Effects of long-time and short-time heat stress on the meat quality of geese

文献类型： 外文期刊

第一作者： Nie, Qinghua

作者： Nie, Qinghua;Zhang, Xiquan;Luo, Wen;Nie, Qinghua;Zhang, Xiquan;Luo, Wen;Yang, Ying;Zhang, Shuai;Peng, Haoqi;Chen, Genghua;Nie, Qinghua;Zhang, Xiquan;Luo, Wen;Yang, Ying;Zhang, Shuai;Peng, Haoqi;Chen, Genghua;Nie, Qinghua;Zhang, Xiquan;Luo, Wen;Yang, Ying;Zhang, Shuai;Peng, Haoqi;Chen, Genghua;Nie, Qinghua;Zhang, Xiquan;Luo, Wen

作者机构：

关键词： heat stress; meat quality; goose; multiomics

期刊名称：POULTRY SCIENCE （ 影响因子：3.8； 五年影响因子：4.1 ）

ISSN： 0032-5791

年卷期： 2024 年 103 卷 10 期

页码：

收录情况： SCI

摘要： This investigation sought to reveal the effects of heat stress on the meat quality of geese. Wuzong geese were subjected to heat stress at 35 degrees C for 25 d or 4 h to examine different heat stress time on meat and meat color L* value while increasing pH value and meat color a* and b* values. Long-time heat stress decreased body weight and increased leg muscle pH value and meat color b* value. Amino acid profile of which were positive correlated with cooking loss and meat color lightness, respectively. Lipidome analysis indicated that heat stress would alter the synthesis of unsaturated fatty acids, and the difference between LHS and SHS on lipids mainly focused on Hex1Cer and TG. Non-target metabolome analysis indicated effects of heat stress on Glycerolipid metabolism, Arachidonic acid metabolism, and Pyrimidine metabolism. Proteome analysis showed that heat stress mainly affects cellular respiration metabolism and immune response. These findings highlight the diverse effects of heat stress on meat quality, amino acid composition, lipidome, metabolome, and proteome in geese.

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