Dietary substitution with space-mutated Arundo donax L. remodels carnitine-mediated lipid oxidation and improves mutton flavor in Hu sheep.

IF 9.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2026-10-06 eCollection Date: 2026-10-01 DOI:10.1016/j.fochx.2026.104555

Yajing Nie, Liming Zhang, Chengxing Han, Xujie Li, Yi Wu, Chunhui Wang, Youji Ma

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引用次数: 0

Abstract

Space-mutated Arundo donax L. (SA) is a novel stress-tolerant forage crop developed through space-induced mutagenesis. The study aimed to investigate how SA modulates lamb flavor through carnitine-mediated lipid metabolic remodeling and alterations in volatile flavor profiles. In this study, thirty Hu lambs were randomly assigned to three dietary groups: control (CK), SA replacing alfalfa (T1), and SA replacing protein supplements (T2). As a result, lipidomics identified 1098 lipids, including 113 and 98 differential lipids in CK vs. T1 and CK vs. T2, respectively. HS-SPME-GC-MS detected 535 volatile compounds, with 201 and 30 differential volatile compounds, respectively. Relative odor activity value (ROAV) analysis identified 43 key odor-active compounds (ROAV ≥1). Correlation analysis revealed significant positive associations between acylcarnitines and key volatile compounds. These findings provide new insights into SA-mediated lipid metabolic remodeling and flavor regulation, supporting its potential as a nutritional strategy for improving lamb flavor.

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用空间突变的芦竹替代湖羊，重塑肉毒碱介导的脂质氧化，改善羊肉风味。

空间诱变玉米是利用空间诱变技术培育的一种新型耐旱饲料作物。本研究旨在探讨SA如何通过肉碱介导的脂质代谢重塑和挥发性风味谱的改变来调节羊肉风味。试验选用30只湖羊羊，随机分为3个饲粮组：对照组（CK）、SA替代苜蓿组（T1）和SA替代蛋白质组（T2）。结果，脂质组学鉴定了1098种脂质，其中分别包括113种和98种CK与T1和CK与T2的差异脂质。HS-SPME-GC-MS共检出挥发物535种，其中差异挥发物201种，差异挥发物30种。相对气味活性值（ROAV）分析鉴定出43种关键气味活性化合物（ROAV≥1）。相关分析显示酰基肉碱与关键挥发性化合物呈显著正相关。这些发现为sa介导的脂质代谢重塑和风味调节提供了新的见解，支持其作为改善羊肉风味的营养策略的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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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.