an indicator to monitor the changes of the unsaturated fatty acid during the development process of Altay sheep tail fat-related commercial products.
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Affiliation(s)
- Yu Li
- Department of Agricultural Product Storage and Process, Shihezi University
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Wang Q, Zhao X, Ren Y, Fan E, Chang H, Wu H. Effects of high pressure treatment and temperature on lipid oxidation and fatty acid composition of yak (Poephagus grunniens) body fat. Meat Sci 2013; 94:489-94. [DOI: 10.1016/j.meatsci.2013.03.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2012] [Revised: 03/01/2013] [Accepted: 03/05/2013] [Indexed: 11/16/2022]
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Zhang L, Zhang L, Yi H, Du M, Ma C, Han X, Feng Z, Jiao Y, Zhang Y. Enzymatic characterization of transglutaminase from Streptomyces mobaraensis DSM 40587 in high salt and effect of enzymatic cross-linking of yak milk proteins on functional properties of stirred yogurt. J Dairy Sci 2012; 95:3559-68. [DOI: 10.3168/jds.2011-5125] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2011] [Accepted: 03/10/2012] [Indexed: 11/19/2022]
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