高浓缩日粮通过调节胆汁酸组成降低羊肉脂肪酸含量

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-10-05 DOI:10.1016/j.fochx.2024.101871

Kaizhi Zheng , Liangyong Guo , Yang Cao , Yuyang Yin , Hui Gao , Xiaowei Zhang , Junfang Jiang , Jinbing Li , Xin Huang , Kui Li , Sangang He

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引用次数: 0

摘要

用高精料日粮（HCD）饲喂绵羊以缩短生产周期是一种成熟的提高羔羊产量的饲喂策略。本文采用代谢组学方法探讨了高浓缩日粮改变羔羊营养成分的机制。差异代谢物在初级胆汁酸生物合成中富集。HCD羔羊的胆汁酸（包括牛去氧胆酸钠盐（TDCA）、牛去氧胆酸钠盐（TCDCA）和牛胆酸（TCA））含量显著高于对照组，而石胆酸（LCA）、胆酸（CA）、牛去氧胆酸（CDCA）和牛去氧胆酸-3-beta-D-葡萄糖醛酸苷（CDCA-3Gln）的含量则高于对照组。此外，在 HCD 组羔羊体内观察到脂肪酸含量明显下降。最后，经 CA 或 TCA 处理的原代骨骼细胞的脂肪酸含量明显降低，而 TCA 对脂肪酸含量的降低作用更强。综上所述，我们认为 HCD 通过调节胆汁酸组成来降低羔羊的脂肪酸含量。

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High-concentrate diet decreases lamb fatty acid contents by regulating bile acid composition

Feeding sheep with high-concentrate diet (HCD) to shorten production cycle is a well-developed feeding strategy to increase lamb production. Here, metabolomics were performed to explore the mechanism that HCD changes lamb nutrition composition. Differential metabolites were enriched in primary bile acid biosynthesis. Significantly higher content of bile acids including taurodeoxycholic acid sodium salt (TDCA), taurochenodeoxycholic acid sodium salt (TCDCA) and taurocholic acid (TCA) was observed in lamb of HCD, while the content of lithocholic acid (LCA), cholic acid (CA), chenodeoxycholic acid (CDCA) and Chenodeoxycholic acid-3-beta-D-glucuronide (CDCA-3Gln) were higher in the controls. Furthermore, a significantly decreased content of fatty acids was observed in lamb of HCD group. Finally, primary skeletal cells treated with CA or TCA showed a significant decrease in contents of fatty acids, while TCA showed a stronger effect in decreasing fatty acid contents. Collectively, we suggest that HCD decreases lamb fatty acid contents by regulating bile acid composition.

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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.