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Zhang W, Zhang M, Sun Y, Liu S. Factors affecting the quality and nutritional value of donkey meat: a comprehensive review. Front Vet Sci 2024; 11:1460859. [PMID: 39309032 PMCID: PMC11412950 DOI: 10.3389/fvets.2024.1460859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2024] [Accepted: 08/26/2024] [Indexed: 09/25/2024] Open
Abstract
Donkey meat is characterized by a high content of proteins, essential amino acids, and unsaturated fatty acids and is low in fat, cholesterol, and calories. Thus, it is considered a high-quality source of meat. Based on the data from PubMed and Web of science within past 10 years, this review summarizes the factors affecting the quality of donkey meat and its nutritional value, including breed, genetics, gender, age, muscle type, feeding regimen, storage and processing conditions. Breed, gender, age, and feeding regimen mainly affect the quality of donkey meat by influencing its intramuscular fat content and carcass quality. Meanwhile, the tenderness and flavor of donkey meat depend on the muscle type, storage and processing conditions. Genetics, on the other hand, fundamentally affect donkey meat quality by influencing the polymorphism of genes. These findings provide valuable insights and guidance for producers, consumers, and decision-makers in the donkey meat industry, promoting the development of more effective marketing strategies and the improvement of meat quality, thereby enabling the expansion and progress of the entire industry.
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Affiliation(s)
- Wei Zhang
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, China
| | - Min Zhang
- Shandong Provincial Animal Husbandry Station, Jinan, China
| | - Yujiang Sun
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, China
- Gene Bank of Equine Genetic Resources, Qingdao, China
| | - Shuqin Liu
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, China
- Gene Bank of Equine Genetic Resources, Qingdao, China
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Li W, LiLi, Wang X. Transcriptomic analysis of different intramuscular fat contents on the flavor of the longissimus dorsi tissues from Guangling donkey. Genomics 2024; 116:110905. [PMID: 39084475 DOI: 10.1016/j.ygeno.2024.110905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 07/14/2024] [Accepted: 07/24/2024] [Indexed: 08/02/2024]
Abstract
BACKGROUND In this study, researchers aimed to explore the impact of intramuscular fat (IMF) concentration on the flavor of donkey meat, specifically in the longissimus dorsi muscle of Guangling donkeys. The internal volatile organic compounds that cause the flavor differences between donkey muscles are not clear at present. Transcriptomic technologies were utilized to analyze gene expression and its relationship to donkey meat flavor. METHOD Thirty Guangling donkeys had their IMF content evaluated in the longissimus dorsi muscle. Based on IMF content, 16 donkeys of similar ages were divided into two groups: low-fat (L) and high-fat (H). Headspace solid-phase microextraction Gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace solid phase microextraction mass spectrometry were used to identify potential flavor components that differed between the two groups. RESULTS Five key volatile substances were identified, and WGCNA and KEGG analysis was conducted to analyze the genes associated with these substances. The results showed that pathways like PPAR signaling, nucleotide excision repair, glucagon signaling, arachidonic acid metabolism, and glycolysis/glycogenesis were involved in lipid deposition. Additionally, a gene-gene interaction network map was constructed, highlighting the importance of hub genes such as EEF2, DDX49, GAP43, SNAP25, NDUFS8, MRPS11, RNASEH2A, POLR2E, POLR2C and ALB in regulating key flavor substances. CONCLUSION This study provided valuable insights into the regulation of genes and protein expression related to flavor substances in donkey meat. It also deepened understanding of the influence of IMF on flavor and laid a foundation for future molecular breeding improvements in Guangling donkeys.
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Affiliation(s)
- Wufeng Li
- College of Life Sciences, Shanxi Agricultural University, Taigu 030801. China.
| | - LiLi
- College of Life Sciences, Shanxi Agricultural University, Taigu 030801. China
| | - Xi Wang
- Institute of Ecological Agriculture and Animal Husbandry, Shanxi Agricultural University, Youyu 037200, China.
