Meat Science最新文献_第3页

Multi-enzyme cascade colouring for meat without nitrite at low-temperature: Catalysis by NOS-YkuN-YumC and glucose dehydrogenase 无亚硝酸盐肉类低温多酶级联着色：NOS-YkuN-YumC和葡萄糖脱氢酶的催化作用。

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-04-01 Epub Date: 2026-01-27 DOI: 10.1016/j.meatsci.2026.110046

Qing Xiao , Yali Zhou , Huiting Luo , Conggui Chen , Baocai Xu , Peijun Li

{"title":"Multi-enzyme cascade colouring for meat without nitrite at low-temperature: Catalysis by NOS-YkuN-YumC and glucose dehydrogenase","authors":"Qing Xiao , Yali Zhou , Huiting Luo , Conggui Chen , Baocai Xu , Peijun Li","doi":"10.1016/j.meatsci.2026.110046","DOIUrl":"10.1016/j.meatsci.2026.110046","url":null,"abstract":"<div><div>This study investigated the role of a multi-enzyme cascade system in developing the colour of meat products at 10 °C. The system consists of glucose dehydrogenase (GDH) and a fusion enzyme, NOS-YkuN-YumC, which was created through the genetic fusion of the NOS gene to those encoding the flavonoid-binding protein YkuN and the flavonoid reductase YumC. The results showed that recombinant GDH was successfully expressed and purified from <em>Bacillus subtilis</em> 168. The purified GDH exhibited a molecular weight of approximately 32 kDa and a specific activity of 11.40 U/mg, demonstrating high efficiency in nicotinamide adenine dinucleotide phosphate (NADPH) regeneration. Following a 24-h incubation period at 10 °C, the additional supplementation of GDH significantly increased (<em>P</em> < 0.05) the <em>a*</em>-value of the minced meat compared to the NOS-YkuN-YumC alone treatment, whereas no significant difference was observed relative to the nitrite-treated group (<em>P</em> > 0.05). UV–Vis spectroscopy provided further evidence that the incorporation of GDH effectively promoted the formation of nitrosylmyoglobin (NO-Mb). After cooking, the minced meat supplemented with the additional GDH maintained a higher <em>a*</em>-value compared to the sample treated with NOS-YkuN-YumC alone. These results indicated that the addition of GDH promoted NADPH production, which in turn enhanced the catalytic generation of NO by the NOS-YkuN-YumC, thus improving both NO-Mb formation and <em>a*</em>-value in raw meat. And the colour can be stabled in cooked meat. This proof-of-concept study successfully demonstrates the potential of this multi-enzyme cascade system for developing colour in nitrite-free meat products under low-temperature conditions.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110046"},"PeriodicalIF":6.1,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146099583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Non-invasive detection of cold chain disruptions in modified-atmosphere packaged minced pork using a handheld fluorescence device 使用手持式荧光装置对气调包装肉末冷链中断进行无创检测。

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-04-01 Epub Date: 2026-01-31 DOI: 10.1016/j.meatsci.2026.110048

