1
|
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.
Collapse
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
| |
Collapse
|
2
|
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.
Collapse
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
| |
Collapse
|
3
|
Chen Y, Dong B, Qu H, Cheng J, Feng Y, Liu L, Ma Q. Evaluating the Effects of Replacing Alfalfa with Broussonetia papyrifera Branch/Leaf Powder on Growth and Serum Indicators in Dezhou Donkeys. Animals (Basel) 2023; 14:123. [PMID: 38200854 PMCID: PMC10778167 DOI: 10.3390/ani14010123] [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: 11/20/2023] [Revised: 12/26/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024] Open
Abstract
The purpose of this experiment was to study the apparent digestibility and the effects of Broussonetia papyrifera (BP) branch/leaf powder supplementation on growth performance and serum indicators in donkeys. The results showed that the apparent digestibility of dry matter (DM), crude protein (CP), crude fiber (CF), neutral detergent fiber (NDF), acidic detergent fiber (ADF), and digestible energy content (DE) of BP branch/leaf powder were 51.88%, 67.27%, 64.86%, 49.59%, 54.73%, 40.87%, and 6.37 MJ/kg, respectively. The average daily gain (ADG) in the 20% group was significantly higher than in the 0% and 30% groups. The serum albumin (ALB) levels in the 0% and 10% groups were significantly higher than those in the 20% and 30% groups, while the serum globulin (GLB) content in the 10% group was significantly lower than in the other groups. The 20% group showed decreased serum triglyceride (TG) levels compared to the other groups. Both the 20% and 30% groups exhibited lower total cholesterol (TC) levels and increased alanine aminotransferase (ALT) compared to the 0% and 10% groups and higher serum lactate dehydrogenase (LDH) levels than the 10% group. The 30% group had higher serum immunoglobulin A (IgA) levels than the other groups, while all three BP branch/leaf powder groups had lower serum tumor necrosis factor (TNF-α) levels than the 0% group. There was a gradual increase in serum total antioxidant capacity (T-AOC) with the increasing amount of BP branch/leaf powder added. In conclusion, the optimal supplemental proportion of BP branch/leaf powder in the diet is 20%. Furthermore, BP branch/leaf powder can improve growth performance, serum immune indices, and antioxidant capacity in Dezhou donkeys.
Collapse
Affiliation(s)
- Yongguang Chen
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
- Key Laboratory of Tarim Animal Husbandry Science and Technology, College of Animal Science, Tarim University, Alar 843300, China
| | - Boying Dong
- National Engineering Research Center for Gelatin-Based Traditional Chinese Medicine, Dong-E-E-Jiao Co., Ltd., Liaocheng 252200, China
| | - Honglei Qu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
- National Engineering Research Center for Gelatin-Based Traditional Chinese Medicine, Dong-E-E-Jiao Co., Ltd., Liaocheng 252200, China
| | - Jie Cheng
- National Engineering Research Center for Gelatin-Based Traditional Chinese Medicine, Dong-E-E-Jiao Co., Ltd., Liaocheng 252200, China
| | - Yulong Feng
- National Engineering Research Center for Gelatin-Based Traditional Chinese Medicine, Dong-E-E-Jiao Co., Ltd., Liaocheng 252200, China
| | - Lilin Liu
- Key Laboratory of Tarim Animal Husbandry Science and Technology, College of Animal Science, Tarim University, Alar 843300, China
| | - Qiugang Ma
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| |
Collapse
|
4
|
Sun Y, Wang Y, Li Y, Li H, Wang C, Zhang Q. Comparative transcriptome and proteome analyses of the longissimus dorsi muscle for explaining the difference between donkey meat and other meats. Anim Biotechnol 2023; 34:3085-3098. [PMID: 36271875 DOI: 10.1080/10495398.2022.2134883] [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] [Indexed: 11/01/2022]
Abstract
Domestic donkeys (Equus asinus) have been maintained mainly for service purposes in the past. Nowadays, there is an increasing interest in donkey milk and meat production in several countries, including China. Donkey meat is highly consumed because of its nutritional value and unique flavor. However, genomic studies on donkey meat are limited. Therefore, in this study, we aimed to examine the molecular difference of longissimus dorsi muscles of donkey, cow, and goat. RNA sequencing and Proteome sequencing technology were used to analyze the transcriptome and proteome of the longissimus dorsi muscle of donkey, cow, and goat. A total of 1338 and 1780 differentially expressed genes (DEGs) were identified in donkey meat compared with that in cow and goat meat, respectively. Most of the DEGs were involved in biological processes, including small GTPase-mediated signal transduction, protein ubiquitination, protein glycosylation, and MAP kinase tyrosine/serine/threonine phosphatase activity. Additionally, 764 and 1024 differentially expressed proteins (DEPs) were identified in cow vs. donkey, and goat vs. donkey, respectively; these DEPs were mainly involved in metabolism. Genetic variation and regulatory factors can combine as a database to provide more valuable molecular information for further analysis.