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Li M, Sun L, Du X, Ren W, Man L, Chai W, Zhu M, Liu G, Wang C. Characterization of lipids and volatile compounds in boiled donkey meat by lipidomics and volatilomics. J Food Sci 2024; 89:3445-3454. [PMID: 38685881 DOI: 10.1111/1750-3841.17086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 02/12/2024] [Accepted: 04/05/2024] [Indexed: 05/02/2024]
Abstract
Lipids are crucial substances for the formation and retention of volatile compounds (VOCs). The lipid and VOC profiles of boiled donkey meat were investigated by lipidomics and volatilomics. In total, 4277 lipids belonging to 39 subclasses were identified, comprising 26.93% triglycerides (TGs), 15.74% phosphatidylcholins (PCs), and 9.40% phosphatidylethanolamines. The relative percentage of TG in the meat significantly decreases (p < 0.001) from 0 to 40 min, after which there is no significant change, whereas PCs, sphingomyelins, and methyl phosphatidylcholines (MePCs) show the opposite trend. TG(16:1_18:1_18:2) and TG(16:0_16:1_18:2) appear to be key lipids for retaining VOCs in boiled donkey meat. Furthermore, PC(18:3e_16:0) and MePC(31:0e) were found to be potential markers for discriminating donkey meat. A total of 83 VOCs were detected, including 25.30% aldehydes, 18.07% hydrocarbons, 14.46% ketones, and 13.25% alcohols. Eleven characteristic VOCs with relative odor activity values >1 were identified as the predominant flavor compounds in boiled donkey meat, mainly hexanal and 1-octen-3-ol. Of the 258 differential lipids, 72 of them, especially polyunsaturated-fatty acid-rich lipids, are the main contributors to the formation of VOCs. Together, the key lipids for retention and formation of VOCs in donkey meat were revealed, providing a theoretical basis for VOC regulation.
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Affiliation(s)
- Mengmeng Li
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Lingyun Sun
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Xinyi Du
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Wei Ren
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Limin Man
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Wenqiong Chai
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Mingxia Zhu
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Guiqin Liu
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Changfa Wang
- School of Agricultural Science and Engineering, School of Materials Science and Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
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Chai W, Wang L, Li T, Wang T, Wang X, Yan M, Zhu M, Gao J, Wang C, Ma Q, Qu H. Liquid Chromatography-Mass Spectrometry-Based Metabolomics Reveals Dynamic Metabolite Changes during Early Postmortem Aging of Donkey Meat. Foods 2024; 13:1466. [PMID: 38790766 PMCID: PMC11119072 DOI: 10.3390/foods13101466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 04/29/2024] [Accepted: 04/30/2024] [Indexed: 05/26/2024] Open
Abstract
BACKGROUND Metabolic changes in donkey meat during the early postmortem period have not been previously reported. METHODS The LC-MS-based metabolomics technique was conducted to understand the metabolic profiles and identify the key metabolites of donkey meat in the first 48 h postmortem. RESULTS The pH values showed a decreasing trend followed by an increasing trend. Shear force was the lowest at 4 h and the highest at 24 h (p < 0.05). For the metabolome, some candidate biomarker metabolites were identified, such as adenine, inosine, n-acetylhistidine, citric acid, isocitrate, and malic acid. Predominant metabolic pathways, such as citrate cycle (TCA cycle), alanine, aspartate and glutamate metabolism, and purine metabolism, were affected by aging time. Overabundant n-acetylhistidine was identified in LT, declined at 12 h postmortem aging, and then increased. This may explain the significantly lower pH at 12 h postmortem. Adenine was higher at 4 h postmortem, then declined. Decreased ADP may indicate a fast consumption of ATP and subsequent purine metabolism in donkey meat. CONCLUSIONS The results of this study provided new insights into early postmortem aging of donkey meat quality.
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Affiliation(s)
- Wenqiong Chai
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China; (L.W.); (T.L.); (T.W.); (X.W.); (M.Y.); (M.Z.); (C.W.)
| | - Liyuan Wang
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China; (L.W.); (T.L.); (T.W.); (X.W.); (M.Y.); (M.Z.); (C.W.)
| | - Tong Li
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China; (L.W.); (T.L.); (T.W.); (X.W.); (M.Y.); (M.Z.); (C.W.)
| | - Tianqi Wang
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China; (L.W.); (T.L.); (T.W.); (X.W.); (M.Y.); (M.Z.); (C.W.)
| | - Xinrui Wang
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China; (L.W.); (T.L.); (T.W.); (X.W.); (M.Y.); (M.Z.); (C.W.)
| | - Miao Yan
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China; (L.W.); (T.L.); (T.W.); (X.W.); (M.Y.); (M.Z.); (C.W.)
| | - Mingxia Zhu
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China; (L.W.); (T.L.); (T.W.); (X.W.); (M.Y.); (M.Z.); (C.W.)
| | - Jingrong Gao
- School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China;
| | - Changfa Wang
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China; (L.W.); (T.L.); (T.W.); (X.W.); (M.Y.); (M.Z.); (C.W.)
