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基于非靶向脂质组学研究不同饲养方式下牦牛肉中脂质对肉质的影响

Effect of Lipids in Yak Muscle under Different Feeding Systems on Meat Quality Based on Untargeted Lipidomics.

作者信息

Xiong Lin, Pei Jie, Wang Xingdong, Guo Shaoke, Guo Xian, Yan Ping

机构信息

Animal Science Department, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China.

Key Laboratory of Animal Genetics and Breeding on Tibetan Plateau, Ministry of Agriculture and Rural Affairs, Lanzhou 730050, China.

出版信息

Animals (Basel). 2022 Oct 18;12(20):2814. doi: 10.3390/ani12202814.

DOI:10.3390/ani12202814
PMID:36290199
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9597711/
Abstract

The effect of lipids on yak meat quality and volatile flavor compounds in yak meat under graze feeding (GF) and stall feeding (SF) was explored using untargeted lipidomics based on liquid chromatography-mass spectrometry (LC-MS) in this study. First, the volatile flavor compounds in longissimus dorsi (LD) of SF and GF yaks were detected by gas chromatography-mass spectrometry (GC-MS). In total 49 and 39 volatile flavor substances were detected in the LD of GF and SF yaks, respectively. The contents of pelargonic aldehyde, 3-hydroxy-2-butanone and 1-octen-3-ol in the LD of both GF and SF yaks were the highest among all detected volatile flavor compounds, and the leading volatile flavor substances in yak LD were aldehydes, alcohols and ketones. In total, 596 lipids were simultaneously identified in the LD of SF and GF yaks, and the leading lipids in the LD of both GF and SF yaks were sphingolipids (SPs), glycerolipids (GLs) and glycerophospholipids (GPs). Seventy-five significantly different lipids (SDLs) between GF and SF yaks were identified in the LD. The high content of TG(16:1/18:1/18:1), TG(16:0/17:1/18:1) and TG(16:0/16:1/18:1), PE(18:0/22:4) and PC(18:2/18:0) can improve the a* (redness) and tenderness of yak muscle. The changes in volatile flavor compounds in yak muscle were mainly caused by TG(18:1/18:1/18:2), TG(18:0/18:1/18:1), TG(16:0/17:1/18:1), TG(16:0/16:1/18:1), PC(18:2/18:0), TG(16:1/18:1/18:1), PI(18:0/20:4), TG(16:1/16:1-/18:1) and TG(17:0/18:1/18:1). The above results provide a theoretical basis for improving yak meat quality from the perspective of intramuscular lipids.

摘要

本研究采用基于液相色谱 - 质谱联用（LC - MS）的非靶向脂质组学方法，探究了放牧饲养（GF）和舍饲（SF）条件下脂质对牦牛肉品质及牦牛肉中挥发性风味化合物的影响。首先，通过气相色谱 - 质谱联用（GC - MS）检测了SF和GF牦牛背最长肌（LD）中的挥发性风味化合物。在GF和SF牦牛的LD中分别检测到49种和39种挥发性风味物质。在所有检测到的挥发性风味化合物中，GF和SF牦牛LD中的壬醛、3 - 羟基 - 2 - 丁酮和1 - 辛烯 - 3 - 醇含量最高，牦牛LD中的主要挥发性风味物质为醛类、醇类和酮类。在SF和GF牦牛的LD中同时鉴定出596种脂质，GF和SF牦牛LD中的主要脂质为鞘脂（SPs）、甘油脂（GLs）和甘油磷脂（GPs）。在LD中鉴定出GF和SF牦牛之间75种显著差异的脂质（SDLs）。TG(16:1/18:1/18:1)、TG(16:0/17:1/18:1)和TG(16:0/16:1/18:1)、PE(18:0/22:4)和PC(18:2/18:0)的高含量可改善牦牛肉的a*值（红色度）和嫩度。牦牛肌肉中挥发性风味化合物的变化主要由TG(18:1/18:1/18:2)、TG(18:0/18:1/18:1)、TG(16:0/17:1/18:1)、TG(16:0/16:1/18:1)、PC(18:2/18:0)、TG(16:1/18:1/18:1)、PI(18:0/20:4)、TG(16:1/16:1 - /18:1)和TG(17:0/18:1/18:1)引起。上述结果为从肌内脂质角度改善牦牛肉品质提供了理论依据。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/20e1/9597711/fd599f8c2fe3/animals-12-02814-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/20e1/9597711/2fbbf99cb1a3/animals-12-02814-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/20e1/9597711/f2b34e497b91/animals-12-02814-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/20e1/9597711/f109cada5826/animals-12-02814-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/20e1/9597711/1d4504cd4ab1/animals-12-02814-g004a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/20e1/9597711/fd599f8c2fe3/animals-12-02814-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/20e1/9597711/2fbbf99cb1a3/animals-12-02814-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/20e1/9597711/f2b34e497b91/animals-12-02814-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/20e1/9597711/f109cada5826/animals-12-02814-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/20e1/9597711/1d4504cd4ab1/animals-12-02814-g004a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/20e1/9597711/fd599f8c2fe3/animals-12-02814-g005.jpg

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