Evaluation of the effect of dietary supplementation with Allium mongolicum regel bulb powder on the volatile compound and lipid profiles of the longissimus thoracis in Angus calves based on GC–IMS and lipidomic analysis

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-10 DOI:10.1016/j.fochx.2024.101820

Wangjing Liu , Huixia Gao , Jianjian He , Aihuan Yu , Chenxu Sun , Yaodi Xie , Haibo Yao , He Wang , Yueyan Duan , Jinsheng Hu , Zhaomin Lei , Defu Tang

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引用次数: 0

Abstract

The effect of A. mongolicum Regel bulb powder (AMRP) supplementation on the flavour of beef from Angus calves has not been investigated thus far. We used GC–IMS and untargeted lipidomics techniques to examine the volatile compound and lipid metabolic profiles and reveal the effects of dietary AMRP supplementation on the flavour of beef. A total of 6 characteristic volatile compounds and 30 key lipid compounds were identified in the AMRP treatment group. AMRP promoted the release of triglycerides and phosphatidylinositols from beef and accelerated the production of volatile compounds such as ethyl acetate, 1-penten-3-one, and tetrahydrofurane, and the production of these three characteristic volatile compounds was significantly correlated with the UFAs in triglycerides according to correlation analysis. In summary, dietary AMRP supplementation had a positive effect on the flavour of beef, and these findings provide a theoretical basis for the development and utilisation of AMRP as a feed additive.

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基于 GC-IMS 和脂质体分析评估日粮添加薤白鳞茎粉对安格斯小牛胸长肌挥发性化合物和脂质特征的影响

迄今为止，尚未研究过添加A. mongolicum Regel球茎粉（AMRP）对安格斯小牛牛肉风味的影响。我们采用 GC-IMS 和非靶向脂质组学技术研究了挥发性化合物和脂质代谢谱，并揭示了日粮添加 AMRP 对牛肉风味的影响。AMRP处理组共鉴定出6种特征性挥发性化合物和30种关键脂质化合物。AMRP促进了牛肉中甘油三酯和磷脂酰肌醇的释放，并加速了乙酸乙酯、1-戊烯-3-酮和四氢呋喃等挥发性化合物的产生，根据相关分析，这三种特征挥发性化合物的产生与甘油三酯中的UFAs显著相关。总之，日粮中添加 AMRP 对牛肉风味有积极影响，这些发现为开发和利用 AMRP 作为饲料添加剂提供了理论依据。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.