Collapse
Affiliation(s)
- Yan Sun
- Shandong Provincial Key Laboratory of Animal Biotochnology and Disease Control and Prevention, College of Animal Science and Technology, Shandong Agricultural University, Tai'an, China
| | - Yonghui Wang
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Yuhua Li
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Haijing Li
- National Engineering Research Center for Gelatin-based Traditional Chinese Medicine, Dong-E-E-Jiao Co. Ltd, Liaocheng, China
| | - Changfa Wang
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Qin Zhang
- Shandong Provincial Key Laboratory of Animal Biotochnology and Disease Control and Prevention, College of Animal Science and Technology, Shandong Agricultural University, Tai'an, China
| |
Collapse
|
5
|
Ma Q, Kou X, Yang Y, Yue Y, Xing W, Feng X, Liu G, Wang C, Li Y. Comparison of Lipids and Volatile Compounds in Dezhou Donkey Meat with High and Low Intramuscular Fat Content. Foods 2023; 12:3269. [PMID: 37685202 PMCID: PMC10486446 DOI: 10.3390/foods12173269] [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: 08/07/2023] [Revised: 08/22/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
The intramuscular fat (IMF) content is considered an important factor for assessing meat quality, and is highly related to meat flavor. However, in donkey meat, the influences of IMF content on lipid and volatile profiles remain unclear. Thus, we conducted lipidomic and volatilomic investigations on high- and low-IMF samples from donkey longissimus dorsi muscle. When the IMF level increased, the monounsaturated fatty acid (especially oleic acid) content significantly increased but the saturated fatty acid content decreased (p < 0.05). Twenty-nine of 876 lipids showed significant differences between the two groups. Volatile profiles from differential IMF content samples were also distinct. Five differential volatile odorants were identified in the two groups: 2-acetyl-2-thiazoline, octanal, 2-pentylfuran, pentanal, and 1-(2-pyridinyl) ethanone. Additionally, strong correlations were found between differential fatty acids and lipids with differential odorants. Thus, the difference in volatile odorants may result from the change in the fatty acid composition and lipid profiles induced by different IMF contents, highlighting the urgent need to increase IMF levels in donkey meat.
Collapse
Affiliation(s)
- Qingshan Ma
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng 252000, China; (Q.M.); (X.K.); (G.L.); (C.W.)
| | - Xiyan Kou
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng 252000, China; (Q.M.); (X.K.); (G.L.); (C.W.)
| | - Youyou Yang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (W.X.); (X.F.)
| | - Yunshuang Yue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Weihai Xing
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (W.X.); (X.F.)
| | - Xiaohui Feng
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (W.X.); (X.F.)
| | - Guiqin Liu
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng 252000, China; (Q.M.); (X.K.); (G.L.); (C.W.)
| | - Changfa Wang
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng 252000, China; (Q.M.); (X.K.); (G.L.); (C.W.)
| | - Yan Li
- School of Agricultural Science and Engineering, Liaocheng University, Liaocheng 252000, China; (Q.M.); (X.K.); (G.L.); (C.W.)
