Comparative characterization of Taihe silky chicken and Cobb chicken using LC/MS-based lipidomics and GC/MS-based volatilomics

文献类型： 外文期刊

第一作者： Wei, Qing

作者： Wei, Qing;Cui, Huanxian;Li, Jing;Yue, Shengnan;Tang, Chaohua;Zhao, Qingyu;Yu, Yanan;Qin, Yuchang;Yang, Youyou;Zhang, Junmin;Wei, Qing;Li, Jing;Yue, Shengnan;Tang, Chaohua;Zhao, Qingyu;Yu, Yanan;Zhang, Junmin;Wei, Qing;Li, Haihua;Yang, Youyou;Zhang, Junmin

作者机构：

关键词： Taihe black-boned chicken; Lipidomics; Lipid molecule; Chicken flavor; Volatile compounds

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 163 卷

页码：

收录情况： SCI

摘要： Taihe silky chicken (TSC) has been consumed as a specialty food in China for over 2200 years. In this study, LC/ MS-based lipidomics and GC/MS-based volatilomics were used to compare lipids and volatile compounds of Cobb chicken (CC) and TSC to investigate the differences in meat quality between them. TSC showed higher intramuscular fat content, linoleic acid (C18:2), arachidonic acid (C20:4), and dococsahexaenoic acid (C22:6, DHA) (p < 0.05). Lipidomic analysis revealed significant differences between CC and TSC lipids at class and molecular levels. We found that 106 and 69 lipid molecules could be used as potential biomarkers to distinguish TSC in positive and negative modes, respectively. The volatile compounds in CC and TSC were clearly different. We screened 24 volatiles that can be used as potential biomarkers. Our study revealed exhaustive TSC profiles of lipidomic and volatilomic and can help to distinguish and evaluate Chinese black-bone chicken.

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