Johannes Schlosser , Martin Mühling , Sonja Lick , Heinar Schmidt

{"title":"Non-invasive detection of cold chain disruptions in modified-atmosphere packaged minced pork using a handheld fluorescence device","authors":"Johannes Schlosser , Martin Mühling , Sonja Lick , Heinar Schmidt","doi":"10.1016/j.meatsci.2026.110048","DOIUrl":"10.1016/j.meatsci.2026.110048","url":null,"abstract":"<div><div>This study demonstrates the suitability of a handheld fluorescence device for the detection of cold chain disruptions (CCDs) of modified-atmosphere packaged minced pork through the package or with unpacked samples. Fluorescence spectra of minced pork stored at a constant temperature of 2 °C were highly correlated with the storage time after processing of the meat. Partial least squares regression (PLSR) models for spectra recorded through the package or for unpacked samples yielded cross-validated R<sup>2</sup><sub>CV</sub> = 0.90 or 0.95, respectively. Validation with independent samples investigated under controlled conditions resulted in R<sup>2</sup><sub>Pred</sub> = 0.83 for measurements through the package and 0.88 for measurements of unpacked samples. Unlike the controls, minced pork, which underwent a CCD at 14 °C on storage day 2, was systematically predicted older than its actual storage time depending on the duration of the disruption: 1.1–1.7 d older after a 6-h disruption and with 2.5–3.5 d significantly older after a 12-h disruption. In contrast, CCD-dependent changes of total viable counts (TVC) only appeared on tendency after a 12-h CCD and PLSR predictions of TVC performed inadequately. The storage-time effect detected by fluorescence spectroscopy was apparent already one day after the disruption. The results indicate that fluorescence spectra monitor an ageing process of meat, which is accelerated by a temporarily elevated storage temperature. The comparison of predicted and actual storage time could be useful for a rapid, non-invasive detection of cold chain disruptions and for an assessment of time and temperature effects on the shelf life.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"234 ","pages":"Article 110048"},"PeriodicalIF":6.1,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146111898","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A novel strategy for quick-freezing/thawing of typical raw meat based on magnetic field and high voltage electrostatic field 基于磁场和高压静电场的典型生肉速冻/解冻新策略

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-03-01 Epub Date: 2025-12-02 DOI: 10.1016/j.meatsci.2025.110007

Rui Hu , Min Zhang , Jiangshan Qiao , Arun S. Mujumdar , Chunyan Lei

{"title":"A novel strategy for quick-freezing/thawing of typical raw meat based on magnetic field and high voltage electrostatic field","authors":"Rui Hu , Min Zhang , Jiangshan Qiao , Arun S. Mujumdar , Chunyan Lei","doi":"10.1016/j.meatsci.2025.110007","DOIUrl":"10.1016/j.meatsci.2025.110007","url":null,"abstract":"<div><div>Freezing is a common method of meat preservation, but the damage and quality deterioration caused by the freezing process have been puzzling researchers. For this reason, the pretreatment combined magnetic field freezing and high voltage electrostatic field thawing on product quality and myofibrillar protein properties using beef, and pork as raw materials were investigated. Results demonstrated that the combined treatment effectively reduced juice loss during freeze-thawing by 56.24 %, and 59.12 %, respectively. The <em>a*</em> value of the combined treatment was closer to that of the fresh samples and had a smaller <em>ΔE</em> value than that of the refrigerator freezing and air condition thawing. The moisture state of the samples was more stable and the moisture distribution was more uniform after the combined treatment, which reduced the damage to the tissues during freezing-thawing. The extraction and characterization of myofibrillar proteins showed that the combined treatment had a higher proportion of <em>α</em>-helix and <em>β</em>-sheet, which better maintained the structure and properties of the protein. The pilot test demonstrated that the synergistic freezing/thawing treatments can maximize the quality of typical raw meat. It is expected to provide new insights into meat freezing.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"233 ","pages":"Article 110007"},"PeriodicalIF":6.1,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145665538","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The benefits and societal importance of pig welfare in slaughterhouses a narrative review 在屠宰场养猪福利的好处和社会重要性的叙述回顾

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-03-01 Epub Date: 2025-11-28 DOI: 10.1016/j.meatsci.2025.110004

D.L. Schrøder-Petersen, S. Støier, C. Hansen

引用次数: 0

Determination of heterocyclic aromatic amine content of protein extracts and protein hydrolysates obtained from meat trimming wastes under different process conditions 不同工艺条件下切肉废渣中蛋白质提取物和蛋白水解物中杂环芳胺含量的测定。

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-03-01 Epub Date: 2025-12-01 DOI: 10.1016/j.meatsci.2025.110006