| |
Collapse
|
6
|
Wang X, Wang T, Liang H, Wang L, Akhtar F, Shi X, Ren W, Huang B, Kou X, Chen Y, Zhan Y, Wang C. A novel SNP in NKX1-2 gene is associated with carcass traits in Dezhou donkey. BMC Genom Data 2023; 24:41. [PMID: 37550632 PMCID: PMC10408065 DOI: 10.1186/s12863-023-01145-2] [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: 03/15/2023] [Accepted: 08/01/2023] [Indexed: 08/09/2023] Open
Abstract
BACKGROUND At present, donkey meat in the market shows an imbalance between supply and demand, and there is an urgent need to cultivate a meat-type Dezhou donkey breed. On the one hand, it can improve the imbalance in the market, and on the other hand, it can promote the rapid development of the donkey industry. This study aimed to reveal significant genetic variation in the NK1 homeobox 2 gene (NKX1-2) of Dezhou donkeys and investigate the association between genotype and body size in Dezhou donkeys. RESULTS In this study, a SNP (g.54704925 A > G) was identified at the exon4 by high-depth resequencing of the Dezhou donkey NKX1-2 gene. The AA genotype is the dominant genotype. The g.54704925 A > G site was significantly associated with body length, thoracic girth, and hide weight (P < 0.05), while it was highly significantly associated with body height and carcass weight (P < 0.01) in Dezhou donkeys. CONCLUSION Overall, the results of this study showed that the NKX1-2 gene could be a candidate gene for breeding meat-type Dezhou donkeys, and the g.54704925 A > G locus could be used as a marker locus for selection and breeding.
Collapse
Affiliation(s)
- Xinrui Wang
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng, 252059, China
| | - Tianqi Wang
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng, 252059, China
| | - Huili Liang
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng, 252059, China
| | - Liyuan Wang
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng, 252059, China
| | - Faheem Akhtar
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng, 252059, China
| | - Xiaoyuan Shi
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng, 252059, China
| | - Wei Ren
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng, 252059, China
| | - Bingjian Huang
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng, 252059, China
| | - Xiyan Kou
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng, 252059, China
| | - Yinghui Chen
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng, 252059, China
| | - Yandong Zhan
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng, 252059, China
| | - Changfa Wang
- Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, College of Agronomy and Agricultural Engineering, Liaocheng University, Liaocheng, 252059, China.
| |
Collapse
|
7
|
Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications. Compr Rev Food Sci Food Saf 2023; 22:3444-3477. [PMID: 37306543 DOI: 10.1111/1541-4337.13194] [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: 01/21/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/13/2023]
Abstract
Myofibrillar protein (MP) endows muscle foods with texture and important functional properties, such as water-holding capacity (WHC) and emulsifying and gel-forming abilities. However, thawing deteriorates the physicochemical and structural properties of MPs, significantly affecting the WHC, texture, flavor, and nutritional value of muscle foods. Thawing-induced physicochemical and structural changes in MPs need further investigation and consideration in the scientific development of muscle foods. In this study, we reviewed the literature for the thawing effects on the physicochemical and structural characters of MPs to identify potential associations between MPs and the quality of muscle-based foods. Physicochemical and structural changes of MPs in muscle foods occur because of physical changes during thawing and microenvironmental changes, including heat transfer and phase transformation, moisture activation and migration, microbial activation, and alterations in pH and ionic strength. These changes are not only essential inducements for changes in spatial conformation, surface hydrophobicity, solubility, Ca2+ -ATPase activity, intermolecular interaction, gel properties, and emulsifying properties of MPs but also factors causing MP oxidation, characterized by thiols, carbonyl compounds, free amino groups, dityrosine content, cross-linking, and MP aggregates. Additionally, the WHC, texture, flavor, and nutritional value of muscle foods are closely related to MPs. This review encourages additional work to explore the potential of tempering techniques, as well as the synergistic effects of traditional and innovative thawing technologies, in reducing the oxidation and denaturation of MPs and maintaining the quality of muscle foods.
Collapse
Affiliation(s)
- Yuanlv Zhang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- College of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| |
Collapse
|
8
|
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.