| | - Qiugang Ma
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China;
| | - Honglei Qu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China;
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Li M, Sun M, Ren W, Man L, Chai W, Liu G, Zhu M, Wang C. Characterization of Volatile Compounds in Donkey Meat by Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) Combined with Chemometrics. Food Sci Anim Resour 2024; 44:165-177. [PMID: 38229857 PMCID: PMC10789554 DOI: 10.5851/kosfa.2023.e67] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 09/22/2023] [Accepted: 10/05/2023] [Indexed: 01/18/2024] Open
Abstract
Volatile compounds (VOCs) are an important factor affecting meat quality. However, the characteristic VOCs in different parts of donkey meat remain unknown. Accordingly, this study represents a preliminary investigation of VOCs to differentiate between different cuts of donkey meat by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with chemometrics analysis. The results showed that the 31 VOCs identified in donkey meat, ketones, alcohols, aldehydes, and esters were the predominant categories. A total of 10 VOCs with relative odor activity values ≥1 were found to be characteristic of donkey meat, including pentanone, hexanal, nonanal, octanal, and 3-methylbutanal. The VOC profiles in different parts of donkey meat were well differentiated using three- and two-dimensional fingerprint maps. Nine differential VOCs that represent potential markers to discriminate different parts of donkey meat were identified by chemometrics analysis. These include 2-butanone, 2-pentanone, and 2-heptanone. Thus, the VOC profiles in donkey meat and specific VOCs in different parts of donkey meat were revealed by HS-GC-IMS combined with chemometrics, whcih provided a basis and method of investigating the characteristic VOCs and quality control of donkey meat.
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Affiliation(s)
- Mengmeng Li
- School of Agricultural Science and
Engineering, School of Materials Science and Engineering, Liaocheng Research
Institute of Donkey High-Efficiency Breeding and Ecological Feeding,
Liaocheng University, Liaocheng 252000, China
| | - Mengqi Sun
- School of Agricultural Science and
Engineering, School of Materials Science and Engineering, Liaocheng Research
Institute of Donkey High-Efficiency Breeding and Ecological Feeding,
Liaocheng University, Liaocheng 252000, China
| | - Wei Ren
- School of Agricultural Science and
Engineering, School of Materials Science and Engineering, Liaocheng Research
Institute of Donkey High-Efficiency Breeding and Ecological Feeding,
Liaocheng University, Liaocheng 252000, China
| | - Limin Man
- School of Agricultural Science and
Engineering, School of Materials Science and Engineering, Liaocheng Research
Institute of Donkey High-Efficiency Breeding and Ecological Feeding,
Liaocheng University, Liaocheng 252000, China
| | - Wenqiong Chai
- School of Agricultural Science and
Engineering, School of Materials Science and Engineering, Liaocheng Research
Institute of Donkey High-Efficiency Breeding and Ecological Feeding,
Liaocheng University, Liaocheng 252000, China
| | - Guiqin Liu
- School of Agricultural Science and
Engineering, School of Materials Science and Engineering, Liaocheng Research
Institute of Donkey High-Efficiency Breeding and Ecological Feeding,
Liaocheng University, Liaocheng 252000, China
| | - Mingxia Zhu
- School of Agricultural Science and
Engineering, School of Materials Science and Engineering, Liaocheng Research
Institute of Donkey High-Efficiency Breeding and Ecological Feeding,
Liaocheng University, Liaocheng 252000, China
| | - Changfa Wang
- School of Agricultural Science and
Engineering, School of Materials Science and Engineering, Liaocheng Research
Institute of Donkey High-Efficiency Breeding and Ecological Feeding,
Liaocheng University, Liaocheng 252000, China
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Man L, Ren W, Sun M, Du Y, Chen H, Qin H, Chai W, Zhu M, Liu G, Wang C, Li M. Characterization of donkey-meat flavor profiles by GC–IMS and multivariate analysis. Front Nutr 2023; 10:1079799. [PMID: 37006938 PMCID: PMC10060877 DOI: 10.3389/fnut.2023.1079799] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Accepted: 02/28/2023] [Indexed: 03/18/2023] Open
Abstract
The distinctive flavor compounds of donkey meat are unknown. Accordingly, in the present study, the volatile compounds (VOCs) in the meat from SanFen (SF) and WuTou (WT) donkeys were comprehensively analyzed by gas chromatography–ion mobility spectrometry (GC-IMS) combined with multivariate analysis. A total of 38 VOCs, of which 33.33% were ketones, 28.89% were alcohols, 20.00% were aldehydes, and 2.22% were heterocycles, were identified. Ketones and alcohols were significantly more abundant for SF than for WT, whereas aldehydes showed the opposite trend. The donkey meats from the two strains were well differentiated using topographic plots, VOC fingerprinting, and multivariate analysis. A total of 17 different VOCs were identified as potential markers for distinguishing the different strains, including hexanal-m, 3-octenal, oct-1-en-3-ol, and pentanal-d. These results indicate that GC–IMS combined with multivariate analysis is a convenient and powerful method for characterizing and discriminating donkey meat.
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Characterization of the relationship between lipids and volatile compounds in donkey, bovine, and sheep meat by UHPLC–ESI–MS and SPME–GC–MS. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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