Elif Ekiz Terzioğlu , Emel Oz , Fatih Oz

{"title":"Determination of heterocyclic aromatic amine content of protein extracts and protein hydrolysates obtained from meat trimming wastes under different process conditions","authors":"Elif Ekiz Terzioğlu , Emel Oz , Fatih Oz","doi":"10.1016/j.meatsci.2025.110006","DOIUrl":"10.1016/j.meatsci.2025.110006","url":null,"abstract":"<div><div>This study aimed to evaluate the formation of heterocyclic aromatic amines (HAAs) in protein extracts, non-fractionated protein hydrolysates, and < 3 kDa fractionated protein hydrolysates produced from meat trimming waste under acidic (pH 2.5) and alkaline (pH 11) extraction conditions. The novelty of this work lies in demonstrating whether HAAs occur across all major stages of meat-derived protein hydrolysate production—namely extraction, enzymatic hydrolysis, and ultrafiltration—as their formation has not been previously investigated in any stage of the production process. In total, nine HAAs were monitored, of which IQx, IQ, and MeIQx were consistently detected in all samples, while MeIQ, 7,8-DiMeIQx, 4,8-DiMeIQx, PhIP, AαC, and MeAαC were detected at variable levels. Extraction pH had a significant effect on total HAA content (<em>P</em> < 0.01), with the highest concentration observed in non-fractionated hydrolysates prepared following extraction at pH 2.5 (an average of 18.19 ng/g). Although individual HAA profiles varied between processing steps, the overall impact of processing on total HAA levels remained limited (<em>P</em> > 0.05). These findings demonstrate that extraction pH plays a decisive role in HAA formation during protein hydrolysate production and underscore the need to optimize extraction and hydrolysis parameters to ensure the safe valorization of meat trimming waste for food applications.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"233 ","pages":"Article 110006"},"PeriodicalIF":6.1,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145699424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Staphylococcus xylosus and Lactiplantibacillus plantarum inoculation on in-bag dry-aged beef: Physicochemical characteristics and in vitro digestion properties 接种木糖葡萄球菌和植物乳杆菌对袋装干熟牛肉理化特性及体外消化特性的影响

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-03-01 Epub Date: 2025-12-09 DOI: 10.1016/j.meatsci.2025.110019

Zili Yang , Conggui Chen , Baocai Xu , Huiting Luo , Peijun Li

{"title":"Effect of Staphylococcus xylosus and Lactiplantibacillus plantarum inoculation on in-bag dry-aged beef: Physicochemical characteristics and in vitro digestion properties","authors":"Zili Yang , Conggui Chen , Baocai Xu , Huiting Luo , Peijun Li","doi":"10.1016/j.meatsci.2025.110019","DOIUrl":"10.1016/j.meatsci.2025.110019","url":null,"abstract":"<div><div>This study aimed to investigate the effect of inoculating <em>Staphylococcus xylosus</em> and <em>Lactiplantibacillus plantarum</em> on physicochemical characteristics and <em>in vitro</em> digestion properties (protein digestibility and degree of hydrolysis, antioxidant properties of digestion products) of in-bag dry-aged beef. Inoculation with the two species did not affect the weight loss and water holding capacity of the beef (<em>P</em> > 0.05). The inoculation of both species significantly reduced the thiobarbituric acid reactive substance values and surface hydrophobicity (<em>P</em> < 0.05), indicating effective inhibition of protein and lipid oxidation. The inoculation treatment failed to improve the <em>in vitro</em> protein digestibility but led to a significant increase in the degree of hydrolysis after gastrointestinal digestion (<em>P</em> < 0.05). In addition, the inoculation also enhanced the capacity of the digestion products to scavenge DPPH radicals (<em>P</em> < 0.05). The inoculation of <em>L. plantarum</em> increased sulfhydryl content in the meat and the peptide content after gastric digestion (<em>P</em> < 0.05). These findings suggested that L. <em>plantarum</em> displayed stronger antioxidant properties during aging. <em>In vitro</em> studies found that <em>S. xylosus</em> directly scavenged hydroxyl radicals, while L. <em>plantarum</em> inhibited their formation, which may account for the latter's superior antioxidant activities. This study provide key insights into the positive effects of inoculation treatment on in-bag dry-aged beef in terms of oxidative stability and nutritional value.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"233 ","pages":"Article 110019"},"PeriodicalIF":6.1,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145735470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Encapsulated prickly pear peel co-product extract: An antioxidant and colourant additive to preserve the quality of beef burgers packaged in modified atmosphere 封装的刺梨皮副产品提取物：一种抗氧化剂和着色剂添加剂，用于保存在改性空气中包装的牛肉汉堡的质量

