Characterization and discrimination of Taihe black-boned silky fowl (Gallus gallus domesticus Brisson) muscles using LC/MS-based lipidomics

文献类型： 外文期刊

第一作者： Mi, Si

作者： Mi, Si;Shang, Ke;Jia, Wei;Zhang, Chun-Hui;Li, Xia;Wang, Hang;Fan, Yu-Qing

作者机构：

关键词： Taihe black-boned silky fowl (Gallus gallus domesticus Brisson); Lipidomics; Liquid chromatography-mass spectrometry; Characterization; Discrimination; Orthogonal partial least squares-discriminant analysis

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2018 年 109 卷

页码：

收录情况： SCI

摘要： Taihe black-boned silky fowl (Gallus gallus domesticus Brisson) has a history of over 2200 years of being consumed as a curative food in China. In this work, an LC/MS-based lipidomics approach was employed to investigate the characteristic lipid composition of Taihe black-boned silky fowls from different ages and genders as well as from different carcass parts. Data were processed using an orthogonal partial least squares discriminant analysis and one-way analysis of variance. A total of 1127 lipids were detected in Taihe black-boned silky fowl muscles. Among them, 88, 11 and 1 lipid species were found to have both a variable influence on a projection value > 1 and a p-value smaller than 0.05 between different age, gender and part groups. These results illustrate that the influence of the 3 investigated factors on the lipid profiles of Taihe black-boned silky fowl decreased in the order of age > gender > part. Lipid profile differences will facilitate a better understanding of the curative properties of Taihe black-boned silky fowl. Taihe and crossbred black-boned silky fowls were compared in terms of their lipid compositions based on the same strategy. The results showed that the two groups were able to discriminate from each other effectively. 47 lipid compounds were determined to be potential markers for the authentication of Taihe black-boned silky fowl. This work demonstrates the successful application of lipidomics for lipid profiling in food raw materials.

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