Collapse
|
9
|
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]
|
10
|
Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F 1 Crossbred Lambs. Foods 2022; 11:foods11244076. [PMID: 36553818 PMCID: PMC9778286 DOI: 10.3390/foods11244076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/08/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022] Open
Abstract
Crossbreeding significantly improves meat production performance in sheep; however, whether hybridization changes the meat quality characteristics of lambs is uncertain. We analyzed the effects of three different hybrid sires on muscle fiber characteristics (MFCs), fatty acid composition (FAC), and volatile flavor compounds (VFCs) in lambs under identical feeding conditions. Compared with those of purebred lambs, the muscle fiber diameter and cross-sectional areas of the crossbred lambs were significantly decreased (p < 0.05), and the collagen fiber content was significantly increased (p < 0.05). The numbers and area ratios of the fast and slow muscle fibers did not significantly differ between the purebred and crossbred lambs, but the expressions of four MyHC gene types differed significantly (p < 0.05). Twenty-three fatty acids were identified in both the purebred and crossbred lambs, of which thirteen were differentially expressed (p < 0.05). Saturated fatty acid (SFA) contents in the crossbred lambs were significantly increased (p < 0.05), whereas the monounsaturated fatty acid content was significantly decreased (p < 0.05). Polyunsaturated fatty acid/SFA and n-6/n-3 ratios were significantly lower in the crossbred lambs than in the purebred lambs (p < 0.05). Twenty-five VFCs were identified among the three hybrids, and aldehydes were the main VFCs. Eleven VFCs were differentially expressed in the crossbred lambs (p < 0.05). Hybrid sires affected the MFCs, FAC, and VFCs of the F1 lambs, thus providing a reference for high-quality mutton production.
Collapse
|
11
|
Zhang J, Wei Z, Zhang H, Xie L, Vincenzetti S, Polidori P, Li L, Liu G. Changes in the Physical-Chemical Properties and Volatile Flavor Components of Dry-Cured Donkey Leg during Processing. Foods 2022; 11:foods11213542. [PMID: 36360155 PMCID: PMC9658863 DOI: 10.3390/foods11213542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2022] [Revised: 11/02/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022] Open
Abstract
In order to explore the quality variation and flavor formation of dry-cured donkey leg, the changes in physical−chemical composition, lipolytic, free amino acids content and volatile flavor compounds were investigated in this study. Six fresh, trimmed hind legs with average weight of 8.12 ± 0.8 kg were taken from male Dezhou donkeys slaughtered at the age of 24 months with the average live weight of 240 kg. The entire processing time was eight months long including six stages, specifically: cooling, salting, air-drying, fermenting and aging. Samples were collected at 0 d, 10 d, 20 d, 30 d, 65 d, 105 d and 165 d of processing. The results showed that the pH value remained stable in the range of 6.2~6.6. The moisture and water activity significantly decreased (p < 0.05) during processing. The chloride content, ash, total volatile basic nitrogen (TVB-N) and peroxide value (POV) significantly increased (p < 0.05), from 0.45% to 12.39%, from 3% to 17%, from 1.43 mg/kg to 8.98 mg/kg and from 1.39 g/100 g to 5.26 g/100 g, respectively. The thiobarbituric acid (TBARS) value reached its highest value of 0.39 mg MDA/kg at the end of the salting stage and then decreased to 0.34 mg MDA/kg. Eighteen free amino acids and fifteen free fatty acids were detected, and their contents were significantly increased during processing (p < 0.05). Volatile compounds were analyzed using solid-phase microextraction (SPME) and gas chromatography−mass spectrometry (GC−MS). Among 114 volatile compounds detected in dry-cured donkey leg, aldehydes, esters, alkane and alcohols were more abundant in the final products, with relative concentrations of 41.88%, 5.72%, 5.35% and 5.25%, respectively. Processing significantly affected the physical−chemical properties, which could contribute to the formation of flavor substances of dry-cured donkey leg.
Collapse
Affiliation(s)
- Jingjing Zhang
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy
| | - Zixiang Wei
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
| | - Huachen Zhang
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
| | - Lan Xie
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
| | - Silvia Vincenzetti
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy
| | - Paolo Polidori
- School of Pharmacy, University of Camerino, Via Gentile da Varano, 62032 Camerino, Italy
- Correspondence: (P.P.); (G.L.); Tel.: +39-3778375761 (P.P.)
| | - Lanjie Li
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
| | - Guiqin Liu
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
- Correspondence: (P.P.); (G.L.); Tel.: +39-3778375761 (P.P.)
