Assessment of components related to flavor and taste in Tan-lamb meat under different silage-feeding regimens using integrative metabolomics

Food Chemistry: X

Xingang Zhao¹  Hailing Luo²  Boyan Zhang³  Yimeng Cui³  Muzaipaier Nueraihemaiti³  Bing Wang³  Qifang Kou³ 

[1] Corresponding authors.;Ningxia Hongsipu District Tianyuan Liangzhong Sheep Breeding Co., Ltd., Wuzhong 751999, PR China;State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China;

关键词: Foodomics;    Tan lamb meat;    UHPLC-QTOF-MS;    Water-soluble flavor precursors;    Volatiles;   

DOI  :  

来源: DOAJ

【 摘 要 】

Two untargeted metabolomics approaches based on gas chromatography mass spectrometry and ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry were used to identify the effects of different feeding regimes (concentrate, corn silage, alfalfa silage, mulberry leaf silage) on the potential meat flavor and taste components of Tan-lamb. Among 31 identified volatiles, hexanal was affected by the alfalfa silage diet, and 3-hydroxydodecanoic acid was changed by the mulberry leaf silage diet. l-Pipecolic acid (area under the curve = 1, fold change = 0.18–0.48) and trimethylamine N-oxide (area under the curve = 1, fold change = 5.26–22.84) was the potential best discriminant biomarker under alfalfa silage and concentrate feeding, respectively. The hydrophilic components were more readily changed by feeding regimes than volatile flavor compounds. Our findings are helpful for the illustration of Tan-lamb meat chemistry and producing high-quality lamb meat with improved flavor and taste by corn silage, alfalfa silage, or mulberry leaf silage.

【 授权许可】

Unknown