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Wang J, Song Y, Zhao L, Yang P, Huang F, Wu Y, Zhang C. Characterization and discrimination of lamb with different breeds and muscle types using precursors and volatile compounds. Food Chem X 2024; 22:101437. [PMID: 38756469 PMCID: PMC11096867 DOI: 10.1016/j.fochx.2024.101437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 04/26/2024] [Accepted: 04/30/2024] [Indexed: 05/18/2024] Open
Abstract
The unique aromas of mutton stem from the chemical reactions between the characteristic precursors during cooking. This study aimed to establish the relationship of volatile compounds and aroma precursors (protein, fat, free amino acids and fatty acids) in lamb from different breeds and muscle types. Hong lamb was characterized by greater tenderness and water holding capacity, higher polyunsaturated fatty acids and higher essential/non-essential amino acids in comparison with Hu lamb. Aldehydes, such as heptanal, hexanal, octanal and nonanal were higher in Hong-ST compared with Hu-ST. Principal component analysis (PCA) showed that aroma precursors were closely related to volatile components of cooked lamb. Discriminant analysis results showed that precursors and volatile compounds could be used to identify the breeds and muscle types of lamb. These findings revealed the contributors of lamb aroma and might help understand the regulatory mechanism of aroma in lamb from different breeds and muscle types.
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Affiliation(s)
- Jing Wang
- College of Veterinary Medicine, Xinjiang Agricultural University, Urumqi 830052, China
| | - Yu Song
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Laiyu Zhao
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Ping Yang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Feng Huang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yun Wu
- College of Veterinary Medicine, Xinjiang Agricultural University, Urumqi 830052, China
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Institute of Western Agriculture, Chinese Academy of Agricultural Sciences, Changji 831100, China
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Chen G, Qi L, Zhang S, Peng H, Lin Z, Zhang X, Nie Q, Luo W. Metabolomic, lipidomic, and proteomic profiles provide insights on meat quality differences between Shitou and Wuzong geese. Food Chem 2024; 438:137967. [PMID: 37979274 DOI: 10.1016/j.foodchem.2023.137967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 10/05/2023] [Accepted: 11/09/2023] [Indexed: 11/20/2023]
Abstract
A comprehensive comparison of metabolomic, lipidomic, and proteomic profiles was conducted between the breast and leg muscles of Shitou goose (STE) and Wuzhong goose (WZE), which exhibit significant variations in body size and growth rate, to evaluate their impact on meat quality. WZE had higher intramuscular fat content in their breast muscles, which were also chewier and had higher drip and cooking losses than STE. Metabolomic analysis revealed differential regulation of amino acid and purine metabolism between WZE and STE. Lipidomic analysis indicated a higher abundance of PE and PC lipid molecules in WZE. Integration of proteomic and metabolomic data highlighted purine metabolism and amino acid biosynthesis as the major distinguishing pathways between STE and WZE. The primary differential pathways between breast and leg muscles were associated with energy metabolism and fatty acid metabolism. This comprehensive analysis provides valuable insights into the distinct meat quality of STE and WZE.
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Affiliation(s)
- Genghua Chen
- State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, Guangdong 510642, China
| | - Lin Qi
- State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, Guangdong 510642, China
| | - Shuai Zhang
- State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, Guangdong 510642, China
| | - Haoqi Peng
- State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, Guangdong 510642, China
| | - Zetong Lin
- State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, Guangdong 510642, China
| | - Xiquan Zhang
- State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, Guangdong 510642, China
| | - Qinghua Nie
- State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, Guangdong 510642, China
| | - Wen Luo
- State Key Laboratory of Livestock and Poultry Breeding, and Lingnan Guangdong Laboratory of Agriculture, South China Agricultural University, Guangzhou 510642, China; College of Animal Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture, Guangzhou, Guangdong 510642, China.
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Lopez A, Mainardi E, Beretta E, Ratti S, Bellagamba F, Corino C, Moretti VM, Rossi R. Characterisation of Dry-Salted Violino and Bresaola from Grass-Fed Bergamasca Sheep. Animals (Basel) 2024; 14:488. [PMID: 38338130 PMCID: PMC10854579 DOI: 10.3390/ani14030488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 01/26/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
This study focuses on characterising two seasoned products, violino and bresaola, derived from grass-fed Bergamasca sheep monitored with a GPS system. The evaluation includes both nutritional and sensory aspects. Results reveal that both products boast a high protein content (approximately 40%) and a beneficial fatty acid profile, endorsing a healthy n-6/n-3 ratio (2.2), along with rumenic acid (92-184 mg/100 g) and branched-chain fatty acids (BCFAs) (237-621 mg/100 g). The sensory evaluation highlights distinctive ovine characteristics in aroma and flavour. Violino and bresaola from grass-fed Bergamasca sheep showcase positive attributes for human consumption. The study emphasises the potential for added value to seasoned products from Bergamasca sheep through a traceable, sustainable, and health-conscious supply chain.
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Affiliation(s)
- Annalaura Lopez
- Department of Veterinary Medicine and Animal Science, Università Degli Studi di Milano, Via Dell’Università 6, 26900 Lodi, Italy; (A.L.); (E.M.); (E.B.); (F.B.); (C.C.); (V.M.M.)
| | - Edda Mainardi
- Department of Veterinary Medicine and Animal Science, Università Degli Studi di Milano, Via Dell’Università 6, 26900 Lodi, Italy; (A.L.); (E.M.); (E.B.); (F.B.); (C.C.); (V.M.M.)
| | - Ernesto Beretta
- Department of Veterinary Medicine and Animal Science, Università Degli Studi di Milano, Via Dell’Università 6, 26900 Lodi, Italy; (A.L.); (E.M.); (E.B.); (F.B.); (C.C.); (V.M.M.)
| | | | - Federica Bellagamba
- Department of Veterinary Medicine and Animal Science, Università Degli Studi di Milano, Via Dell’Università 6, 26900 Lodi, Italy; (A.L.); (E.M.); (E.B.); (F.B.); (C.C.); (V.M.M.)
| | - Carlo Corino
- Department of Veterinary Medicine and Animal Science, Università Degli Studi di Milano, Via Dell’Università 6, 26900 Lodi, Italy; (A.L.); (E.M.); (E.B.); (F.B.); (C.C.); (V.M.M.)
| | - Vittorio Maria Moretti
- Department of Veterinary Medicine and Animal Science, Università Degli Studi di Milano, Via Dell’Università 6, 26900 Lodi, Italy; (A.L.); (E.M.); (E.B.); (F.B.); (C.C.); (V.M.M.)
| | - Raffaella Rossi
- Department of Veterinary Medicine and Animal Science, Università Degli Studi di Milano, Via Dell’Università 6, 26900 Lodi, Italy; (A.L.); (E.M.); (E.B.); (F.B.); (C.C.); (V.M.M.)
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Subbaraj AK, Deb-Choudhury S, Pavan E, Realini CE. Volatile fingerprints of beef cooking methods using sol-gel-based solid-phase microextraction (SPME) and direct analysis in real-time mass spectrometry (DART-MS). RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2024; 38:e9655. [PMID: 38073203 DOI: 10.1002/rcm.9655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 09/27/2023] [Accepted: 09/28/2023] [Indexed: 12/18/2023]
Abstract
RATIONALE The aroma profile of food is a complex mixture of volatile compounds that constitutes a major component of the overall eating experience. The food service industry and chefs therefore constantly seek ways to investigate and thereby enhance the aroma profile. Oven cooking, sous vide and pan fry are three cooking methods of beef commonly practised by chefs. Near real-time analysis of volatile compounds from these three cooking methods will provide insight into respective volatile fingerprints and help improve cooking techniques. METHODS Volatile compounds from three beef cooking methods were captured using an in-house sol-gel based solid phase microextraction (SPME) method and analysed using direct analysis in real-time mass spectrometry (DART-MS). A volatile organic compound (VOC) standard was used to demonstrate successful implementation of the sol-gel coating technique. Volatile features discriminating the three cooking methods were shortlisted and statistically assessed by univariate and multivariate analyses. RESULTS The VOC standard was successfully adsorbed by the sol-gel method and detected by DART-MS. Hierarchical cluster analysis clearly demarcated three beef cooking methods based on their volatile fingerprints. Out of 65 significant features differentiating the cooking methods, 50 were at highest concentrations from pan-fry cooking only, followed by 14 with highest concentrations from oven cooking followed by pan frying. Sous vide followed by pan frying showed lowest concentrations of almost all volatile features. CONCLUSIONS The sol-gel-based solid-phase microextraction technique combined with DART-MS was successful in differentiating beef cooking methods based on their volatile fingerprints. A workflow for rapid assessment of the volatile profile from beef cooking methods was established, providing a baseline to further explore volatile profiles from other key ingredients.
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Affiliation(s)
- Arvind K Subbaraj
- Proteins and Metabolites Team, AgResearch Limited, Lincoln, New Zealand
| | | | - Enrique Pavan
- Food Technology and Processing Team, AgResearch Limited, Palmerston North, New Zealand
- Estación Experimental Agropecuaria Balcarce, Instituto Nacional de Tecnología Agropecuaria, Balcarce, Argentina
| | - Carolina E Realini
- Food Technology and Processing Team, AgResearch Limited, Palmerston North, New Zealand
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5
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Chen Q, Chen Z, Sun Q, Zhang W, Wu F, Liu G, Wang T, Wang Z, Wang Q, Zhang J. Transcriptomic analysis of the longissimus thoracis muscle in pigs has identified molecular regulatory patterns associated with meat quality. Genomics 2024; 116:110779. [PMID: 38168627 DOI: 10.1016/j.ygeno.2023.110779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 12/29/2023] [Accepted: 12/30/2023] [Indexed: 01/05/2024]
Abstract
Meat quality is a critical aspect of pig breeding. In addition to genetics, meat quality is also influenced by nutritional and environmental factors. In this study, three pig breeds, Shengxianhua, Jiaxing, and Qinglian Black (SXH, JXB and QLB), were used as experimental animals. Transcriptional analysis was performed on the longissimus thoracis (LT) muscle to investigate variations in intramuscular fat (IMF), inosine monophosphate (IMP), amino acids, and muscle fiber morphology across different breeds. Ingenuity canonical pathway analysis (IPA) identified biological processes and key driver genes related to metabolism and muscle development. Additionally, weighted gene co-expression network analysis (WGCNA) revealed gene modules associated with IMP. KEGG and GO analyses identified specific biological processes and signaling pathways related to IMP, including the Oxidative Phosphorylation pathway and rRNA Metabolic Processes. These findings provide novel insights into the molecular regulatory mechanisms underlying meat quality variations among pig breeds.
