Effect of slaughter weight on carcass characteristics, meat quality, and lipidomics profiling in longissimus thoracis of finishing pigs

文献类型： 外文期刊

第一作者： Li, Jing

作者： Li, Jing;Yang, Yuanyuan;Zhan, Tengfei;Zhao, Qingyu;Zhang, Junmin;Tang, Chaohua;Li, Jing;Yang, Yuanyuan;Zhan, Tengfei;Zhao, Qingyu;Zhang, Junmin;Tang, Chaohua;Ao, Xiang;He, Jian;Zhou, Jianchuan;He, Jian

作者机构：

关键词： Slaughter weight; Lipidomics; Lipid class; Lipid molecule; Partial least squares-discriminant analysis

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.006； 五年影响因子：4.385 ）

ISSN： 0023-6438

年卷期： 2021 年 140 卷

页码：

收录情况： SCI

摘要： Slaughter weight greatly affect carcass characteristics and meat quality. Lipids are considered to be critical contributors to meat quality and vary with different physiological conditions. In this study, we investigated the carcass characteristics, meat quality, and lipidomics profiling of longissimus thoracis from finishing pigs with different slaughter weights. Increasing slaughter weight increased average backfat thickness (p < 0.01) and intramuscular fat content (p < 0.05), and decreased shear force (p < 0.01) and cooking loss values (p < 0.01). A total of 592 lipids from 19 lipid classes identified with lipidomics were analyzed. Phosphatidylcholine and phosphatidylethanolamine levels decreased with the increase in slaughter weight (p < 0.01). There were 101 and 76 significantly different lipids (variable importance in projection > 1, p < 0.05) observed in positive and negative ion modes, respectively. Fatty acids in phosphatidylcholine, specifically oleic and linoleic acids, were significantly altered by slaughter weight (p < 0.05). Our findings provide new insights into the effect of slaughter weight on lipid profiles and highlight the comprehensive lipid profile of pork from heavier pigs.

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