Metabolomic, lipidomic, and proteomic profiles provide insights on meat quality differences between Shitou and Wuzong geese

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2023-11-11 DOI:10.1016/j.foodchem.2023.137967

Genghua Chen, Lin Qi, Shuai Zhang, Haoqi Peng, Zetong Lin, Xiquan Zhang, Qinghua Nie, Wen Luo

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Abstract

A comprehensive comparison of metabolomic, lipidomic, and proteomic profiles was conducted between the breast and leg muscles of Shitou goose (STE) and Wuzhong goose (WZE), which exhibit significant variations in body size and growth rate, to evaluate their impact on meat quality. WZE had higher intramuscular fat content in their breast muscles, which were also chewier and had higher drip and cooking losses than STE. Metabolomic analysis revealed differential regulation of amino acid and purine metabolism between WZE and STE. Lipidomic analysis indicated a higher abundance of PE and PC lipid molecules in WZE. Integration of proteomic and metabolomic data highlighted purine metabolism and amino acid biosynthesis as the major distinguishing pathways between STE and WZE. The primary differential pathways between breast and leg muscles were associated with energy metabolism and fatty acid metabolism. This comprehensive analysis provides valuable insights into the distinct meat quality of STE and WZE.

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代谢组学、脂质组学和蛋白质组学分析揭示了石头鹅和武总鹅肉品质的差异

通过对石头鹅(STE)和吴中鹅(WZE)的胸肌和腿肌代谢组学、脂质组学和蛋白质组学特征进行综合比较，评价其对肉品质的影响。石头鹅和吴中鹅在体型和生长速度上存在显著差异。与STE相比，WZE的胸肌肌内脂肪含量更高，咀嚼力更强，滴漏和蒸煮损失也更高。代谢组学分析显示WZE和STE对氨基酸和嘌呤代谢的调节存在差异。脂质组学分析表明，WZE中PE和PC脂质分子丰度较高。蛋白质组学和代谢组学数据的整合表明，嘌呤代谢和氨基酸生物合成是STE和WZE之间的主要区别途径。乳房和腿部肌肉之间的主要差异通路与能量代谢和脂肪酸代谢有关。这一综合分析为STE和WZE的不同肉质提供了有价值的见解。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.