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-03-01 Epub Date: 2025-12-13 DOI: 10.1016/j.meatsci.2025.110020

Laura Moraga-Babiano , Raquel Lucas-González , Rubén Domínguez-Valencia , Celia Carrillo , José M. Lorenzo , Mirian Pateiro

{"title":"Encapsulated prickly pear peel co-product extract: An antioxidant and colourant additive to preserve the quality of beef burgers packaged in modified atmosphere","authors":"Laura Moraga-Babiano , Raquel Lucas-González , Rubén Domínguez-Valencia , Celia Carrillo , José M. Lorenzo , Mirian Pateiro","doi":"10.1016/j.meatsci.2025.110020","DOIUrl":"10.1016/j.meatsci.2025.110020","url":null,"abstract":"<div><div>The search for natural alternatives to synthetic additives in meat products has driven interest in the valorisation of agri-food co-products rich in bioactive compounds. This study evaluated the potential of encapsulated prickly pear peel extract (EPPPE) as a natural antioxidant in beef burgers during refrigerated storage. Four experimental batches were prepared: a negative control, a positive control with sodium ascorbate (SA) (500 ppm), and two treatments with EPPPE at 2500, and 5000 ppm. The extract, obtained via ultrasound-assisted extraction, showed a high content of betalains (60.46 mg/g dry weight) and total phenolic compounds (1209.61 mg GAE/100 g). The results showed that the effect of the extract varied with concentration: while E5000 effectively inhibited lipid oxidation, E2500 unexpectedly exhibited prooxidant activity. Moreover, E5000 maintained superior colour stability and preservative effect compared to the SA treatment. Sensory evaluation showed no significant differences between treatments. These findings position EPPPE as a promising alternative for the development of more natural and sustainable meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"233 ","pages":"Article 110020"},"PeriodicalIF":6.1,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dynamic profiling of myogenesis in developing ovine skeletal muscle 绵羊骨骼肌发育过程中肌发生的动力学分析。

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-03-01 Epub Date: 2025-12-02 DOI: 10.1016/j.meatsci.2025.110009

Weiwei Duan , Zhenzhen Gu , Chenxi Liu , Wenrong Li , Sangang He , Bin Han , Lu Shi , Mingjun Liu

{"title":"Dynamic profiling of myogenesis in developing ovine skeletal muscle","authors":"Weiwei Duan , Zhenzhen Gu , Chenxi Liu , Wenrong Li , Sangang He , Bin Han , Lu Shi , Mingjun Liu","doi":"10.1016/j.meatsci.2025.110009","DOIUrl":"10.1016/j.meatsci.2025.110009","url":null,"abstract":"<div><div>Understanding the mechanisms of embryonic and fetal myogenesis in farm animals is pivotal as muscle fiber characteristics are crucial for meat production. Herein, histocytology and transcriptome analyses of ovine skeletal muscle were performed at 11 time points spanning from early embryo to the stage before birth to identify the characteristics of ovine myoblast and myofiber formation at different developmental stages. Two waves of myogenesis corresponding to primary and secondary myofiber generation, myogenesis transition, and residence of satellite cells (SCs) were detected. Temporal histocytology analysis revealed the developmental hierarchies of myogenesis, including myogenic determination, primary and secondary myofiber formation, myofiber growth and maturation, and the onset of SC generation. Transcriptomic profiling delineated gene expression patterns during fetal muscle development, revealed the gene clusters involved in distinct developmental phases. The findings of this study collectively provide substantial evidence for and insights into the mechanism of programming myogenesis of ovine skeletal muscle.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"233 ","pages":"Article 110009"},"PeriodicalIF":6.1,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145712823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Meat in the diet of athletes and active adults 肉类在运动员和活跃的成年人的饮食中。

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-03-01 Epub Date: 2025-12-02 DOI: 10.1016/j.meatsci.2025.110005

