State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, Guangdong 510642, China.
State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, Guangdong 510642, China.
Food Chem. 2024 Apr 16;438:137967. doi: 10.1016/j.foodchem.2023.137967. Epub 2023 Nov 11.
A comprehensive comparison of metabolomic, lipidomic, and proteomic profiles was conducted between the breast and leg muscles of Shitou goose (STE) and Wuzhong goose (WZE), which exhibit significant variations in body size and growth rate, to evaluate their impact on meat quality. WZE had higher intramuscular fat content in their breast muscles, which were also chewier and had higher drip and cooking losses than STE. Metabolomic analysis revealed differential regulation of amino acid and purine metabolism between WZE and STE. Lipidomic analysis indicated a higher abundance of PE and PC lipid molecules in WZE. Integration of proteomic and metabolomic data highlighted purine metabolism and amino acid biosynthesis as the major distinguishing pathways between STE and WZE. The primary differential pathways between breast and leg muscles were associated with energy metabolism and fatty acid metabolism. This comprehensive analysis provides valuable insights into the distinct meat quality of STE and WZE.
对大石鹅（STE）和五棕鹅（WZE）的胸肌和腿肌进行了代谢组学、脂质组学和蛋白质组学的综合比较，这两种鹅在体型和生长速度上存在显著差异，以评估其对肉质的影响。WZE 的胸肌肌内脂肪含量较高，其嫩度较低，滴水损失和蒸煮损失高于 STE。代谢组学分析显示，WZE 和 STE 之间的氨基酸和嘌呤代谢存在差异调节。脂质组学分析表明，WZE 中 PE 和 PC 脂质分子的丰度更高。蛋白质组学和代谢组学数据的整合突出了嘌呤代谢和氨基酸生物合成是 STE 和 WZE 之间的主要区别途径。胸肌和腿肌之间的主要差异途径与能量代谢和脂肪酸代谢有关。这项综合分析为 STE 和 WZE 独特的肉质提供了有价值的见解。
