College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People's Republic of China.
College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People's Republic of China.
Food Chem. 2022 Apr 16;374:131611. doi: 10.1016/j.foodchem.2021.131611. Epub 2021 Nov 16.
This study aimed to explore the effects of different feeding regimes on muscle metabolism and its association with meat quality of Tibetan sheep through correlation analysis of meat quality and differential metabolites using untargeted and targeted metabolomics. The untargeted metabolome was detected by UHPLC-QTOF-MS, and the targeted metabolome was detected by UHPLC-QQQ-MS (amino acids) and GC-MS (fatty acids). Based on the researched results, the nutritional quality of meat, including the content of protein and fat and the edible quality of meat, including tenderness, water holding capacity (WHC), texture, and flavor of Tibetan sheep were superior in the stall-feeding group (GBZ) than in the traditional grazing group (CBZ). In the GBZ group, the key upregulated metabolites and metabolic pathways were dominated by essential amino acids (EAAs) and amino acid metabolism as well as the key downregulated metabolites and metabolic pathways were dominated by polyunsaturated fatty acids (PUFA) and lipid metabolism. Correlation analysis showed that there was a significant correlation between the results of untargeted metabolomics and some phenotypic data, including shear force, cooking loss, drip loss, chewiness, elasticity, flavor, and the content of protein and fat. Taken together, stall-feeding would be appropriate for the production of Tibetan mutton, offering better mouthfeel and higher nutrition by altering the muscle metabolism and increasing the beneficial compound deposition in the muscle.
本研究旨在通过非靶向和靶向代谢组学分析，探讨不同饲养方式对藏羊肌肉代谢的影响及其与肉质的关系。采用 UHPLC-QTOF-MS 检测非靶向代谢组，UHPLC-QQQ-MS（氨基酸）和 GC-MS（脂肪酸）检测靶向代谢组。研究结果表明，舍饲组（GBZ）的藏羊肉质营养品质（包括蛋白质和脂肪含量）和食用品质（包括嫩度、水分保持能力（WHC）、质地和风味）优于传统放牧组（CBZ）。在 GBZ 组中，关键上调代谢物和代谢途径主要由必需氨基酸（EAAs）和氨基酸代谢主导，关键下调代谢物和代谢途径主要由多不饱和脂肪酸（PUFA）和脂质代谢主导。相关性分析表明，非靶向代谢组学的结果与剪切力、蒸煮损失、滴水损失、咀嚼性、弹性、风味、蛋白质和脂肪含量等一些表型数据之间存在显著相关性。综上所述，舍饲方式适合生产藏羊肉，通过改变肌肉代谢和增加肌肉中有益化合物的沉积，提供更好的口感和更高的营养价值。
