Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep
文献类型： 外文期刊
作者： Li, Jing 1 ; Tang, Chaohua 1 ; Yang, Youyou 1 ; Hu, Ying 1 ; Zhao, Qingyu 1 ; Ma, Qing 3 ; Yue, Xiangpeng 4 ; Li, Fadi 4 ; Zhang, Junmin 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Anim Sci, State Key Lab Anim Nutr, Beijing, Peoples R China
2.Chinese Acad Agr Sci, Inst Anim Sci, Sci Observing & Expt Stn Anim Genet Resources & Nu, Minist Agr & Rural Affairs, Beijing, Peoples R China
3.Ningxia Acad Agr & Forestry Sci, Inst Anim Sci, Yinchuan, Peoples R China
4.Lanzhou Univ, Coll Pastoral Agr Sci & Technol, Engn Res Ctr Grassland Ind, State Key Lab Grassland Agroecosystems, Lanzhou, Peoples R China
5.Lanzhou Univ, Coll Pastoral Agr Sci & Technol, State Key Lab Grassland Agroecosyst, Lanzhou, Peoples R China
6.Lanzhou Univ, Coll Pastoral Agr Sci & Technol, Key Lab Grassland Livestock Ind Innovat, Minist Agr & Rural Affairs, Lanzhou, Peoples R China
7.Lanzhou Univ, Coll Pastoral Agr Sci & Technol, Engn Res Ctr Grassland Ind, Minist Educ, Lanzhou, Peoples R China
关键词： breed; intramuscular fat; lamb quality; odorant; odor activity value; volatilomics
期刊名称：FRONTIERS IN NUTRITION （ 影响因子：5.0； 五年影响因子：5.7 ）
ISSN： 2296-861X
年卷期： 2023 年 10 卷
页码：
收录情况： SCI
摘要： Sheep breed has a major influence on characteristics of meat quality and intramuscular fat (IMF), however, studies into the relationship between sheep breed and meat quality traits rarely consider the large variation in IMF within breed. In this study, groups of 176 Hu and 76 Tan male sheep were established, weaned at 56 days old, with similar weights, and representative samples were selected based on the distribution of IMF in each population, to investigate variations in meat quality, IMF and volatile compound profiles between breeds. Significant differences were observed in drip loss, shear force, cooking loss, and color coordinates between Hu and Tan sheep (p < 0.01). The IMF content and the predominate unsaturated fatty acids, oleic and cis, cis-linoleic acids, were similar. Eighteen out of 53 volatile compounds were identified as important odor contributors. Of these 18 odor-active volatile compounds, no significant concentration differences were detected between breeds. In another 35 volatile compounds, gamma-nonalactone was lower in Tan sheep relative to Hu sheep (p < 0.05). In summary, Tan sheep exhibited lower drip loss, higher shear force values, and redder color, had less saturated fatty acids, and contained less gamma-nonalactone against Hu sheep. These findings improve understanding of aroma differences between Hu and Tan sheep meat.Graphical Abstract
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