| |
Collapse
|
12
|
Formation and Analysis of Volatile and Odor Compounds in Meat-A Review. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196703. [PMID: 36235239 PMCID: PMC9572956 DOI: 10.3390/molecules27196703] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/03/2022] [Accepted: 10/05/2022] [Indexed: 11/06/2022]
Abstract
The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type). Furthermore, post-mortem conditions (chiller aging, cooking conditions, curing, fermentation, etc.) determine the development of meat volatile organic compounds (VOCs). In this review, the main reactions leading to the development of meat VOCs such as the Maillard reaction; Strecker degradation; lipid oxidation; and thiamine, carbohydrate, and nucleotide degradation are described. The important pre-slaughter factors and post-mortem conditions influencing meat VOCs are discussed. Finally, the pros, cons, and future perspectives of the most commonly used sample preparation techniques (solid-phase microextraction, stir bar sorptive extraction, dynamic headspace extraction) and analytical methods (gas chromatography mass spectrometry and olfactometry, as well as electronic noses) for the analysis of meat VOCs are discussed, and the continued importance of sensorial analysis is pinpointed.
Collapse
|
13
|
Chai W, Xu J, Qu H, Ma Q, Zhu M, Li M, Zhan Y, Wang T, Gao J, Yao H, Li Z, Wang C. Differential proteomic analysis to identify potential biomarkers associated with quality traits of Dezhou donkey meat using a data-independent acquisition (DIA) strategy. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
14
|
Li M, Ren W, Chai W, Zhu M, Man L, Zhan Y, Qin H, Sun M, Liu J, Zhang D, Wang Y, Wang T, Shi X, Wang C. Comparing the Profiles of Raw and Cooked Donkey Meat by Metabonomics and Lipidomics Assessment. Front Nutr 2022; 9:851761. [PMID: 35399654 PMCID: PMC8990316 DOI: 10.3389/fnut.2022.851761] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Accepted: 02/25/2022] [Indexed: 12/31/2022] Open
Abstract
Heat cooking of meat gives it a specific taste and flavor which are favored by many consumers. While the characteristic taste components of chicken, duck, pig, and seafood have been studied, there is a lack of information about the molecular components that give donkey meat its unique taste. Here, the characterization profiles of raw donkey meat (RDM) and cooked donkey meat (CDM) meat by metabonomics and lipidomics. The results showed that a total of 186 metabolites belonging to 8 subclasses were identified in CDM and RDM, including carbohydrates (27.42%), amino acids (17.20%), lipids (13.44%), and nucleotides (9.14%). In total, 37 differential metabolites were identified between CDM and RDM. Among these, maltotriose, L-glutamate, and L-proline might predominantly contribute to the unique umami and sweet taste of donkey meat. Comprehensive biomarker screening detected 9 potential metabolite markers for the discrimination among RDM and CDM, including L-glutamate, gamma-aminobutyric acid, and butane-1, 2, 3, 4-tetrol. Moreover, a total of 992 and 1,022 lipids belonging to 12 subclasses were identified in RDM and CDM, respectively, mainly including triglycerides (TGs) and glycerophospholipids (GPs). Of these lipids, 116 were significantly different between CDM and RDM. The abundances of 61 TGs rich in saturated and monounsaturated fatty acids were retained in CDM, whereas the abundances of 37 GPs rich in polyunsaturated fatty acids were reduced, suggesting that TGs and GPs might be the predominant lipids for binding and generating aroma compounds, respectively. A total of 13 lipids were determined as potential markers for the discrimination among RDM and CDM, including PC(O-16:2/2:0), LPE(22:5/0:0), and PC(P-16:0/2:0). In conclusion, this study provided useful information about the metabolic and lipid profiles of donkey meat which may explain its unique taste and flavor, which could serve as a basis for the development and quality control of donkey meat and its products.
