Zhang Xueying, Wang Zhongyu, Liu Chongyang, Li Wenqiao, Yuan Zehu, Li Fadi, Yue Xiangpeng
State Key Laboratory of Herbage Improvement and Grassland Agro-Ecosystems; Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs; Engineering Research Center of Grassland Industry, Ministry of Education; College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, China.
Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education, Yangzhou University, Yangzhou, China.
J Sci Food Agric. 2025 Feb;105(3):1850-1863. doi: 10.1002/jsfa.13962. Epub 2024 Oct 14.
Consumers' preferences for lamb meat vary greatly depending on the specific cut. Variations in the chemical composition across different muscle types play a crucial role in determining meat quality, particularly with regard to flavor. Therefore, it is essential to study the variations in chemical composition among different muscle types in lamb, as well as the mechanisms behind their formation, aiming to understand the flavor variation across the muscle types.
Flank muscles showed significantly higher intramuscular fat content and muscle fiber diameter compared to triceps brachii and biceps femoris (BF), at the same time as displaying a significantly lower percentage of type I muscle fibers. Forty-three differentially abundant volatile compounds (DAVC) were identified across five muscles, with the majority of DAVCs being more abundant in the BF. In total, 161 differentially abundant lipids were identified across five muscles, with triglycerides (TG), phosphatidylcholines (PC), phosphatidyl ethanolamines (PE) and phosphatidylmethanol (PMeOH) showing a strong correlation with DAVCs. A lipid-gene regulatory network was established, encompassing 664 lipids and 11 107 genes, leading to the identification of pathways and genes that regulate the metabolism of PEs, PMeOH, PCs and TGs.
The present study showed the significant variation in flavor compounds among the five edible muscles, as well as the potential reasons for their formation. The results potentially provide a theoretical foundation for improving the meat quality of lamb. © 2024 Society of Chemical Industry.
消费者对羊肉的喜好因具体切块而异。不同肌肉类型的化学成分差异在决定肉质方面起着关键作用，尤其是在风味方面。因此，研究羊肉不同肌肉类型之间的化学成分差异及其形成机制，对于理解不同肌肉类型之间的风味差异至关重要。
与肱三头肌和股二头肌（BF）相比，腹侧肌肉的肌内脂肪含量和肌纤维直径显著更高，同时I型肌纤维的百分比显著更低。在五种肌肉中鉴定出43种差异丰富的挥发性化合物（DAVC），其中大多数DAVC在BF中含量更高。在五种肌肉中总共鉴定出161种差异丰富的脂质，甘油三酯（TG）、磷脂酰胆碱（PC）、磷脂酰乙醇胺（PE）和磷脂酰甲醇（PMeOH）与DAVC显示出强烈的相关性。建立了一个脂质-基因调控网络，包含664种脂质和11107个基因，从而鉴定出调节PE、PMeOH、PC和TG代谢的途径和基因。
本研究表明了五种可食用肌肉之间风味化合物的显著差异及其形成的潜在原因。研究结果可能为改善羊肉肉质提供理论基础。© 2024化学工业协会。