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Affiliation(s)
- Qiangqiang Chen
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, China.
| | - Zhirong Chen
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
| | - Qian Sun
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
| | - Wei Zhang
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, China.
| | - Fen Wu
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, China.
| | - Guoliang Liu
- Zhejiang Qinglian Food Company limited, Jiaxing, China
| | - Tenghao Wang
- Zhejiang Qinglian Food Company limited, Jiaxing, China
| | - Zhen Wang
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, China.
| | - Qishan Wang
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, China.
| | - Jinzhi Zhang
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, China.
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Wu G, Qiu X, Jiao Z, Yang W, Pan H, Li H, Bian Z, Geng Q, Wu H, Jiang J, Chen Y, Cheng Y, Chen Q, Chen S, Man C, Du L, Li L, Wang F. Integrated Analysis of Transcriptome and Metabolome Profiles in the Longissimus Dorsi Muscle of Buffalo and Cattle. Curr Issues Mol Biol 2023; 45:9723-9736. [PMID: 38132453 PMCID: PMC10741837 DOI: 10.3390/cimb45120607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Revised: 11/28/2023] [Accepted: 11/29/2023] [Indexed: 12/23/2023] Open
Abstract
Buffalo meat is gaining popularity for its nutritional properties, such as its low fat and cholesterol content. However, it is often unsatisfactory to consumers due to its dark color and low tenderness. There is currently limited research on the regulatory mechanisms of buffalo meat quality. Xinglong buffalo are raised in the tropical Hainan region and are undergoing genetic improvement from draught to meat production. For the first time, we evaluated the meat quality traits of Xinglong buffalo using the longissimus dorsi muscle and compared them to Hainan cattle. Furthermore, we utilized a multi-omics approach combining transcriptomics and metabolomics to explore the underlying molecular mechanism regulating meat quality traits. We found that the Xinglong buffalo had significantly higher meat color redness but lower amino acid content and higher shear force compared to Hainan cattle. Differentially expressed genes (DEGs) and differentially accumulated metabolites (DAMs) were identified, with them being significantly enriched in nicotinic acid and nicotinamide metabolic and glycine, serine, and threonine metabolic pathways. The correlation analysis revealed that those genes and metabolites (such as: GAMT, GCSH, PNP, L-aspartic acid, NADP+, and glutathione) are significantly associated with meat color, tenderness, and amino acid content, indicating their potential as candidate genes and biological indicators associated with meat quality. This study contributes to the breed genetic improvement and enhancement of buffalo meat quality.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | - Lianbin Li
- Hainan Key Lab of Tropical Animal Reproduction, Breeding and Epidemic Disease Research, Animal Genetic Engineering Key Lab of Haikou, School of Tropical Agriculture and Forestry, Hainan University, Haikou 570228, China; (G.W.); (X.Q.); (Z.J.); (W.Y.); (H.P.); (Q.G.); (H.W.); (Y.C.); (S.C.); (L.D.)
| | - Fengyang Wang
- Hainan Key Lab of Tropical Animal Reproduction, Breeding and Epidemic Disease Research, Animal Genetic Engineering Key Lab of Haikou, School of Tropical Agriculture and Forestry, Hainan University, Haikou 570228, China; (G.W.); (X.Q.); (Z.J.); (W.Y.); (H.P.); (Q.G.); (H.W.); (Y.C.); (S.C.); (L.D.)
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7
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Prache S, Rey-Cadilhac L, Prunier A. Change in fat skatole and indole content in lambs switched from a concentrate-based diet indoors to alfalfa grazing for various durations before slaughter. Meat Sci 2023; 204:109272. [PMID: 37413886 DOI: 10.1016/j.meatsci.2023.109272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 05/19/2023] [Accepted: 06/28/2023] [Indexed: 07/08/2023]
Abstract
Meat from lambs fattened on alfalfa is at risk of excessive pastoral flavours due to high levels of in-fat volatile indolic compounds (especially, skatole). Skatole has also been identified as a potential marker of interest for authenticating pasture-fed lamb meat. Here, we investigated the change in skatole and indole concentrations in kidney fat from lambs switched from an indoor-fed concentrate based diet to outdoor alfalfa grazing for various durations (0, 21, 42, 63 days) before slaughter. The study used a total of 219 lambs over 3 consecutive years. Kidney-fat skatole and indole concentrations increased from as early as 21 days on alfalfa, and then reached a plateau. Similarly, the proportion of lambs that had a kidney fat-skatole concentration above 0.15 μg/g liquid fat, a value that has been established as a sensory rejection threshold for pork, increased significantly from as early as 21 days on alfalfa and then reached a plateau. This value was reached or exceeded in a significant proportion of lambs fattened on alfalfa pastures (45.1%). However, skatole was not detected in kidney fat from 20 out of 164 alfalfa-fattened lambs (i.e., 12.2%) but was detected in 15 out of 55 concentrate-fed lambs (i.e., 27.3%). We thus conclude that while skatole content in kidney fat can inform on dietary changes made shortly before slaughter, it does not have the discrimination power needed to reliably authenticate pasture-fed lamb meat, let alone duration of finishing on pasture.
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Affiliation(s)
- Sophie Prache
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 St-Genès-Champanelle, France.
| | - Lucille Rey-Cadilhac
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 St-Genès-Champanelle, France
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8
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Prache S, Vazeille K, Note P, Prunier A. Combining sheep and beef cattle in a pasture-based system minorly influenced muscle and fat colour and dorsal fat firmness but increased fat skatole content in lambs. Animal 2023; 17:100979. [PMID: 37757526 DOI: 10.1016/j.animal.2023.100979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 08/21/2023] [Accepted: 08/29/2023] [Indexed: 09/29/2023] Open
Abstract
A recent long-term system-level experiment, using grassland-based organic systems established as separate farmlets, showed that combining sheep and beef cattle within a mixed (MIX) system promoted self-sufficient production of grass-fed meat and improved economic and environmental performance in the sheep enterprise compared to a sheep-only (SH) system. In the present study, we used all male lambs produced over the first year in this experiment to evaluate the effect of this farming practice on some lamb carcass and meat sensory quality traits. Lambing took place at the end of February and lambs were pasture-fed from 1 month of age on average until slaughter, unless they were not ready for slaughter at 3-4 weeks before the start of the mating period in October, in which case they were finished indoors on a concentrate-based diet. All MIX lambs (n = 33) were finished at pasture. One SH lamb (out of a total of 85) had to be finished indoors with a concentrate-based diet. MIX lambs had a higher growth rate than SH lambs (P < 0.001), resulting in a lower lamb age at slaughter in MIX than in SH (150 vs 173 days, P < 0.001). Carcass weight and degree of fatness, kidney fat weight and dorsal fat thickness did not differ between systems. Kidney fat skatole concentration was higher in MIX than in SH (median value reaching 0.15 µg/g liquid fat and 0.11 µg/g liquid fat in MIX and SH, respectively, P < 0.05). This was most likely due to MIX lambs being slaughtered at a younger age and therefore eating younger grass. There were minor differences between MIX and SH lambs in dorsal fat firmness and in colour coordinates of longissimus thoracis et lumborum muscle. We conclude that while combining sheep and beef cattle within a mixed system offers advantages in terms of self-sufficient production of grass-fed meat and system economic and environmental performance, it could come at a cost to lamb flavour.
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Affiliation(s)
- Sophie Prache
- Université Clermont Auvergne, INRAE, Vetagro Sup, UMR Herbivores, 63122 Saint-Genès-Champanelle, France.
| | - Karine Vazeille
- Université Clermont Auvergne, INRAE, HERBIPOLE, 63122 Saint-Genès-Champanelle, France
| | - Priscilla Note
- Université Clermont Auvergne, INRAE, HERBIPOLE, 63122 Saint-Genès-Champanelle, France
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9
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Huang Y, Liu L, Zhao M, Zhang X, Chen J, Zhang Z, Cheng X, Ren C. Feeding regimens affecting carcass and quality attributes of sheep and goat meat - A comprehensive review. Anim Biosci 2023; 36:1314-1326. [PMID: 37402458 PMCID: PMC10472155 DOI: 10.5713/ab.23.0051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 04/12/2023] [Accepted: 05/17/2023] [Indexed: 07/06/2023] Open
Abstract
Sheep and goats can efficiently convert low quality forage into high-quality meat which contains specific nutrients and quality traits. Carcass traits and quality attributes of sheep and goat meat depend upon several factors and one of most effective strategies amongst these is feeding regimens. In this review, the major aspects of feeding regimens affecting growth rate, carcass traits and quality attributes of sheep and goat meat are thoroughly discussed, with a particular focus on physical-chemical composition, flavor profile, and fatty acid (FA) profile. Grazing lambs and kids receiving concentrate or under stall-feeding systems had greater average daily gain and carcass yield compared with animals reared on pasture only. However, growth rate was higher in lambs/kids grazing on pastures of improved quality. Moreover, the meat of grazing lambs receiving concentrate had more intense flavor, intramuscular fat (IMF) content, and unhealthy FA composition, but comparable color, tenderness, juiciness, and protein content compared to that of lambs grazed on grass only. In contrast, meat of concentrate-fed lambs had more intense color, greater tenderness and juiciness, IMF and protein contents, and lower flavor linked to meat. Additionally, the meat of kids grazed on concentrate supplementation had higher color coordinates, tenderness, IMF content and unhealthy FA composition, whereas juiciness and flavor protein content were similar. In contrast, kids with concentrate supplementation had superior color coordinates, juiciness, IMF content and unhealthy FA composition, but lower tenderness and flavor intensity compared to pasture-grazed kids. Thus, indoor-finished or supplemented grazing sheep/goats had higher growth rate and carcass quality, higher IMF content and unhealthy FA composition compared to animals grazed on grass only. Finally, supplementation with concentrate increased flavor intensity in lamb meat, and improved color and tenderness in kid meat, whereas indoor-fed sheep/goats had improved color and juiciness as well as reduced flavor compared to pasture-grazed animals.