Collapse
Affiliation(s)
- Mengmeng Li
- College of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China
| | - Wei Ren
- College of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China
| | - Wenqiong Chai
- College of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China
| | - Mingxia Zhu
- College of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China
| | - Limin Man
- College of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China
| | - Yandong Zhan
- College of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China
| | - Huaxiu Qin
- College of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China
| | - Mengqi Sun
- College of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China
| | - Jingjing Liu
- College of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China
| | - Demin Zhang
- Shandong Animal Husbandry Station, Jinan, China
| | - Yonghui Wang
- College of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China
| | - Tianqi Wang
- College of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China
| | - Xiaoyuan Shi
- College of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China
| | - Changfa Wang
- College of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China
| |
Collapse
|
15
|
Ye B, Li J, Xu L, Liu H, Yang M. Metabolomic Effects of the Dietary Inclusion of Hermetia illucens Larva Meal in Tilapia. Metabolites 2022; 12:metabo12040286. [PMID: 35448473 PMCID: PMC9032204 DOI: 10.3390/metabo12040286] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 03/10/2022] [Accepted: 03/18/2022] [Indexed: 12/02/2022] Open
Abstract
Black soldier fly (Hermetia illucens) larvae meal have been used as feed protein supplements in fish feed, but few researches have investigated the metabolomic effects of Hermetia illucens larvae meal supplements. Therefore, the metabolic effects on Nile tilapia were investigated by replacing 5%, 10%, and 20% of the dietary soybean meal in the basal diet with Hermetia illucens larvae meal, respectively. This study shows that 20% H. illucens larvae meal feed could promote tilapia average daily gain of upto 5.03 ± 0.18 g (mean ± SEM). It was found that the tricarboxylic acid cycle efficiency was improved by activating the enzymes of mitochondrial isocitrate dehydrogenase, NAD-malate dehydrogenase, succinate dehydrogenase, pyruvate dehydrogenase, and α-ketoglutarate dehydrogenase, which then increased the output of ATP and NADH. Furthermore, amino acid and protein biosynthesis was boosted by enhanced glutamine synthetase and glutamate synthase. In particular, GSH increased with increased H. illucens larvae meal. Unsaturated fatty acid biosynthesis was stimulated by higher levels of fatty acid synthase and acetyl CoA carboxylase. Additionally, there was no significant change in lipase levels. Thus, the higher acetyl Co-A content was primarily involved in fatty acid biosynthesis and energy metabolism. Flavor substances, such as nonanal and 2-methyl-3-furanthiol, also accumulated with the addition of H. illucens larvae meal, which increased the umami taste and meat flavor. Additionally, the flavor of tilapia was improved owing to a decrease in trimethylamine content, which causes an earthy and fishy taste. This study uncovers a previously unknown metabolic effect of dietary H. illucens larvae meal on Nile tilapia.
Collapse
Affiliation(s)
- Bo Ye
- College of Resources and Environment, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; (B.Y.); (H.L.)
- Innovative Institute of Animal Healthy Breeding, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Jian Li
- China Institute of Veterinary Drug Control, Beijing 100081, China;
| | - Lijun Xu
- Tibet University of Tibetan Medicine, Lhasa 850000, China;
| | - Hui Liu
- College of Resources and Environment, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; (B.Y.); (H.L.)
- Innovative Institute of Animal Healthy Breeding, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Manjun Yang
- Tibetan Key Laboratory of Veterinary Drug, Tibet Vocational Technical College, Lhasa 850030, China
- Correspondence:
| |
Collapse
|
16
|
Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats. Poult Sci 2022; 101:101793. [PMID: 35325832 PMCID: PMC8942825 DOI: 10.1016/j.psj.2022.101793] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 02/07/2022] [Accepted: 02/17/2022] [Indexed: 11/23/2022] Open
Abstract
This study investigated the bactericidal effects of plasma-activated acetic acid (PAAA) on Salmonella Typhimurium and its impact on the physicochemical traits of chicken meat. Twenty milliliters of 0.8% (v/v) acetic acid (AA) was treated with plasma (2.2 kHz and 8.4 kVpp) for 30 min. The chicken skins, breasts, and drumsticks, inoculated with S. Typhimurium, were immersed in AA or PAAA and incubated for 10 min. The S. Typhimurium on the breasts and drumsticks were significantly susceptible to treatment with AA and PAAA, compared to the control group (deionized water treatment), and the population of bacterial cells in PAAA-treated chicken breasts and drumsticks decreased by 0.98 and 1.19 log CFU/g, respectively, compared with AA. The values for pH and 2-thiobarbituric acid reactive substances (TBARS) of PAAA-treated samples decreased significantly compared to the control group. The lightness (L*) values of the chicken breasts after AA and PAAA treatments increased compared to the control group, whereas the value for yellowness (b*) decreased. The scanning electron microscopic (SEM) images and the results for volatile compounds in chicken meat revealed similar patterns, with no significant differences between AA and PAAA treatments. In conclusion, we found that PAAA was more effective than AA and synergistic PAAA treatment of chicken caused to the reduction of S. Typhimurium and improve the meat quality. Therefore, PAAA could be utilized as a promising decontaminant for the chicken meat industry.
