Sun Huangbing, Wang Jianghao, Kuang Haoran, Fan Guoqiang, Yang Xiaojing
MOE Joint International Research Laboratory of Animal Health & Food Safety, Nanjing Agricultural University, Nanjing 210095, China.
Key Laboratory of Animal Physiology & Biochemistry, College of Veterinary Medicine, Nanjing Agricultural University, Nanjing 210095, China.
Food Chem X. 2025 Aug 4;29:102865. doi: 10.1016/j.fochx.2025.102865. eCollection 2025 Jul.
This study investigated dietary regimens on Hu sheep meat quality. Compared to control, supplementary feeding (SF) increased body weight (63.83 %), eye muscle area (89.72 %), and dry matter content (5.99 %) ( < 0.01), while restricted feeding (RF) impaired meat color and reduced intramuscular fat (38.89 %) (P < 0.01). SF elevated concentrations of 67 volatile flavor compounds versus control and 48 compounds versus RF, enhancing sweet- and fatty-flavor associated volatiles. Control and RF exhibited similar flavor profiles. Correlation analysis identified 90 significant associations between fatty acids/amino acids and key volatile compounds. RF upregulated lipolytic enzymes ATGL and CPT1A ( < 0.05), decreased muscle fatty acid content, reduced muscle fiber size (8.85 %), and increased fiber density (113.50 %) ( < 0.01). Conversely, SF activated the AMPK-mTOR-S6K1 pathway, enhancing protein synthesis and amino acid levels. These findings demonstrate that dietary interventions modulate flavor precursors through metabolic pathways, providing scientific support for developing high-quality mutton products.
本研究调查了日粮方案对湖羊肉品质的影响。与对照组相比，补饲（SF）增加了体重（63.83%）、眼肌面积（89.72%）和干物质含量（5.99%）（P<0.01），而限饲（RF）则损害了肉色并降低了肌内脂肪（38.89%）（P<0.01）。与对照组相比，SF使67种挥发性风味化合物的浓度升高，与RF相比使48种化合物的浓度升高，增强了与甜味和脂肪味相关的挥发性物质。对照组和RF组表现出相似的风味特征。相关性分析确定了脂肪酸/氨基酸与关键挥发性化合物之间90个显著关联。RF上调了脂解酶ATGL和CPT1A（P<0.05），降低了肌肉脂肪酸含量，减小了肌纤维大小（8.85%），并增加了纤维密度（113.50%）（P<0.01）。相反，SF激活了AMPK-mTOR-S6K1途径，增强了蛋白质合成和氨基酸水平。这些发现表明，日粮干预通过代谢途径调节风味前体，为开发高品质羊肉产品提供了科学依据。
