Multi-omics analysis of chemical composition variation among different muscle types in Hu lamb.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-10-14 DOI:10.1002/jsfa.13962

Xueying Zhang, Zhongyu Wang, Chongyang Liu, Wenqiao Li, Zehu Yuan, Fadi Li, Xiangpeng Yue

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引用次数: 0

Abstract

Background: Consumers' preferences for lamb meat vary greatly depending on the specific cut. Variations in the chemical composition across different muscle types play a crucial role in determining meat quality, particularly with regard to flavor. Therefore, it is essential to study the variations in chemical composition among different muscle types in lamb, as well as the mechanisms behind their formation, aiming to understand the flavor variation across the muscle types.

Results: Flank muscles showed significantly higher intramuscular fat content and muscle fiber diameter compared to triceps brachii and biceps femoris (BF), at the same time as displaying a significantly lower percentage of type I muscle fibers. Forty-three differentially abundant volatile compounds (DAVC) were identified across five muscles, with the majority of DAVCs being more abundant in the BF. In total, 161 differentially abundant lipids were identified across five muscles, with triglycerides (TG), phosphatidylcholines (PC), phosphatidyl ethanolamines (PE) and phosphatidylmethanol (PMeOH) showing a strong correlation with DAVCs. A lipid-gene regulatory network was established, encompassing 664 lipids and 11 107 genes, leading to the identification of pathways and genes that regulate the metabolism of PEs, PMeOH, PCs and TGs.

Conclusion: The present study showed the significant variation in flavor compounds among the five edible muscles, as well as the potential reasons for their formation. The results potentially provide a theoretical foundation for improving the meat quality of lamb. © 2024 Society of Chemical Industry. Published by John Wiley & Sons Ltd.

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胡羊不同肌肉类型化学成分变化的多组学分析

背景：消费者对羊肉的喜好因具体切割部位的不同而大相径庭。不同类型肌肉中化学成分的变化在决定肉质，尤其是风味方面起着至关重要的作用。因此，有必要研究羊肉不同类型肌肉中化学成分的变化及其形成机制，以了解不同类型肌肉的风味差异：结果：与肱三头肌和股二头肌（BF）相比，侧腹肌肉的肌内脂肪含量和肌纤维直径明显较高，同时 I 型肌纤维的比例明显较低。在五块肌肉中发现了 43 种不同含量的挥发性化合物（DAVC），其中大多数 DAVC 在股二头肌中含量较高。在五块肌肉中总共鉴定出 161 种不同含量的脂质，其中甘油三酯（TG）、磷脂酰胆碱（PC）、磷脂酰乙醇胺（PE）和磷脂酰甲醇（PMeOH）与 DAVCs 密切相关。建立的脂质基因调控网络包括 664 种脂质和 11 107 个基因，从而确定了调控 PE、PMeOH、PC 和 TG 代谢的途径和基因：本研究显示了五种可食用肌肉中风味化合物的显著差异及其形成的潜在原因。研究结果为改善羊肉品质提供了理论依据。© 2024 化学工业协会。John Wiley & Sons Ltd.出版。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.