Collapse
|
17
|
Wang S, Liu H, Xie T, Zhang N, Sun J, Chen H, Sun B. Study on volatile aroma compounds in donkey broths of different stewing time. FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Shuqi Wang
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Haoyue Liu
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Tian Xie
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Ning Zhang
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Jie Sun
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry School of Light Industry Beijing Technology and Business University Beijing China
| |
Collapse
|
18
|
Li M, Zhang D, Chai W, Zhu M, Wang Y, Liu Y, Wei Q, Fan D, Lv M, Jiang X, Wang C. Chemical and physical properties of meat from Dezhou black donkey. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-21-00149] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Mengmeng Li
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University
| | | | - Wenqiong Chai
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University
| | - Mingxia Zhu
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University
| | - Yonghui Wang
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University
| | - Yongxiang Liu
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University
| | - Qingxin Wei
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University
| | - Dongmei Fan
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University
| | - Mengqing Lv
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University
| | - Xiaojing Jiang
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University
| | - Changfa Wang
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University
| |
Collapse
|
19
|
Li M, Zhu M, Chai W, Wang Y, Fan D, Lv M, Jiang X, Liu Y, Wei Q, Wang C. Determination of lipid profiles of Dezhou donkey meat using an LC-MS-based lipidomics method. J Food Sci 2021; 86:4511-4521. [PMID: 34535907 DOI: 10.1111/1750-3841.15917] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 08/02/2021] [Accepted: 08/23/2021] [Indexed: 12/17/2022]
Abstract
Intramuscular fat (IMF) is an important factor affecting meat quality, but lipid and metabolic profiles of donkey meat remain unclear. The present study was conducted to investigate lipid characteristics in different parts of Dezhou donkey using lipidomics. The results show that IMF was more abundant in longissimus dorsi muscle (LDM) than rump muscle (RM) and hamstring muscle (HM), and mainly composed of triglycerides (TGs) rich in saturated fatty acid (SFAs) and monounsaturated fatty acid (MUFAs). A total of 1143 lipids belonging to 14 subclasses were identified in donkey meat, of which 73 lipids (23 upregulated and 50 downregulated) including glycerolipids (GLs), glycerophospholipids (GPs) and sphingolipids (SPs) were significantly different and are therefore potential biomarkers in LDM versus RM versus HM analyses (variable importance in projection >1, p < 0.05). Notably, 21 TGs upregulated in LDM were rich in MUFAs at sn-1 and SFAs at 2 and 3 positions of TG. Donkey muscle accumulated far more SFAs at the sn-3 position of TG, while more SFAs were present at the sn-1 positions of phosphatidylcholine (PC) and phosphatidylethanolamine (PE), and the percentages of SFAs at the three positions in TG, PC, and PE in the LDM group were much higher. The abundance of MUFAs at the sn-2 positions of TG, PC, and PE was significantly greater than in sn-1 or 3 positions, and the percentages of 18:1n-9 at the sn-1 and 2 position of TGs in LDM were significantly higher than in RM and HM groups. Polyunsaturated fatty acids (e.g.,18:2n-6, 18:3n-3, and 20:4n-6) tended to occur at the sn-1 position in TG, but at the sn-2 position in PC and PE. Significantly differential lipids were mainly enriched in GP, GL, and SP pathways, all considered key pathways for regulating IMF. The results reveal the components, structures and metabolic pathways of lipid molecules in donkey meat, and provide novel insight into the development of donkey meat products and accurate regulation of IMF. PRACTICAL APPLICATION: Intramuscular fat (IMF) is an important factor affecting meat quality, which is directly related to meat flavor, juiciness, and tenderness, but lipid and metabolic profiles of IMF remain unclear. The current results provide basic information for the development of donkey meat products, and broaden our understanding of the regulation of IMF.