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Affiliation(s)
- Yafeng Huang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
- National Agricultural Green Development Long-term Fixed Observation Yingshang Test Station, Yingshang 236200,
China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200,
China
| | - Lumeng Liu
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
| | - Mengyu Zhao
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
| | - Xiaoan Zhang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
| | - Jiahong Chen
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200,
China
| | - Zijun Zhang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200,
China
| | - Xiao Cheng
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200,
China
| | - Chunhuan Ren
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036,
China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200,
China
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10
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Wu T, Wang P, Zhang Y, Zhan P, Zhao Y, Tian H, He W. Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.). Food Chem 2023; 427:136666. [PMID: 37364310 DOI: 10.1016/j.foodchem.2023.136666] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 05/31/2023] [Accepted: 06/16/2023] [Indexed: 06/28/2023]
Abstract
Mutton possesses a typical flavor, known as "muttony" or "goaty", which significantly limits consumers' acceptability and its further popularization. Generally, this unpleasant flavor originates from mutton tallow. Thus, we first characterized the key volatiles of the cooked mutton tallow (CMT) via gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and odor activity value (OAV). Combined with aroma recombination and omission tests, eleven compounds, involving 4-methyloctanoic acid, 4-methynonanoic acid, octanoic acid, decanoic acid, hexanal, heptanal, (E)-2-octenal, (E)-2-nonenal, (E)-2-decenal, 2-nonanone and 2-penty-furan, were screened out to be responsible for the "muttony" flavor. The objective of this study was to investigate the sensory property and acceptability of CMTs, elaborated with 4 different levels of thyme phenolic extract (TPE), through descriptive sensory analysis and key muttony-related compounds identification. The results showed that, of different TPEs employed, CMT plus TPE3 was the most effective strategy to control the key "muttony" contributors, thereby to improve flavor profile of CMT.
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Affiliation(s)
- Tianle Wu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Peng Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Yuyu Zhang
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Ping Zhan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
| | - Yu Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Honglei Tian
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.
| | - Wanying He
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
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11
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Effects of dietary oat supplementation on carcass traits, muscle metabolites, amino acid profiles, and its association with meat quality of Small-tail Han sheep. Food Chem 2023; 411:135456. [PMID: 36669340 DOI: 10.1016/j.foodchem.2023.135456] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 11/04/2022] [Accepted: 01/08/2023] [Indexed: 01/12/2023]
Abstract
Oat supplementation of the ruminant diet can improve growth performance and meat quality traits, but the role of muscle metabolites has not been evaluated. This study aimed to establish whether oat grass supplementation (OS) of Small-tail Han sheep improved growth performance and muscle tissue metabolites that are associated with better meat quality and flavor. After 90-day, OS fed sheep had higher live-weight and carcass-weight, and lower carcass fat. Muscle metabolomics analysis showed that OS fed sheep had higher levels of taurine, l-carnitine, inosine-5'-monophospgate, cholic acid, and taurocholic acid, which are primarily involved in taurine and hypotaurine metabolism, purine metabolism, and bile acid biosynthesis and secretion, decreased fat accumulation and they promote functional or flavor metabolites. OS also increased muscle levels of amino acids that are attributed to better quality and flavorsome mutton. These findings provided further evidence for supplementing sheep with oat grass to improve growth performance and meat quality.
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12
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Ke T, Zhao M, Zhang X, Cheng Y, Sun Y, Wang P, Ren C, Cheng X, Zhang Z, Huang Y. Review of Feeding Systems Affecting Production, Carcass Attributes, and Meat Quality of Ovine and Caprine Species. Life (Basel) 2023; 13:life13051215. [PMID: 37240860 DOI: 10.3390/life13051215] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 04/28/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
Growth rate, carcass attributes, and meat quality traits of small ruminants (i.e., sheep and goats) depend on various factors, among which the feeding system is one of the most important factors. However, how feeding systems affect these parameters differ between sheep and goats. Therefore, this review aimed to evaluate the differences in how different feeding systems affect the growth performance, carcass characteristics, and meat quality of sheep and goats. It also explored the effects of a new finishing strategy-time-limited grazing with supplements on these traits. Compared with stalled feeding, finishing lambs/kids on pasture-only feed reduced the average daily gain (ADG) and carcass yield, while supplemented-grazing lambs/kids had near-equivalent or higher ADG and carcass attributes. Pasture-grazing increased the meat flavor intensity and healthy fatty acid content (HFAC) of lamb/kid meat. Supplemental grazing lambs had comparable or superior meat sensory attributes and increased meat protein and HFAC compared to stall-fed ones. In contrast, supplemental grazing only improved the meat color of kids but had little effect on other meat qualities. Moreover, time-limited grazing with supplemental concentrates increased the carcass yield and meat quality in lamb meat. Overall, the effects of different feeding systems on growth performance and carcass traits were comparable between sheep and goats but differed in terms of the meat quality.
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Affiliation(s)
- Tiantian Ke
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mengyu Zhao
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Yingshang Agricultural Green Development Promotion Center, Yingshang 236200, China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200, China
| | - Xiaoan Zhang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Yingshang Agricultural Green Development Promotion Center, Yingshang 236200, China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200, China
| | - Yao Cheng
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yiming Sun
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Penghui Wang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Chunhuan Ren
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200, China
| | - Xiao Cheng
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200, China
| | - Zijun Zhang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200, China
| | - Yafeng Huang
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
- Yingshang Agricultural Green Development Promotion Center, Yingshang 236200, China
- Center of Agriculture Technology Cooperation and Promotion of Dingyuan County, Dingyuan 233200, China
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13
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Zhang R, Pavan E, Ross AB, Deb-Choudhury S, Dixit Y, Mungure TE, Realini CE, Cao M, Farouk MM. Molecular insights into quality and authentication of sheep meat from proteomics and metabolomics. J Proteomics 2023; 276:104836. [PMID: 36764652 DOI: 10.1016/j.jprot.2023.104836] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 01/30/2023] [Accepted: 01/30/2023] [Indexed: 02/11/2023]
Abstract
Sheep meat (encompassing lamb, hogget and mutton) is an important source of animal protein in many countries, with a unique flavour and sensory profile compared to other red meats. Flavour, colour and texture are the key quality attributes contributing to consumer liking of sheep meat. Over the last decades, various factors from 'farm to fork', including production system (e.g., age, breed, feeding regimes, sex, pre-slaughter stress, and carcass suspension), post-mortem manipulation and processing (e.g., electrical stimulation, ageing, packaging types, and chilled and frozen storage) have been identified as influencing different aspects of sheep meat quality. However conventional meat-quality assessment tools are not able to elucidate the underlying mechanisms and pathways for quality variations. Advances in broad-based analytical techniques have offered opportunities to obtain deeper insights into the molecular changes of sheep meat which may become biomarkers for specific variations in quality traits and meat authenticity. This review provides an overview on how omics techniques, especially proteomics (including peptidomics) and metabolomics (including lipidomics and volatilomics) are applied to elucidate the variations in sheep meat quality, mainly in loin muscles, focusing on colour, texture and flavour, and as tools for authentication. SIGNIFICANCE: From this review, we observed that attempts have been made to utilise proteomics and metabolomics techniques on sheep meat products for elucidating pathways of quality variations due to various factors. For instance, the improvement of colour stability and tenderness could be associated with the changes to glycolysis, energy metabolism and endogenous antioxidant capacity. Several studies identify proteolysis as being important, but potentially conflicting for quality as the enhanced proteolysis improves tenderness and flavour, while reducing colour stability. The use of multiple analytical methods e.g., lipidomics, metabolomics, and volatilomics, detects a wider range of flavour precursors (including both water and lipid soluble compounds) that underlie the possible pathways for sheep meat flavour evolution. The technological advancement in omics (e.g., direct analysis-mass spectrometry) could make analysis of the proteins, lipids and metabolites in sheep meat routine, as well as enhance the confidence in quality determination and molecular-based assurance of meat authenticity.
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Affiliation(s)
- Renyu Zhang
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand.
| | - Enrique Pavan
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand; Unidad Integrada Balcarce (FCA, UNMdP - INTA, EEA Balcarce), Ruta 226 km 73.5, CP7620 Balcarce, Argentina
| | - Alastair B Ross
- Proteins and Metabolites, AgResearch Ltd, Lincoln, New Zealand
| | | | - Yash Dixit
- Food informatics, AgResearch Ltd, Palmerston North, New Zealand
| | | | - Carolina E Realini
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand
| | - Mingshu Cao
- Data Science, AgResearch Ltd, Palmerston North, New Zealand
| | - Mustafa M Farouk
- Food Technology & Processing, AgResearch Ltd, Palmerston North, New Zealand
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14
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Li J, Tang C, Yang Y, Hu Y, Zhao Q, Ma Q, Yue X, Li F, Zhang J. Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep. Front Nutr 2023; 10:1072159. [PMID: 36866058 PMCID: PMC9971989 DOI: 10.3389/fnut.2023.1072159] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Accepted: 01/20/2023] [Indexed: 02/19/2023] Open
Abstract
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, γ-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 γ-nonalactone against Hu sheep. These findings improve understanding of aroma differences between Hu and Tan sheep meat. Graphical Abstract.
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Affiliation(s)
- Jing Li
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 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 Sciences of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chaohua Tang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 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 Sciences of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Youyou Yang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 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 Sciences of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ying Hu
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 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 Sciences of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qingyu Zhao
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 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 Sciences of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Qing Ma
- Institute of Animal Science, Ningxia Academy of Agricultural and Forestry Sciences, Yinchuan, China
| | - Xiangpeng Yue
- 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, China
| | - Fadi Li
- 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, China,Fadi Li, ✉
| | - Junmin Zhang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 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 Sciences of Chinese Academy of Agricultural Sciences, Beijing, China,*Correspondence: Junmin Zhang, ✉
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15
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Alshamiry FA, Alharthi AS, Al-Baadani HH, Aljumaah RS, Alhidary IA. Growth Rates, Carcass Traits, Meat Yield, and Fatty Acid Composition in Growing Lambs under Different Feeding Regimes. Life (Basel) 2023; 13:life13020409. [PMID: 36836766 PMCID: PMC9966752 DOI: 10.3390/life13020409] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 01/29/2023] [Accepted: 01/31/2023] [Indexed: 02/04/2023] Open
Abstract
A total of 75 male Awassi (mean BW 23.5 ± 2.0 kg; 3 months old) were used in an 84-day trial to investigate the effects of different feeding regimes on productive performance, carcass characteristics, and meat quality, and the fatty acid profile of growing lambs. Animals were randomly allocated into 3 groups of 25 lambs each. The dietary treatments were as follows: (1) whole barley grain (60%) plus alfalfa hay (40%; GB-AH; the basal diet); (2) a concentrate pelleted diet plus alfalfa hay (CP-AH); and (3) a complete pelleted diet (CPD). Feed intake was measured weekly, and all lambs were weighed every two weeks for an evaluation of the productive parameters. Blood samples were collected from all lambs for the measurement of biochemical and enzymatic variables. At the end of the experiment, 13 lambs from each treatment were slaughtered to evaluate the carcass characteristics, meat quality, and fatty acid composition. The final body weight, body weight gain, average daily gain, and feed efficiency of lambs were lowest (p < 0.05) in lambs on the grain and alfalfa diet compared with the other groups. Feeding lambs either the CP-AH or CPD diets resulted (p < 0.05) in increases in slaughter weight, carcass weights (hot and cold), the percentage of liver and shoulder, carcass length, back fat thickness, and the area of longissimus thoracis muscle compared with those lambs on the GB-AF diet. The proportion of saturated fatty acids in meat was greater (p = 0.04) in lambs fed on the GA-AH diet than in those of lambs fed on the pelleted diets. Lambs on the CP-AH diet had (p < 0.05) the highest ratios of PUFA to SFA and omega 6 to omega 3, and the proportion of omega 6. The atherogenic and thrombogenic indexes were lower (p < 0.05) in the CP-AH group compared with the GB-AH group. In conclusion, the results indicate that feeding growing lambs on concentrate pellets instead of whole barley grain improves the growth rate, traits, meat quality, and fatty acid profile, which have important implications for productivity, efficiency, and profitability in the livestock industry.