Brendan Egan

{"title":"Meat in the diet of athletes and active adults","authors":"Brendan Egan","doi":"10.1016/j.meatsci.2025.110005","DOIUrl":"10.1016/j.meatsci.2025.110005","url":null,"abstract":"<div><div>Optimal nutrition is fundamental for maximizing physical performance, facilitating recovery and adaptation, and maintaining overall health in athletes and active adults. This review considers the role of meat within the diet of these populations. Meat provides an important source of protein and essential amino acids, conjugated linoleic acid and ω-3 polyunsaturated fatty acids, as well as micronutrients including heme iron, potassium, phosphorous, selenium, zinc, and vitamins B2, B3, B5, B6, B12 and D. Contemporary patterns of meat consumption by athletes and active adults are not well-described, but are broadly consistent with most dietary guidelines that support nutrition adequacy and population health. These dietary patterns could change in the coming years under the influence of greater messaging about sustainability and planetary health, alongside historical messaging about risks to personal health associated with high levels of meat consumption. Avoidance of meat has the potential to increase the risk of nutrient deficiencies in athletes and active adults, unless offset by a well-formulated diet, which may still need to be complimented with appropriate dietary supplementation. Choosing lean cuts of meat, consuming portion sizes and weekly quantities consistent with dietary guidelines, and minimizing the consumption of processed meats, are each important considerations for athletes and active adults seeking to maximize the nutrition benefits of meat while minimizing the small potential for health risks associated with meat consumption. For these populations, meat can be a valuable component of a diet that is consistent with current best-practice sports nutrition guidelines, and supports recovery, adaptation, performance, and health.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"233 ","pages":"Article 110005"},"PeriodicalIF":6.1,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145699501","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Genetic parameters estimation of fatty acid and related traits in the longissimus Thoracis of Hu sheep 湖羊胸最长肌脂肪酸及相关性状的遗传参数估计。

IF 6.1 1区农林科学

Meat Science Pub Date : 2026-03-01 Epub Date: 2025-12-07 DOI: 10.1016/j.meatsci.2025.110010

Yuanyuan Kong , Xueying Zhang , Tajmal Hussain Solangi , Zhongyu Wang , Chongyang Liu , Wenqiao Li , Xing Liu , Joram Mwashigadi Mwacharo , Fadi Li , Xiangpeng Yue

{"title":"Genetic parameters estimation of fatty acid and related traits in the longissimus Thoracis of Hu sheep","authors":"Yuanyuan Kong , Xueying Zhang , Tajmal Hussain Solangi , Zhongyu Wang , Chongyang Liu , Wenqiao Li , Xing Liu , Joram Mwashigadi Mwacharo , Fadi Li , Xiangpeng Yue","doi":"10.1016/j.meatsci.2025.110010","DOIUrl":"10.1016/j.meatsci.2025.110010","url":null,"abstract":"<div><div>The influence of fatty acids (FAs) on meat quality and health is widely recognized. However, estimates of genetic parameters for FAs in sheep muscle remain scarce. Here, data from 1230 Hu sheep with integrated pedigree information were used to estimate heritability, genetic correlations, and selection response for FA traits in <em>Longissimus thoracis</em> (LT). A total of 44 individual FAs and 33 FA classes were identified. Among the FAs, 12 (C18:2n6t to C18:3n6), 25 (C18:0iso to C16:0), and 7 (C14:0 to C6:0) had low (0.04–0.15), moderate (0.16–0.29), and high (0.35–0.70) heritability, respectively. Indices of FA metabolism also showed high heritability (0.28–0.44). Estimates of heritability for saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids decreased with increase in FA unsaturation. Positive genetic and Spearman correlations were observed among most FAs, particularly among C10 ∼ C18 FAs. The unsaturation index (UI), health-promoting index (HPI), and hypocholesterolemic/hypercholesterolemic ratio (h/H) had strong and negative genetic correlation with SFA, MUFA, unsaturated fatty acids (UFA), and intramuscular fat (IMF). Selecting for improved HPI, UI, and h/H, resulted in a favorable response in several traits including UFA/SFA, PUFA/SFA, MUFA/SFA, thrombogenic index (TI), atherogenic index (AI), SFA, C12:0, C16:0, and C18:0. These findings can be used to formulate breeding strategies to improve the FA profiles of LT in Hu sheep.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"233 ","pages":"Article 110010"},"PeriodicalIF":6.1,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145720294","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0