Ijaz Muawuz, Zhang Dequan, Hou Chengli, Mahmood Mubarik, Hussain Zubair, Zheng Xiaochun, Li Xin
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China; Department of Animal Sciences, CVAS-Jhang 35200, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
Meat Sci. 2022 Nov;193:108922. doi: 10.1016/j.meatsci.2022.108922. Epub 2022 Jul 22.
This study explored the changes in postmortem metabolites of atypical and typical DFD beef using UHPLC-Q-TOF/MS. The longissimus thoracis muscles were categorized into normal, atypical DFD and typical DFD groups. The L, a, b, glycogen and lactic acid contents were lower (P < 0.05) in typical DFD than normal beef. A total of 240 compounds were significantly different among groups. Levels of glycerol-3-phosphate, d-ribose-5-phosphate, d-glucose-6-phosphate, d-fructose-6-phosphate, alpha-d-glucose-1-phosphate and dihydroxyacetone phosphate were higher in atypical DFD than those in the normal and typical DFD beef and the contents of 9 amino acids were elevated in typical DFD. KEGG analysis showed that metabolomic changes were primarily related with ATP-binding cassette transporters, metabolism of purine, central carbon, glycine, serine and threonine, biosynthesis of aminoacyl-tRNA, digestion and absorption of proteins, metabolism of amino sugar and nucleotide sugar, pyrimidine, bile secretion and galactose. In conclusion, development of atypical and typical DFD meat results in differences at level of postmortem metabolite concentrations of different metabolic pathways.
本研究采用超高效液相色谱-四极杆飞行时间质谱联用技术（UHPLC-Q-TOF/MS）探究了非典型和典型暗切牛肉宰后代谢物的变化。将胸最长肌分为正常组、非典型暗切组和典型暗切组。典型暗切牛肉的L值、a值、b值、糖原和乳酸含量均低于正常牛肉（P < 0.05）。共有240种化合物在各组间存在显著差异。非典型暗切牛肉中3-磷酸甘油、5-磷酸核糖、6-磷酸葡萄糖、6-磷酸果糖、1-磷酸α-D-葡萄糖和磷酸二羟丙酮的含量高于正常牛肉和典型暗切牛肉，且典型暗切牛肉中有9种氨基酸含量升高。KEGG分析表明，代谢组学变化主要与ATP结合盒转运体、嘌呤代谢、中心碳代谢、甘氨酸、丝氨酸和苏氨酸代谢、氨酰-tRNA生物合成、蛋白质消化吸收、氨基糖和核苷酸糖代谢、嘧啶代谢、胆汁分泌和半乳糖代谢有关。综上所述，非典型和典型暗切肉的形成导致不同代谢途径宰后代谢物浓度水平存在差异。