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16
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Zhou P, Yan H, Zhang Y, Qi R, Zhang H, Liu J. Growth performance, bile acid profile, fecal microbiome and serum metabolomics of growing-finishing pigs fed diets with bile acids supplementation. J Anim Sci 2023; 101:skad393. [PMID: 38006392 PMCID: PMC10721440 DOI: 10.1093/jas/skad393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Accepted: 11/23/2023] [Indexed: 11/27/2023] Open
Abstract
The present experiment was conducted to determine the effect of bile acids (BAs) supplementation on growth performance, BAs profile, fecal microbiome, and serum metabolomics in growing-finishing pigs. A total of 60 pigs [Duroc × (Landrace × Yorkshire)] with an average body weight of 27.0 ± 1.5 kg were selected and allotted into one of 2 groups (castrated male to female ratio = 1:1), with 10 replicates per treatment and 3 pigs per replicate. The 2 treatments were the control group (control) and a porcine bile extract-supplemented group dosed at 0.5 g/kg feed (BA). After a 16-wk treatment, growth performance, BAs profiles in serum and feces, and fecal microbial composition were determined. An untargeted metabolomics approach using gas chromatography with a time-of-flight mass spectrometer was conducted to identify the metabolic pathways and associated metabolites in the serum of pigs. We found that BAs supplementation had no effect on the growth performance of the growing-finishing pig. However, it tended to increase the gain-to-feed ratio for the whole period (P = 0.07). BAs supplementation resulted in elevated serum concentrations of secondary bile acids, including hyodeoxycholic acid (HDCA), glycoursodeoxycholic acid, and tauro-hyodeoxycholic acid, as well as fecal concentration of HDCA (P < 0.05). Fecal microbiota analysis revealed no differences in alpha and beta diversity indices or the relative abundance of operational taxonomic units (OTUs) at both phylum and genus levels between groups. Metabolic pathway analysis revealed that the differential metabolites between control and BA groups are mainly involved in purine metabolism, ether lipid metabolism, glycerophospholipid metabolism, and amino sugar and nucleotide sugar metabolism, as well as primary bile acid biosynthesis. Our findings indicate that BAs supplementation tended to improve the feed efficiency, and significantly altered the BA profile in the serum and feces of growing-finished pigs, regardless of any changes in the gut microbial composition. The altered metabolic pathways could potentially play a vital role in improving the feed efficiency of growing-finished pigs with BAs supplementation.
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Affiliation(s)
- Pan Zhou
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, PR China
| | - Honglin Yan
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, PR China
| | - Yong Zhang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, PR China
| | - Renli Qi
- Chongqing Academy of Animal Science, Rongchang 402460, China
| | - Hongfu Zhang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, PR China
| | - Jingbo Liu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, PR China
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17
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Heimbuch ML, Van Buren JB, Epperson BS, Jepsen SM, Oliver KF, Nasados JA, Vinci DA, Larson M, Konetchy DE, Price WJ, Vierck KR, Legako JF, Loomas K, Insausti K, Bass PD, Colle MJ. Evaluation of growth, meat quality, and sensory characteristics of wool, hair, and composite lambs. J Anim Sci 2023; 101:skad076. [PMID: 36897807 PMCID: PMC10066723 DOI: 10.1093/jas/skad076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Accepted: 03/07/2023] [Indexed: 03/11/2023] Open
Abstract
The objectives of this study were to evaluate the growth rates, carcass quality, shelf-life, tenderness, sensory characteristics, volatile compounds, and fatty acid composition of wool, hair, and composite (wool × hair) lambs. Twenty-one wether lambs [wool (Suffolk × Polypay/Targhee; n = 7), hair (Dorper × Dorper; n = 7), and composite (Dorper × Polypay/Targhee; n = 7)] were fed from weaning to finishing at the University of Idaho Sheep Center and subsequently harvested under United States Department of Agriculture inspection at the University of Idaho Meat Lab. At 48 h postmortem, carcass measurements were taken to determine the percent boneless closely trimmed retail cuts, yield grade, and quality grade. Loins were fabricated from each carcass and wet-aged at 0°C until 10-d postmortem. Following aging, 2.54-cm bone-in loin chops were cut and randomly assigned to 4 d of retail display, Warner-Bratzler Shear Force (WBSF), or sensory analyses. Thiobarbituric acid reactive substances were analyzed on days 0 and 4 of retail display while subjective and objective color measurements were observed once daily. Samples (24 g) were also collected for volatile compound and fatty acid analysis. A mixed model analysis of variance was used to assess breed differences. Discernable effects were considered at P < 0.05. Wool lambs had heavier hot carcass weights (P < 0.001), larger rib-eye area (P = 0.015), and higher dressing percent (P < 0.001) than the other breeds. There was an interaction observed between breed and days of retail display for browning (P = 0.006). On day 1 chops from the composite breed had more browning than chops from the wool breed. No differences were observed between groups for lean muscle L* values (P = 0.432), a* values (P = 0.757), and b* values (P = 0.615). Differences were not observed in lipid oxidation (P = 0.159), WBSF (P = 0.540), or consumer acceptability (P = 0.295). There were differences found for 7 of the 45 fatty acids detected and in 3 of the 67 volatile compounds detected. In conclusion, wool lambs were heavier and had a greater carcass yield than the hair lamb carcasses. Regardless of breed, consumers did not detect sensory traits that would impact their eating experience.
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Affiliation(s)
- Mikayla L Heimbuch
- Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Jessie B Van Buren
- Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Brooklyn S Epperson
- Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Sierra M Jepsen
- Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Kayleen F Oliver
- Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - James A Nasados
- Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Dino A Vinci
- Palouse Research, Extension and Education Center, University of Idaho, Moscow, ID 83844, USA
| | - Mallery Larson
- Palouse Research, Extension and Education Center, University of Idaho, Moscow, ID 83844, USA
| | - Denise E Konetchy
- Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - William J Price
- Statistical Programs, College Agricultural and Life Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Kelly R Vierck
- System Division of Agriculture, Department of Animal Science, University of Arkansas, Fayetteville, AR 72701, USA
| | - Jerrad F Legako
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - Kaitlyn Loomas
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - Kizkitza Insausti
- IS-FOOD, School of Agricultural Engineering and Biosciences, Public University of Navarra (UPNA), 31006 Pamplona, Spain
| | - Phillip D Bass
- Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844, USA
| | - Michael J Colle
- Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844, USA
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18
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Effect of yerba mate (Ilex paraguariensis) in lamb diets on fatty acid profile, physical and sensory characteristics of the Longissimus muscle. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.105095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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19
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Wang X, Xu R, Tong X, Zeng J, Chen M, Lin Z, Cai S, Chen Y, Mo D. Characterization of different meat flavor compounds in Guangdong small-ear spotted and Yorkshire pork using two-dimensional gas chromatography–time-of-flight mass spectrometry and multi-omics. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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20
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Consumer Characterization of Wet- and Dry-Aged Mutton Flavor Profile Using Check-All-That-Apply. Foods 2022. [PMCID: PMC9601365 DOI: 10.3390/foods11203167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
Abstract
The aim of this study was to assess if consumers could characterize wet- and dry-aged mutton flavor profiles using CATA (check-all-that-apply). A flavor lexicon was developed for mutton, and consumers assessed wet- and dry-aged mutton patties against this lexicon using CATA methodology. Results indicate that consumers most often associated caramel and roasted flavors with dry-aged patties, and “sheepy” and metallic flavors with wet-aged patties. Volatile analysis supported the consumer characterization as there were more Maillard reaction products, including pyrazines, which are associated with roasted and cooked flavors, found in the dry-aged patty volatile profile. More 1-octen-3-one, which is associated with metallic flavors, was found in the wet-aged patty volatile profile. These results provide validation that the lexicon utilized in this study (i) is suitable for the characterization of mutton flavor and (ii) will have applications for future investigations into the flavor components driving consumer liking for mutton.
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21
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Formation and Analysis of Volatile and Odor Compounds in Meat-A Review. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196703. [PMID: 36235239 PMCID: PMC9572956 DOI: 10.3390/molecules27196703] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/03/2022] [Accepted: 10/05/2022] [Indexed: 11/06/2022]
Abstract
The volatile composition and odor of meat and meat products is based on the precursors present in the raw meat. These are influenced by various pre-slaughter factors (species, breed, sex, age, feed, muscle type). Furthermore, post-mortem conditions (chiller aging, cooking conditions, curing, fermentation, etc.) determine the development of meat volatile organic compounds (VOCs). In this review, the main reactions leading to the development of meat VOCs such as the Maillard reaction; Strecker degradation; lipid oxidation; and thiamine, carbohydrate, and nucleotide degradation are described. The important pre-slaughter factors and post-mortem conditions influencing meat VOCs are discussed. Finally, the pros, cons, and future perspectives of the most commonly used sample preparation techniques (solid-phase microextraction, stir bar sorptive extraction, dynamic headspace extraction) and analytical methods (gas chromatography mass spectrometry and olfactometry, as well as electronic noses) for the analysis of meat VOCs are discussed, and the continued importance of sensorial analysis is pinpointed.
