Comparative analysis of the lipid profiles of bovine fast- and slow-type muscles

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102569

Heling Li , Xiaofan Tan , Yize Weng , Lei Zhang , Xuehai Du , Dawei Bian , Yangzhi Liu , Songyang Shang , Peng Li , David M. Irwin , Shuyi Zhang , Bojiang Li

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Abstract

Lipid molecules are an important component of meat and are the main source of flavor. However, at present the lipid molecules in meat with different muscle fiber types in cattle are not fully understood. We carried out lipid profiling of eight fast-type longissimus dorsi (LD) muscle and eight slow-type psoas major (PM) muscle samples from LYWC (Liaoyu white cattle). A total of 2032 lipid molecules were identified by our lipidomic analysis of these two muscle tissues, and 134 lipid species were identified as differentially abundant lipids (DALs). A correlation analysis showed the close relationship between the DALs identified in the LD and PM muscle. In addition, some DALs are closely associated with meat quality traits and muscle fiber types. This study identifies lipid molecules that differ between meats with different muscle fiber types and provides new insights into the role of lipids in beef quality improvement.

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牛快、慢型肌肉脂质谱的比较分析

脂质分子是肉类的重要成分，也是风味的主要来源。然而，目前对牛不同肌纤维类型肉中的脂质分子还不完全了解。我们对8个快型背最长肌（LD）和8个慢型腰大肌（PM）样本进行了脂质谱分析。通过对这两种肌肉组织的脂质组学分析，共鉴定出2032种脂质分子，其中134种脂质被鉴定为差异丰富脂质（DALs）。相关分析显示，LD和PM肌中发现的DALs密切相关。此外，一些DALs与肉质性状和肌纤维类型密切相关。本研究确定了不同肌肉纤维类型肉类之间的脂质分子差异，并为脂质在牛肉品质改善中的作用提供了新的见解。

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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.