Xu Jianfeng, Liu Ting, Luo Ruirui, Zheng Chen, Zhang Yanshu, Lang Xia
Institute of Animal & Pasture Science and Green Agriculture, Gansu Academy of Agricultural Science, Lanzhou 730070, China; College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China.
Institute of Animal & Pasture Science and Green Agriculture, Gansu Academy of Agricultural Science, Lanzhou 730070, China.
Food Chem. 2025 Jul 15;480:143977. doi: 10.1016/j.foodchem.2025.143977. Epub 2025 Mar 21.
To evaluate the meat quality of the new breed of Panou sheep, the longissimus dorsi (LD) muscles of 1.5-year-old Panou sheep and the local breed of Oula sheep were selected for comparative analysis in terms of meat quality, and the molecular mechanisms influencing flavor were investigated using 4D label-free proteomics technology. The results revealed that the fiber density, tenderness, and brightness of the Panou sheep meat were lower than those of the Oula sheep, and the composition of amino acids and flavor substances made it possible to determine that the Panou sheep meat has a high-quality and distinctive flavor. Proteomic analysis indicated that the metabolic pathways that may be associated with meat flavor are amino acid catabolism and sugar metabolism. This study explored the role of proteins in the regulation of meat flavor in Tibetan sheep, which provides a reference for the identification of meat products and subsequent breed improvement.
为评估新型帕努羊的肉质，选取1.5岁帕努羊和当地欧拉羊的背最长肌（LD）进行肉质比较分析，并采用4D无标记蛋白质组学技术研究影响风味的分子机制。结果表明，帕努羊肉的纤维密度、嫩度和亮度均低于欧拉羊，氨基酸和风味物质的组成表明帕努羊肉具有高品质和独特风味。蛋白质组学分析表明，可能与肉味相关的代谢途径是氨基酸分解代谢和糖代谢。本研究探讨了蛋白质在藏羊肉风味调控中的作用，为肉制品鉴定和后续品种改良提供参考。