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Adding of Allium mongolicum regel extracts to lamb feedlot diets influences 4-alkyl-branched fatty acids deposition and the meat quality during storage. Meat Sci 2022; 193:108951. [PMID: 36027846 DOI: 10.1016/j.meatsci.2022.108951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 08/15/2022] [Accepted: 08/17/2022] [Indexed: 11/21/2022]
Abstract
The present study aimed to investigate the effect of dietary supplementation with Allium mongolicum Regel extracts on the 4-alkyl-branched fatty acid deposition and meat quality during storage. Small-tailed Han sheep were divided into four groups (n = 15) and fed for 75 days with a basal diet (CK), CK supplemented with A. mongolicum Regel powder (AMR), A. mongolicum Regel water-soluble extract (AWE), or A. mongolicum Regel ethanol-soluble extract (AFE). The results revealed that both AMR and AWE diets decreased the 4-alkyl-branched fatty acids content in longissimus thoracis. Diet × storage time interactions were observed for acid value (AV), peroxidase (POx), glutathione peroxidase (GSH-Px), and total volatile base nitrogen (TVB-N). Patterns of change for AV, POx, and GSH-Px over time leading to the interactions were not readily apparent and changes were more governed by main effects. Dietary supplementation with AMR and AWE increased the total antioxidant capacity, total superoxide dismutase, and inhibited total bacteria counts compared to those in the CK lambs. The AWE diet also decreased the yellowness and hue angle. Overall, A. mongolicum Regel and its extracts could be used as a source of natural bioactive compounds in the lambs' diet to extend the storage time of their meat.
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Pavan E, Subbaraj AK, Eyres GT, Silcock P, Realini CE. Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems. Food Res Int 2022; 158:111504. [DOI: 10.1016/j.foodres.2022.111504] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 05/25/2022] [Accepted: 06/10/2022] [Indexed: 11/04/2022]
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Chen YP, Feng X, Blank I, Liu Y. Strategies to improve meat-like properties of meat analogs meeting consumers' expectations. Biomaterials 2022; 287:121648. [PMID: 35780575 DOI: 10.1016/j.biomaterials.2022.121648] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 06/18/2022] [Accepted: 06/22/2022] [Indexed: 11/02/2022]
Abstract
Due to environmental and ethical concerns, meat analogs represent an emerging trend to replace traditional animal meat. However, meat analogs lacking specific sensory properties (flavor, texture, color) would directly affect consumers' acceptance and purchasing behavior. In this review, we discussed the typical sensory characteristics of animal meat products from texture, flavor, color aspects, and sensory perception during oral processing. The related strategies were detailed to improve meat-like sensory properties for meat analogs. However, the upscaling productions of meat analogs still face many challenges (e.g.: sensory stability of plant-based meat, 3D scaffolds in cultured meat, etc.). Producing safe, low cost and sustainable meat analogs would be a hot topic in food science in the next decades. To realize these promising outcomes, reliable robust devices with automatic processing should also be considered. This review aims at providing the latest progress to improve the sensory properties of meat analogs and meet consumers' requirements.
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Affiliation(s)
- Yan Ping Chen
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
| | - Xi Feng
- Department of Nutrition, Food Science and Packaging, San Jose State University, California, 95192, United States.
| | - Imre Blank
- Zhejiang Yiming Food Co, LTD, Yiming Industrial Park, Pingyang County, Wenzhou, 325400, China.
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
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Is a short concentrate-finishing period in lambs raised on alfalfa pasture effective at reducing fat indoles contents and lightening meat colour? Animal 2022; 16:100610. [DOI: 10.1016/j.animal.2022.100610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 07/07/2022] [Accepted: 07/11/2022] [Indexed: 11/17/2022] Open
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Avilés-Ramírez C, Vioque Amor M, Polvillo Polo O, Horcada A, Gómez-Cortés P, de la Fuente MÁ, Núñez-Sánchez N, Martínez Marín AL. Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex. Foods 2022; 11:foods11152193. [PMID: 35892778 PMCID: PMC9331320 DOI: 10.3390/foods11152193] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/14/2022] [Accepted: 07/18/2022] [Indexed: 02/04/2023] Open
Abstract
Dietary lipid sources influence intramuscular fatty acid composition, which in turn may affect the volatile profile of meat. The aim of this work was to investigate the effects of marine algae supplementation (Aurantiochytrium limacinum) on volatile compounds of cooked lamb meat. Forty-eight lambs with 42 days of age were divided into three groups: lambs fed a conventional diet without algae meal supplementation (NOALG), lambs with competent reticular groove reflex (RGR) fed the same diet supplemented with 2.5% marine algae meal mixed in the concentrate (ALGCON), and lambs with competent RGR, receiving the same diet and fed with 2.5% marine algae meal in a milk replacer to bypass the rumen (ALGMILK). Lipid and protein oxidation in raw meat was assessed and volatile compounds in grilled meat were determined. The highest and lowest lipid oxidations were observed in the ALGMILK and NOALG groups, respectively. Protein oxidation was unaffected. Out of 56 identified compounds, 12 volatiles significantly increased in both algae groups and 6 of them exclusively in the ALGCON treatment. Algae meal supplementation and its form of administration, either protected or not from rumen degradation, are important factors to consider in lipid oxidation and the aromatic profile of lamb meat.
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Affiliation(s)
- Carmen Avilés-Ramírez
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain;
- Correspondence: ; Tel.: +34-957-218-526
| | - Montserrat Vioque Amor
- Departamento de Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain;
| | - Oliva Polvillo Polo
- Centro de Investigación, Tecnología e Innovación, Universidad de Sevilla, Avda. Reina Mercedes 4-B, 41012 Sevilla, Spain;
| | - Alberto Horcada
- Departamento de Agronomía, Escuela Técnica Superior de Ingeniería Agronómica, Universidad de Sevilla, 41013 Sevilla, Spain;
| | - Pilar Gómez-Cortés
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera, 9, 28049 Madrid, Spain; (P.G.-C.); (M.Á.d.l.F.)
| | - Miguel Ángel de la Fuente
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera, 9, 28049 Madrid, Spain; (P.G.-C.); (M.Á.d.l.F.)
| | - Nieves Núñez-Sánchez
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain; (N.N.-S.); (A.L.M.M.)
| | - Andrés Luis Martínez Marín
- Departamento de Producción Animal, Universidad de Córdoba, Ctra. Madrid-Cádiz km 396, 14071 Córdoba, Spain; (N.N.-S.); (A.L.M.M.)
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27
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Wang B, Zhao X, Zhang B, Cui Y, Nueraihemaiti M, Kou Q, Luo H. Assessment of components related to flavor and taste in Tan-lamb meat under different silage-feeding regimens using integrative metabolomics. Food Chem X 2022; 14:100269. [PMID: 35252839 PMCID: PMC8892073 DOI: 10.1016/j.fochx.2022.100269] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Revised: 11/30/2021] [Accepted: 02/22/2022] [Indexed: 11/15/2022] Open
Abstract
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.
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Key Words
- AS, alfalfa silage-based diet
- AUC, area under the curve
- CON, concentrate-based diet
- CS, corn silage-based diet
- DFMs, differential metabolites
- DVCs, differential volatile metabolites
- ESI, electrospray ionization
- FC, fold change
- Foodomics
- GC-MS, gas chromatograph-mass spectrograph
- IDA, information dependent acquisition
- IMF, intramuscular fat
- KEGG, Kyoto Encyclopedia of Genes and Genomes
- MS, mulberry leaf silage-based diet
- OPLS-DA, orthogonal partial least squares discriminant analysis
- PCA, principal component analysis
- PLS-DA, partial least squares discriminant analysis
- QC, quality control
- RI, retention index
- SPME, solid-phase microextraction
- TMAO, Trimethylamine N-oxide
- Tan lamb meat
- UHPLC-QTOF-MS
- UHPLC-QTOF-MS, ultrahigh-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry
- VIP, variable importance in the projection
- Volatiles
- Water-soluble flavor precursors
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Affiliation(s)
- Bing Wang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
| | - Xingang Zhao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
| | - Boyan Zhang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
| | - Yimeng Cui
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
| | - Muzaipaier Nueraihemaiti
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
| | - Qifang Kou
- Ningxia Hongsipu District Tianyuan Liangzhong Sheep Breeding Co., Ltd., Wuzhong 751999, PR China
| | - Hailing Luo
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
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Afzal A, Saeed F, Afzaal M, Maan AA, Ikram A, Hussain M, Usman I, Shah YA, Anjum W. The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: an overview. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Atka Afzal
- Department of Food Science Government College University Faisalabad
| | - Farhan Saeed
- Department of Food Science Government College University Faisalabad
| | - Muhamamd Afzaal
- Department of Food Science Government College University Faisalabad
| | - Abid Aslam Maan
- National Institute of Food Science & Technology University of Agriculture Faisalabad
| | - Ali Ikram
- Department of Food Science Government College University Faisalabad
| | - Muzzamal Hussain
- Department of Food Science Government College University Faisalabad
| | - Ifrah Usman
- Department of Food Science Government College University Faisalabad
| | - Yasir Abass Shah
- Department of Food Science Government College University Faisalabad
| | - Waqas Anjum
- Department of Food Science Government College University Faisalabad
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29
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Consumer Perception of Beef Quality and How to Control, Improve and Predict It? Focus on Eating Quality. Foods 2022; 11:foods11121732. [PMID: 35741930 PMCID: PMC9223083 DOI: 10.3390/foods11121732] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 05/31/2022] [Accepted: 06/07/2022] [Indexed: 12/12/2022] Open
Abstract
Quality refers to the characteristics of products that meet the demands and expectations of the end users. Beef quality is a convergence between product characteristics on one hand and consumers’ experiences and demands on the other. This paper reviews the formation of consumer beef quality perception, the main factors determining beef sensory quality, and how to measure and predict beef eating quality at scientific and industrial levels. Beef quality is of paramount importance to consumers since consumer perception of quality determines the decision to purchase and repeat the purchase. Consumer perception of beef quality undergoes a multi-step process at the time of purchase and consumption in order to achieve an overall value assessment. Beef quality perception is determined by a set of quality attributes, including intrinsic (appearance, safety, technological, sensory and nutritional characteristics, convenience) and extrinsic (price, image, livestock farming systems, commercial strategy, etc.) quality traits. The beef eating qualities that are the most valued by consumers are highly variable and depend mainly on the composition and characteristics of the original muscle and the post-mortem processes involved in the conversion of muscle into meat, the mechanisms of which are summarized in this review. Furthermore, in order to guarantee good quality beef for consumers in advance, the prediction of beef quality by combining different traits in scenarios where the animal, carcass, and muscle cuts can be evaluated is also discussed in the current review.