Collapse
Affiliation(s)
- Mengmeng Li
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Mingxia Zhu
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Wenqiong Chai
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Yonghui Wang
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Dongmei Fan
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Mengqing Lv
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Xiaojing Jiang
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Yongxiang Liu
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Qingxin Wei
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| | - Changfa Wang
- College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng, China
| |
Collapse
|
20
|
Cao Z, Gao W, Zhang Y, Huo W, Weng K, Zhang Y, Li B, Chen G, Xu Q. Effect of marketable age on proximate composition and nutritional profile of breast meat from Cherry Valley broiler ducks. Poult Sci 2021; 100:101425. [PMID: 34525444 PMCID: PMC8445895 DOI: 10.1016/j.psj.2021.101425] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 07/30/2021] [Accepted: 08/06/2021] [Indexed: 11/28/2022] Open
Abstract
Marketable age is an important determinant of meat quality. Cherry Valley duck (SM3 medium) is the most efficient Pekin-type duck and is the most widely farmed breed globally. However, whether marketable age determines the meat quality of Cherry Valley ducks is not well documented. The objective of this study was to investigate the effect of marketable age on the proximate composition and nutritional profile of breast meat from Cherry Valley broiler ducks. Ducks at 28, 38, 42, and 45 days old were selected and slaughtered, and their proximate composition, cholesterol and essential mineral compositions, and amino acids and fatty acid profile of breast meat lipid were determined. The results showed higher protein content and lower intramuscular fat content were observed in the 38-day-old ducks than in the 28-day-old birds (P < 0.05). Additionally, 38-day-old ducks contained higher Fe and Mg contents (P < 0.05), whereas 28-day-old birds had higher Zn and Ca contents (P < 0.05). The essential amino acid content in 38-day-old was about 95.29 g/kg, higher than that in 28-day-old birds (P < 0.05). The contents of C20:5 n-3, omega-6 polyunsaturated fatty acids, and polyunsaturated fatty acids were the highest in 38-day-old birds (P < 0.05), whereas the content of C20:4 n-6, DHA (C22:6 n-3), and saturated fatty acids in 28-day-old birds was the lowest (P < 0.05). Finally, a comprehensive evaluation model of multiple traits was developed by applying principal component analysis, and the meat nutrition of 38-day-old ducks was identified as the optimal. Taken together, the meat of 38-day-old ducks had an advantage in proximate composition, minerals content, essential amino acids, and fatty acids, and 38 d might be recommended as an appropriate marketable age to provide duck meat of high nutrition value.
Collapse
Affiliation(s)
- Zhengfeng Cao
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Wen Gao
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Yang Zhang
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Weiran Huo
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Kaiqi Weng
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Yu Zhang
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu 225009, China
| | - Bichun Li
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu 225009, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Yangzhou University, Yangzhou, Jiangsu, China
| | - Guohong Chen
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu 225009, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Yangzhou University, Yangzhou, Jiangsu, China
| | - Qi Xu
- Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu 225009, China.
| |
Collapse
|
21
|
Kim J, Jung M, Jin S, Seo H, Ha J, Choi J. The effect of boiled feed on trace elements of longissimus dorsi muscle in Hanwoo steers. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021; 63:160-169. [PMID: 33987593 PMCID: PMC7882834 DOI: 10.5187/jast.2021.e13] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 10/10/2020] [Accepted: 11/04/2020] [Indexed: 01/23/2023]
Abstract
Boiled feed is obtained by mixing and boiling agricultural by-products such as
rice straw, rice bran, and bean curd with grains. The study explored the change
in fatty acid, free amino acid, nucleotide, mineral, cholesterol, myoglobin and
collagen of longissimus dorsi muscle in Hanwoo steers fed with
boiled feed. Forty steers, 20 heads per group, were divided into two groups: a
control group and a boiled feed group. The steers were raised for 10 months. The
boiled feed group was enriched with palmitoleic acid, oleic acid, arachidonic
acid and unsaturated fatty acids compared with the control group. There were no
significant differences in amino acid and nucleic acid composition between the
two groups. The boiled feed group contained higher levels of iron and manganese
in the boiled feed group compared with the control group. The total cholesterol
level was significantly increased, whereas calorie levels, myoglobin and
collagen composition showed no differences. As the supply of boiled feed
increases the content of fatty acids, unsaturated fatty acids and minerals
related to flavor, it should be a feed that leads to the production of
high-quality beef.
Collapse
Affiliation(s)
- Jaeyoung Kim
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Meyungok Jung
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.,Foundation of Agriculture Technology Commercialization & Transfer, Jeonju 54667, Korea
| | - Sangkeun Jin
- Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Korea
| | - Hyunseok Seo
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| | - Jungheun Ha
- Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Korea
| | - Jungseok Choi
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea
| |
Collapse
|