| Title: | Integrated lipidomics and targeted metabolomics analyses reveal changes in flavor precursors in psoas major muscle of castrated lambs |
| Author(s): | Li J; Tang C; Zhao Q; Yang Y; Li F; Qin Y; Liu X; Yue X; Zhang J; |
| Address: | "State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China. State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: tangchaohua@caas.cn. State Key Laboratory of Grassland Agro-ecosystems|State Key Laboratory of Grassland Agro-ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, Engineering Research Center of Grassland Industry, Ministry of Education, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730000, China. Electronic address: lifd@lzu.edu.cn. State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: qinyuchang@caas.cn. National Protein Science Technology Center, Tsinghua University, Beijing 100084, China. Electronic address: xiaohui2013@mail.tsinghua.edu.cn. State Key Laboratory of Grassland Agro-ecosystems|State Key Laboratory of Grassland Agro-ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, Engineering Research Center of Grassland Industry, Ministry of Education, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730000, China. Electronic address: lexp@lzu.edu.cn. State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: zhjmxms@sina.com" |
| DOI: | 10.1016/j.foodchem.2020.127451 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Castration may decrease off-odors and improve meat flavor. Meat flavor is generated through complex chemical reactions that involve hydrophilic and hydrophobic flavor precursors. In this study, we investigated the flavor precursors in psoas major muscles of castrated and intact sheep using lipidomics and targeted metabolomics. Castration decreased testosterone levels and increased intramuscular fat content. Six hundred fourteen lipid molecules confirmed showed a separation between castrated and intact sheep based on principal component analysis. Fourteen lipid species and 224 lipid molecules increased in castrated sheep. Targeted metabolomics analysis showed that 18 hydrophilic metabolites were affected by castration; however, only hypoxanthine significantly increased in the castration group. Among 45 volatiles identified, 1-octen-3-ol and hexanal were significantly higher in castrated sheep. These results revealed that lipids, hydrophilic metabolites, and volatile compounds in lamb were affected by castration, which might be beneficial in lamb quality" |
| Keywords: | "Animals Estradiol/metabolism Flavoring Agents/analysis Lipid Metabolism Lipidomics Lipids/analysis Male *Meat/analysis Metabolomics Odorants/analysis *Orchiectomy Psoas Muscles/*chemistry/*metabolism Sheep, Domestic/*metabolism *Taste Testosterone/metabol;" |
| Notes: | "MedlineLi, Jing Tang, Chaohua Zhao, Qingyu Yang, Yuanyuan Li, Fadi Qin, Yuchang Liu, Xiaohui Yue, Xiangpeng Zhang, Junmin eng England 2020/07/20 Food Chem. 2020 Dec 15; 333:127451. doi: 10.1016/j.foodchem.2020.127451. Epub 2020 Jul 5" |