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30
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Moran L, Vivanco C, Lorenzo JM, Barron LJR, Aldai N. Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography - mass spectrometry. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113472] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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31
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Hastie M, Torrico D, Hepworth G, Jacob R, Ha M, Polkinghorne R, Warner R. Combining hierarchical clustering and preference mapping differentiates consumer preference for dry aged mutton. Meat Sci 2022; 192:108890. [DOI: 10.1016/j.meatsci.2022.108890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 02/08/2022] [Accepted: 06/09/2022] [Indexed: 10/18/2022]
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32
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Lu Z, Li J, Yuan C, Xi B, Yang B, Meng X, Guo T, Yue Y, Gao Y, Liu J, Sun X. Evaluation of Mutton Quality Characteristics of Dongxiang Tribute Sheep Based on Membership Function and Gas Chromatography and Ion Mobility Spectrometry. Front Nutr 2022; 9:852399. [PMID: 35600824 PMCID: PMC9122487 DOI: 10.3389/fnut.2022.852399] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Accepted: 04/07/2022] [Indexed: 01/13/2023] Open
Abstract
Dongxiang tribute sheep have a history of use in food dishes such as "Dongxiang Handgrip," which dates back hundreds of years and is a favorite halal food in northwestern China. However, little is known about the mutton quality characteristics of Dongxiang tribute sheep. Here, we measured the sensory characteristics, nutritional quality, and flavor substances to comprehensively evaluate the mutton quality characteristics of these sheep. The mutton qualities of Dongxiang tribute, Tibetan, Ujumqin, and Hu sheep were comprehensively evaluated by membership function. Subsequently, the volatile components in mutton samples from 30 Dongxiang tribute sheep were detected via gas chromatography and ion mobility spectrometry (GC-IMS), and their fingerprints were established. The result of meat quality revealed that the shear force, the contents of protein, essential amino acid (EAA), non-essential amino acid (NEAA), and n-6/n-3 ratio of Dongxiang tribute mutton were better than the other three breeds. Membership functions were calculated for 10 physical and chemical indexes of mutton quality, and the comprehensive membership function values of the four breeds in order of highest to lowest mutton quality were Tibetan sheep (0.76) > Dongxiang tribute sheep (0.49) > Hu sheep (0.46) > Ujumqin sheep (0.33). Thirty volatile compounds were identified via GC-IMS: seven alcohols, eight aldehydes, five ketones, two esters, two phenols, one ether, one furan, one acid, two hydrocarbons, and one pyrazine. Ketones, aldehydes, and alcohols were the main volatile compounds forming the flavor of Dongxiang tribute sheep mutton. The reliability of the results was validated by PCA (principal component analysis) and similarity analyses. Our results provide reference value for consumers of mutton in China.
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Affiliation(s)
- Zengkui Lu
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Jianye Li
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Chao Yuan
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Bin Xi
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Quality Safety Risk Assessment of Animal Products, Ministry of Agriculture, Lanzhou, China
| | - Bohui Yang
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Xianyu Meng
- Dongxiang Autonomous County Animal Husbandry Development Center, Linxia, China
| | - Tingting Guo
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Yaojing Yue
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Yaqin Gao
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Quality Safety Risk Assessment of Animal Products, Ministry of Agriculture, Lanzhou, China
| | - Jianbin Liu
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
| | - Xiaoping Sun
- Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou, China
- Sheep Breeding Engineering Technology Research Center of Chinese Academy of Agricultural Sciences, Lanzhou, China
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33
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Effects of thyme (Thymus vulgaris L.) addition on the volatile compounds of mutton broth during boiling. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.11.025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Qi S, Wang P, Zhan P, Tian H. Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification. Food Chem 2022; 371:131111. [PMID: 34543928 DOI: 10.1016/j.foodchem.2021.131111] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 08/22/2021] [Accepted: 09/07/2021] [Indexed: 11/28/2022]
Abstract
Thyme (Thymus vulgaris L.) is widely used as a traditional spice in the cooking of goat meat (mutton) due to its distinctive flavor and the ability to weaken the "goaty flavor". To investigate the aroma characteristics of stewed mutton with thyme (SMT), four SMT samples prepared using different cooking utensils were analyzed by gas chromatography-mass spectrometry/olfactometry (GC-MS/O). Totally, 26 aroma-active compounds (AACs) were determined by GC-MS/O and further quantified. Among these, 20 AACs exhibited odor activity values (OAV) greater than 1. However, no significant differences existed among the four SMTs, which indicated that different utensils had little effect on the aroma profile of SMTs. Aroma recombination and omission experiments results showed that nonanal, (E)-2-octenal, and (E,E)-2,4-decadienal had the greatest contribution to the aroma profile of SMTs. These three compounds, together with dimethyl trisulfide, 3-methyl-butanal, octanal, (E)-2-decenal, (E)-2-nonenal, methanethiol, hexanal, (E)-2-undecenal, and 1-octen-3-ol, were confirmed as the key aroma compounds in SMTs.
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Affiliation(s)
- Shasha Qi
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, PR China
| | - Peng Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, PR China
| | - Ping Zhan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, PR China.
| | - Honglei Tian
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, PR China.
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35
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Livestock Management for the Delivery of Ecosystem Services in Fire-Prone Shrublands of Atlantic Iberia. SUSTAINABILITY 2022. [DOI: 10.3390/su14052775] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
In the northwest of the Iberian Peninsula, characterized by its humid climate, large rural areas are being abandoned, mostly in less-favoured areas covered by heathlands, which present a low nutritive quality for livestock production. The high combustibility of these shrublands is driving a high wildfire incidence with negative environmental and economic effects. In this review, some aspects on wildfire occurrence and the potential of grazing livestock to reduce woody phytomass and fire risk in heathland-dominated areas whilst maintaining quality production and preserving biodiversity are summarized. Heathlands may be partially improved—converted to grassland—to better meet animals’ nutritional requirements while acting as ‘natural’ firebreaks. The specific grazing behaviour offers the opportunity to combine different domestic herbivores (mixed grazing) to achieve sustainable systems utilizing heterogeneous resources. Cattle, sheep, goats, and horses may have a role in the provision of different ecosystem services such as food production and biodiversity conservation. Genotype x environment interactions shape the ability of animals to cope with poor vegetation conditions, with smaller species and breeds performing better than larger animals. Goats and horses are indicated to arrest woody encroachment. Sustainable grazing systems are affordable in heathland–grassland mosaics by selecting appropriate livestock species and breeds for quality production, thus favouring rural economies and lowering fire risk.
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36
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Zhang Z, Wang X, Jin Y, Zhao K, Duan Z. Comparison and analysis on sheep meat quality and flavor under pasture-based fattening contrast to intensive pasture-based feeding system. Anim Biosci 2022; 35:1069-1079. [PMID: 35073664 PMCID: PMC9271384 DOI: 10.5713/ab.21.0396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Accepted: 01/12/2022] [Indexed: 11/27/2022] Open
Abstract
Objective The objective of this study was to investigate the effect of 4-month intensive feeding on the meat quality, fatty acid profile, flavor, and growth performance of grazing Hulunbuir sheep (HBS). Methods The HBS were selected 4-months after birth in a pasture rearing system as the experimental animals (n = 44, female, average body weight 23.8±2.2 kg) then divided equally into pasture-based grazing fattening (PAS) and concentrate-included intensive fattening (CON) groups for another 4-month finishing. When finished fattening, all animals were slaughtered to collect musculus longissimus dorsi subcutaneous adipose tissue and to investigate the influences on meat quality, fatty acid profile, flavor and growth performance. Results The results showed lambs in CON group got significantly higher live weight, hot carcass weight, and dressing percentage. The CON group had significantly higher value of redness (a*), lightness (L*) and water holding capacity (p<0.05), significantly lower value of Warner-Bratzler shear force than the PAS group (p<0.05). The subcutaneous fat from CON group lambs demonstrated a significantly higher content of C18:1 and C18:2 (p<0.05), but lower C14:0 and C16:0, indicating an increased degree of unsaturated fatty acid. The content of 4-methyloctanoic acid, 4-ethyloctanoic acid and 4-methylnonanoic acid had increased 2 to 4 times, representing a more intense odor in the CON group. However, the values were still lower than most sheep breeds reported, indicating the indoor feeding system could not fundamentally deteriorate the excellent meat characteristic of HBS. Conclusion It was evident that lambs in CON group exhibited a better meat production performance, improved in meat color, texture and healthier fatty acid profile through pasture-weaned concentrate included intensive fattening system, which offers a good alternative regimen for lamb finishing and has a wide prospection in the HBS meat industry.
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37
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Yang Y, Li J, Jia X, Zhao Q, Ma Q, Yu Y, Tang C, Zhang J. Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics. Foods 2022; 11:foods11020191. [PMID: 35053924 PMCID: PMC8774584 DOI: 10.3390/foods11020191] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 12/31/2021] [Accepted: 01/04/2022] [Indexed: 02/04/2023] Open
Abstract
Tan sheep are greatly preferred by consumers in China because of their nutritional value and unique flavor. However, the meat quality of Tan sheep has decreased due to the change in feeding systems from grazing to indoor. Studies investigating the mechanisms for the decrease in meat quality are limited. A total of 28 Tan sheep were randomly allocated to two treatments, receiving a concentrated diet, or pasture. Flavor precursors and volatile compounds were analyzed with foodomics. E-nose and E-tongue analyses suggested that the aroma and taste profiles differed between the feeding systems. The grazing lambs had higher levels of linoleic acid and n-3 polyunsaturated fatty acids (p < 0.01). Metabolomics indicated that 25 hydrophilic metabolites active in glycolipid and amino acid metabolisms were changed by the feeding system. Among the 57 volatile compounds identified, methional, γ-butyrolactone, benzaldehyde, and ethyl acetate were at concentrations significantly higher in the grazing lambs than the indoor-fed lambs (p < 0.01). These results reveal key changes in flavor precursors and flavor profiles affected by the feeding system, which may provide an initial view of the reason for consumer preference for the grazing Tan sheep.
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Affiliation(s)
- Yuanyuan Yang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (J.L.); (X.J.); (Q.Z.); (Y.Y.); (C.T.)
- Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jing Li
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (J.L.); (X.J.); (Q.Z.); (Y.Y.); (C.T.)
- Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xueting Jia
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (J.L.); (X.J.); (Q.Z.); (Y.Y.); (C.T.)
- Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Qingyu Zhao
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (J.L.); (X.J.); (Q.Z.); (Y.Y.); (C.T.)
- Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Qing Ma
- Institute of Animal Science, Ningxia Academy of Agricultural and Forestry Sciences, Yinchuan 750002, China;
| | - Yanan Yu
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (J.L.); (X.J.); (Q.Z.); (Y.Y.); (C.T.)
- Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chaohua Tang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (J.L.); (X.J.); (Q.Z.); (Y.Y.); (C.T.)
- Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Junmin Zhang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.Y.); (J.L.); (X.J.); (Q.Z.); (Y.Y.); (C.T.)
- Scientific Observing and Experiment Station of Animal Genetic Resources and Nutrition in North China of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Correspondence: ; Tel.: +86-10-6281-5852
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Álvarez C, Koolman L, Whelan M, Moloney A. Effect of Pre-Slaughter Practises and Early Post-Mortem Interventions on Sheep Meat Tenderness and Its Impact on Microbial Status. Foods 2022; 11:foods11020181. [PMID: 35053913 PMCID: PMC8775201 DOI: 10.3390/foods11020181] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/15/2021] [Accepted: 12/20/2021] [Indexed: 01/14/2023] Open
Abstract
Tenderness, together with flavour, is the main quality trait that defines consumer acceptance of sheep meat. The factors affecting tenderness can be grouped as those influenced before slaughter, in the early post-mortem intervention and, finally, during the aging period. These factors have been extensively studied with respect to tenderness, but the impact of early post-mortem interventions and subsequent aging on the microbial quality of the final products has not been broadly reviewed to date. In this review, the authors summarize the most recent knowledge on lamb meat tenderness management and how such practices may impact the final meat quality, especially its microbial status. The impacts of pre-slaughter factors (age, sex, diet, genotype and transport) and post-mortem interventions (chilling regime, electrical stimulation, or hanging method), are described and comprehensively discussed.
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Affiliation(s)
- Carlos Álvarez
- Teagasc Food Research Centre, Department of Food Quality and Sensory Science, D15 DY05 Dublin, Ireland
- Correspondence:
| | - Leonard Koolman
- Teagasc Food Research Centre, Department of Food Safety, D15 DY05 Dublin, Ireland;
- UCD-Centre of Food Safety, School of Public Health, Physiotherapy & Sports Science, University College Dublin, D04 V1W8 Dublin, Ireland
| | - Michael Whelan
- Teagasc Food Research Centre, Meat Technology Ireland, D15 KN3K Dublin, Ireland;
| | - Aidan Moloney
- Teagasc, Animal & Grassland Research and Innovation Centre, Grange, Dunsany, C15 PW93 Meath, Ireland;
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Akinmoladun OF, Fon FN, Mpendulo CT, Hugo A, Falowo AB, Nantapo CTW. Fatty acid profile, oxidative stability of lipids and sensory attributes of water restricted Xhosa goat meat supplemented with vitamin C. ANIMAL PRODUCTION SCIENCE 2022. [DOI: 10.1071/an20238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context
Water scarcity often accompanied by limited water intake (WI) in livestock may result in pre-slaughter stress, thereby affecting meat quality parameters.
Aims
This study was conducted to determine the effect of vitamin C (VC) supplementations on fatty acid (FA), lipids oxidation and sensory attributes of Longissimus lumborum muscles of Xhosa goats subjected to different watering regimen.
Methods
In total, 42 goats were randomly assigned into seven treatments: without water restriction, WR (W0, control); WR of 70% of ad libitum WI (W70); WR of 50% ad libitum WI (W50); WR of 70% of ad libitum WI+3gVC daily (W70+); WR of 50% of ad libitum WI intake+3gVC daily (W50+); WR of 70% of ad libitum WI+3gVC and extra 5gVC given every 8 days (W70++); WR of 50% of ad libitum WI+3gVC and extra 5gVC given every 8 days (W50++). The goats were fed for 75 days and killed following standard procedures. Bodyweight changes, thaw loss, ultimate pH (pHu), thiobarbituric acid reactive substance (TBARS), moisture and fat content, sensory attributes and FA profile of the meat were evaluated.
Key results
Results indicated that the decreased final weight in the untreated groups (W70 and W50) was reduced (P>0.05) in the treated groups (W70+, W50+, W70++, W50++). The treatment effect was not significant (P>0.05) on pHu, thaw loss and TBARS values. The moisture and fat content in the water-restricted groups were lower (P<0.05) than in W0. The meat sensory appearance was affected (P<0.05) by WR. Regardless of VC concentration, vaccenic and docosahexaenoic acid increased (P<0.05), while linolenic acid decreased as the WR levels increased.
Conclusions
WR of 70% and 50% of ad libitum WI, with or without VC, did not negatively affect the meat’s lipid oxidation and FA profile.
Implications
Limited WI reduces body weight. However, a daily dose of VC could help reduce body weight loss during water scarcity.
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Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems. Foods 2021; 10:foods10112822. [PMID: 34829104 PMCID: PMC8619811 DOI: 10.3390/foods10112822] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 11/13/2021] [Accepted: 11/15/2021] [Indexed: 11/16/2022] Open
Abstract
This study was conducted to investigate the carcass traits, meat quality, and volatile compounds of growing lambs under different restricted grazing time and indoor supplementary feeding systems. Fifty 3-month-old male Tan lambs (with similar body weight) were divided into five groups randomly according to grazing time 12 h/d (G12), 8 h/d(G8), 4 h/d(G4), 2 h/d (G2), and 0 h (G0, indoor supplementary feeding). Animals were slaughtered at the end of the experiment, and the longissimus thoracis (LT) samples were collected for further analysis. The results indicated that indoor supplementary feeding improved the percentages of carcass fat and non-carcass fat of pre-slaughter weight (PSW) and decreased the cooking loss of lamb meat. Grazing for 8 h/d or 2 h/d enhanced PSW, carcass, and meat percentages of PSW. Lambs grazing for 2 h/d with supplement and indoor supplementary feeding lambs had a higher level of intramuscular fat and lightness (L*) value and lower cooking loss in the LT muscle, but higher yellowness (b*) and fat content were found in indoor supplementary feeding lambs. More categories of volatile compounds were identified in meat from grazing lambs than from indoor supplementary feeding lambs, but lower content of aldehydes and total volatile flavor compounds was detected in grazing lambs. Overall, the results demonstrated that the feeding system is a main factor that affects lamb meat quality, and proper grazing time can improve the quantity and quality of lamb meat and provide meat with different flavors to the consumers.
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41
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Zhang X, Han L, Hou S, Raza SHA, Wang Z, Yang B, Sun S, Ding B, Gui L, Simal-Gandara J, Shukry M, Sayed SM, Al Hazani TMI. Effects of different feeding regimes on muscle metabolism and its association with meat quality of Tibetan sheep. Food Chem 2021; 374:131611. [PMID: 34863603 DOI: 10.1016/j.foodchem.2021.131611] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 11/03/2021] [Accepted: 11/11/2021] [Indexed: 12/14/2022]
Abstract
This study aimed to explore the effects of different feeding regimes on muscle metabolism and its association with meat quality of Tibetan sheep through correlation analysis of meat quality and differential metabolites using untargeted and targeted metabolomics. The untargeted metabolome was detected by UHPLC-QTOF-MS, and the targeted metabolome was detected by UHPLC-QQQ-MS (amino acids) and GC-MS (fatty acids). Based on the researched results, the nutritional quality of meat, including the content of protein and fat and the edible quality of meat, including tenderness, water holding capacity (WHC), texture, and flavor of Tibetan sheep were superior in the stall-feeding group (GBZ) than in the traditional grazing group (CBZ). In the GBZ group, the key upregulated metabolites and metabolic pathways were dominated by essential amino acids (EAAs) and amino acid metabolism as well as the key downregulated metabolites and metabolic pathways were dominated by polyunsaturated fatty acids (PUFA) and lipid metabolism. Correlation analysis showed that there was a significant correlation between the results of untargeted metabolomics and some phenotypic data, including shear force, cooking loss, drip loss, chewiness, elasticity, flavor, and the content of protein and fat. Taken together, stall-feeding would be appropriate for the production of Tibetan mutton, offering better mouthfeel and higher nutrition by altering the muscle metabolism and increasing the beneficial compound deposition in the muscle.
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Affiliation(s)
- Xue Zhang
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People's Republic of China
| | - Lijuan Han
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People's Republic of China
| | - Shengzhen Hou
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People's Republic of China.
| | - Sayed Haidar Abbas Raza
- National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zhiyou Wang
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People's Republic of China
| | - Baochun Yang
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People's Republic of China
| | - Shengnan Sun
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People's Republic of China
| | - Baoan Ding
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People's Republic of China
| | - Linsheng Gui
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People's Republic of China
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Mustafa Shukry
- Department of Physiology, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh 22511, Egypt
| | - Samy M Sayed
- Department of Science and Technology, University College-Ranyah, Taif University, Ranyah 21975, Saudi Arabia
| | - Tahani Mohamed Ibrahim Al Hazani
- Biology Department, College of Science and Humanities, Prince Sattam bin Abdulaziz University, P.O. Box: 83, Al-Kharj 11940, Saudi Arabia
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Hu C, Ding L, Jiang C, Ma C, Liu B, Li D, Degen AA. Effects of Management, Dietary Intake, and Genotype on Rumen Morphology, Fermentation, and Microbiota, and on Meat Quality in Yaks and Cattle. Front Nutr 2021; 8:755255. [PMID: 34859030 PMCID: PMC8632495 DOI: 10.3389/fnut.2021.755255] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Accepted: 10/11/2021] [Indexed: 12/20/2022] Open
Abstract
Traditionally, yaks graze only natural grassland, even in harsh winters. Meat from grazing yaks is considered very healthy; however, feedlot fattening, which includes concentrate, has been introduced. We questioned whether this change in management and diet would have an impact on the rumen and meat quality of yaks. This study examined the morphology, fermentation, and microbiota of the rumen and the quality of meat of three groups of bovines: (1) grazing yaks (GYs, 4-year olds), without dietary supplements; (2) yaks (FYs, 2.5-year olds) feedlot-fattened for 5 months after grazing natural pasture; and (3) feedlot-fattened cattle (FC, Simmental, 2-year olds). This design allowed us to determine the role of diet (with and without concentrate) and genotype (yaks vs. cattle) on variables measured. Ruminal papillae surface area was greater in the FYs than in the GYs (P = 0.02), and ruminal microbial diversity was greater but richness was lesser in the GYs than in the FC and FYs. Concentrations of ruminal volatile fatty acids were greater in the yaks than in the cattle. In addition, both yak groups had higher protein and lower fat contents in meat than the FC. Meat of GY had a lower n6:n3 ratio than FY and FC, and was the only group with a ratio below r, which is recommended for healthy food. Essential amino acids (EAA), as a proportion of total AA and of non-essential AA of yak meat, met WHO criteria for healthy food; whereas FC did not.
