文献类型： 外文期刊

作者： Zhang, Ben ¹ ; Cao, Mengli ¹ ; Wang, Xingdong ¹ ; Guo, Shaoke ¹ ; Ding, Ziqiang ¹ ; Kang, Yandong ¹ ; Hu, Liyan ¹ ; Xiong, Lin ¹ ; Pei, Jie ¹ ; Ma, Yi ³ ; Guo, Xian ¹ ;

作者机构： 1.Chinese Acad Agr Sci, Lanzhou Inst Husb & Pharmaceut Sci, Key Lab Yak Breeding Gansu Prov, Lanzhou 730050, Peoples R China

2.Minist Agr & Rural Affairs, Key Lab Anim Genet & Breeding Tibetan Plateau, Lanzhou 730050, Peoples R China

3.Tianjin Acad Agr Sci, Inst Anim Husb & Vet Sci, Tianjin 300381, Peoples R China

关键词： yak; cattle-yak; GC-IMS; GC-MS; VOCs; metabolites

期刊名称：FOODS （ 影响因子：4.7； 五年影响因子：5.1 ）

ISSN：

年卷期： 2024 年 13 卷 15 期

页码：

收录情况： SCI

摘要： In order to investigate the composition and differences in volatile organic compounds (VOCs) in yak and cattle-yak meat and determine the key metabolites and metabolic pathways related to flavor formation. In this study, the VOCs and non-volatile metabolites in Longissimus dorsi muscle of two groups of samples were detected and analyzed by gas chromatography-ion migration spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). The results showed that 31 VOCs were identified by GC-IMS, including 5 alcohols, 5 ketones, 5 esters, 3 aldehydes, 2 furans, 2 hydrocarbons, 1 amine, 1 acid, 1 thiazole, 1 pyrazine, and 5 others. Most of them were alcohols, ketones, esters, and aldehydes. A total of 75 non-volatile metabolites with significant differences were obtained by GC-MS screening, among which amino acid contents such as serine, glycine, phenylalanine, and aspartic acid were significantly up-regulated in cattle-yak, and glutamic acid and tyrosine were significantly up-regulated in yak. The non-volatile differential metabolites in the two groups were significantly enriched in the metabolic pathways of arginine biosynthesis and oxidative phosphorylation. By combining GC-IMS and GC-MS, this study comprehensively and intuitively reflected the differences in VOCs between yak and cattle-yak meat, and clarified the metabolomic reasons for the differences in VOCs, so as to provide a theoretical basis for meat quality improvement.