Ma Ying, Han Lijuan, Hou Shengzhen, Gui Linsheng, Sun Shengnan, Yuan Zhenzhen, Yang Chao, Wang Zhiyou, Yang Baochun
College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China.
Animals (Basel). 2024 Jul 20;14(14):2113. doi: 10.3390/ani14142113.
Substituting traditional protein feed with palm kernel meal (PKM) in the diet of Tibetan sheep can be a cost-effective feeding strategy. To determine the impact of PKM on flavor development in different adipose tissues of Tibetan sheep, subjects were fed with 15% and 18% of PKM, while the control group received no PKM. The fatty acids and volatile compounds in the samples were then analyzed by GC-MS and HS-GC-IMS. Adding PKM to the diet significantly increased the C12:0, C14:0, C16:0 and C18:1N9 content in adipose tissues compared with the control, and most of these were associated with flavor formation ( < 0.05). The flavor compounds in the adipose tissues predominantly consisted of alcohols, ketones, acids and aldehydes. In particular, including PKM in the diet increased the proportion of ketones but decreased the proportion of alcohols, acids and aldehydes in subcutaneous and tail fat. Specifically, the proportion of acetone, acetoin monomer, 2,3-butanedione, 2-butanone monomer, 2-methyl-2-propanol, 2-methyl-2-propanol and methyl acetate increased significantly in the subcutaneous and tail fat ( < 0.05), while that of ethanol, 1-propanol monomer, butanol monomer, acetic acid monomer and acetic acid monomer decreased. Intermuscular fat exhibited variable results, mainly because the addition of PKM resulted in higher proportions of alcohols, including ethanol, 1-propanol and butanol monomer, especially at 15% PKM. In summary, the addition of PKM improved the flavor of Tibetan sheep fat and increased the amount of favorable volatile flavor compounds. This study can serve as reference for understanding the effects of dietary PKM on the adipose tissue flavor profile of Tibetan sheep.
在藏羊日粮中用棕榈仁粕（PKM）替代传统蛋白质饲料可能是一种经济高效的饲养策略。为了确定PKM对藏羊不同脂肪组织风味形成的影响，给实验对象分别饲喂15%和18%的PKM，而对照组不饲喂PKM。然后通过气相色谱 - 质谱联用仪（GC - MS）和顶空固相微萃取 - 气相色谱 - 离子迁移谱仪（HS - GC - IMS）分析样品中的脂肪酸和挥发性化合物。与对照组相比，在日粮中添加PKM显著增加了脂肪组织中C12:0、C14:0、C16:0和C18:1N9的含量，且其中大部分与风味形成有关（P<0.05）。脂肪组织中的风味化合物主要由醇类、酮类、酸类和醛类组成。特别是，在日粮中添加PKM增加了酮类的比例，但降低了皮下和尾部脂肪中醇类、酸类和醛类的比例。具体而言，皮下和尾部脂肪中丙酮、3 - 羟基 - 2 - 丁酮单体、2,3 - 丁二酮、2 - 丁酮单体、2 - 甲基 - 2 - 丙醇、2 - 甲基 - 2 - 丙醇和乙酸甲酯的比例显著增加（P<0.05），而乙醇、1 - 丙醇单体、丁醇单体、乙酸单体和乙酸单体的比例降低。肌间脂肪呈现出不同的结果，主要是因为添加PKM导致醇类比例升高，包括乙醇、1 - 丙醇和丁醇单体，尤其是在PKM添加量为15%时。总之，添加PKM改善了藏羊脂肪的风味，并增加了有利挥发性风味化合物的含量。本研究可为了解日粮PKM对藏羊脂肪组织风味特征的影响提供参考。