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Affiliation(s)
- Changsheng Hu
- State Key Laboratory of Grassland Agro-Ecosystem, School of Life Sciences, Lanzhou University, Lanzhou, China
| | - Luming Ding
- State Key Laboratory of Grassland Agro-Ecosystem, School of Life Sciences, Lanzhou University, Lanzhou, China
- Qinghai Provincial Key Laboratory of Adaptive Management on Alpine Grassland, Qinghai University, Xining, China
| | - Cuixia Jiang
- State Key Laboratory of Grassland Agro-Ecosystem, School of Life Sciences, Lanzhou University, Lanzhou, China
| | - Chengfang Ma
- State Key Laboratory of Grassland Agro-Ecosystem, School of Life Sciences, Lanzhou University, Lanzhou, China
| | - Botao Liu
- Gansu Devotion Biotechnology Co., Ltd., Zhangye, China
| | - Donglin Li
- Qinghai Qilian Yida Meat Co., Ltd., Qinghai, China
| | - Abraham Allan Degen
- Desert Animal Adaptations and Husbandry, Wyler Department of Dryland Agriculture, Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Beer Sheva, Israel
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Wang B, Zhao X, Li Z, Luo H, Zhang H, Guo Y, Zhang C, Ma Q. Changes of Metabolites and Gene Expression under Different Feeding Systems Associated with Lipid Metabolism in Lamb Meat. Foods 2021; 10:foods10112612. [PMID: 34828897 PMCID: PMC8619812 DOI: 10.3390/foods10112612] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 10/23/2021] [Accepted: 10/26/2021] [Indexed: 01/12/2023] Open
Abstract
The effects of the different feeding systems, graze feeding (GSF), time-limited graze feeding (GF), and stall-feeding (SF)) on the fatty acid content, metabolites, and genes expression of the longissimus dorsi (LD) in Tan lambs were investigated in the present study. Thirty-nine 4-month-old male Tan lambs with similar body weight (24.91 ± 1.74 kg) were selected and divided into the three feeding systems (n = 13) randomly. Lambs were slaughtered after 83 days of the feeding trails, and LD muscle samples were collected for further analysis. The results indicated that different feeding systems have no significant effect on short-chain fatty acids in Tan lambs (p > 0.05). However, the total saturated fatty acids (∑SFA) and monounsaturated fatty acids (∑MUFA) in the GSF and GF groups were lower than those in the SF group (p < 0.001). The total polyunsaturated fatty acids (∑PUFA) in the GSF group were higher than those in the GF and SF groups (p < 0.001). Moreover, in the comparison of both GF vs GSF groups and SF vs GSF groups, metabolomic analysis showed that metabolites such as cis-(6,9,12)-linolenic acid, arachidic acid, acetylcarnitine, and L-carnitine with lower concentration were significantly enriched in the biosynthesis of unsaturated fatty acid pathway (p < 0.05), but metabolites such as phosphorylcholine, glycerophosphocholine, cytidine 5'-diphosphocholine, and glycerol-3-phosphate with higher concentrations were enriched in the glycerophospholipid metabolism pathway. KEGG (Kyoto Encyclopedia of Genes and Genomes) analysis of the results indicated that in the comparison of the GSF group with the SF group, differentially expressed genes (DEGs) such as LIPC, ERFE, FABP3, PLA2R1, LDLR, and SLC10A6, were enriched in the steroid biosynthesis and cholesterol metabolism pathways. In addition, differential metabolites and genes showed a significant correlation with the content of ∑SFA, ∑MUFA, and ∑PUFA in lamb meat (p < 0.05). These findings demonstrated that the feeding system was an important factor in regulating fatty acid content by affecting lipid-metabolism-related metabolites and gene expression in muscle, and graze-feeding system provided lamb meat with higher ∑PUFA content than time-limited-grazing and stall-feeding systems.
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Affiliation(s)
- Bo Wang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (B.W.); (X.Z.); (Z.L.); (Y.G.); (C.Z.)
| | - Xingang Zhao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (B.W.); (X.Z.); (Z.L.); (Y.G.); (C.Z.)
| | - Zhen Li
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (B.W.); (X.Z.); (Z.L.); (Y.G.); (C.Z.)
| | - Hailing Luo
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (B.W.); (X.Z.); (Z.L.); (Y.G.); (C.Z.)
- Correspondence: ; Tel./Fax: +86-010-62734597
| | - Hao Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Yanping Guo
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (B.W.); (X.Z.); (Z.L.); (Y.G.); (C.Z.)
| | - Can Zhang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; (B.W.); (X.Z.); (Z.L.); (Y.G.); (C.Z.)
| | - Qing Ma
- Research Center of Grass and Livestock, Ningxia Academy of Agriculture and Forestry Science, Yinchuan 750002, China;
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Review: Improving the nutritional, sensory and market value of meat products from sheep and cattle. Animal 2021; 15 Suppl 1:100356. [PMID: 34600858 DOI: 10.1016/j.animal.2021.100356] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 08/02/2021] [Accepted: 08/13/2021] [Indexed: 12/13/2022] Open
Abstract
This paper focuses on improving the sensory, health attributes and meat yield of beef and lamb meats. Value for meat is defined as the weight of meat × price/kg received with price linked to eating quality. To maximise value across the supply chain, accurate carcass grading systems for eating quality and yield are paramount. Grading data can then be used to target consumers' needs at given price points and then to tailor appropriate production and genetic directions. Both the grading methodologies and key phenotypes are complex and still under intensive research with international collaboration to maximise opportunities. In addition, there is value in promoting the health aspects of red meats served as whole trimmed meats. Typically, the total fat content is relatively low (less than 5%) and for forage systems, they deliver a very significant content of long-chain n-3 fatty acids. Further research is needed to clarify the healthiness or otherwise of ground beef served as burgers given the fat content is typically 20% or more. It is important to continue to improve the feedback to producers regarding the quantity and quality of the products they produce to target new value opportunities in a transparent and quantitative manner.
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Prache S, Schreurs N, Guillier L. Review: Factors affecting sheep carcass and meat quality attributes. Animal 2021; 16 Suppl 1:100330. [PMID: 34400114 DOI: 10.1016/j.animal.2021.100330] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 05/26/2021] [Accepted: 05/28/2021] [Indexed: 12/17/2022] Open
Abstract
Sheep meat comes from a wide variety of farming systems utilising outdoor extensive to indoor intensive with animals of various ages at slaughter. In Europe, slaughter may occur from 4 weeks of age in suckling light lambs to adult ages. More than any other animal species used for meat production, there are strong country-specific preferences for sheep meat quality linked to production system characteristics such as dairy or grassland-based systems. This article critically reviews the current state of knowledge on factors affecting sheep carcass and meat quality. Quality has been broken down into six core attributes: commercial, organoleptic, nutritional, technological, safety and image, the latter covering aspects of ethics, culture and environment associated with the way the meat is produced and its origin, which are particularly valued in the many quality labels in Europe. The quality of meat is built but can also deteriorate along the continuum from the conception of the animal to the consumer. Our review pinpoints critical periods, such as the gestation and the preslaughter and slaughter periods, and key factors, such as the animal diet, via its direct effect on the fatty acid profile, the antioxidant and volatile content, and indirect effects mediated via the age of the animal. It also pinpoints methodological difficulties in predicting organoleptic attributes, particularly odour and flavour. Potential antagonisms between different dimensions of quality are highlighted. For example, pasture-feeding has positive effects on the image and nutritional attributes (through its effect on the fatty acid profile of meat lipids), but it increases the risk of off-odours and off-flavours for sensitive consumersand the variability in meat quality linked to variability of animal age at slaughter. The orientation towards more agro-ecological, low-input farming systems may therefore present benefits for the image and nutritional properties of the meat, but also risks for the commercial (insufficient carcass fatness, feed deficiencies at key periods of the production cycle, irregularity in supply), organoleptic (stronger flavour and darker colour of the meat) and variability of sheep carcass and meat quality. Furthermore, the genetic selection for lean meat yield has been effective in producing carcasses that yield more meat, but at a penalty to the intramuscular fat content and eating quality of the meat, and making it more difficult to finish lambs on grass. Various tools to assess and predict quality are in development to better consider the various dimensions of quality in consumer information, payment to farmers and genetic selection.
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Affiliation(s)
- S Prache
- Université d'Auvergne, INRA, Vetagro Sup, UMR Herbivores, 63122 St-Genès-Champanelle, France.
| | - N Schreurs
- Animal Science, School of Agriculture and Environment, PN433, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
| | - L Guillier
- Université Paris Est, Anses, Risk Assessment Department, 94701 Maisons-Alfort, France
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Influence of feeding system on Longissimus thoracis et lumborum volatile compounds of an Iberian local lamb breed. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106417] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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47
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Echegaray N, Domínguez R, Bodas R, Montañés M, García JJ, Benito A, Bermúdez R, Purriños L, Lorenzo JM. Characterization of volatile profile of longissimus thoracis et lumborum muscle from Castellana and INRA 401 lambs reared under commercial conditions. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106396] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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48
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Influence of the Production System (Intensive vs. Extensive) at Farm Level on Proximate Composition and Volatile Compounds of Portuguese Lamb Meat. Foods 2021; 10:foods10071450. [PMID: 34206561 PMCID: PMC8307059 DOI: 10.3390/foods10071450] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/07/2021] [Accepted: 06/18/2021] [Indexed: 11/17/2022] Open
Abstract
Today’s society demands healthy meat with a special emphasis on integrated animal husbandry combined with the concern for animal welfare. In this sense, the raising of lambs in an extensive system has been one of the most common practices, which results in meats with high nutritional value. However, both the production system and the diet play a fundamental role in the chemical composition of the meat, which has a direct impact on the content of volatile compounds. Thus, the aim of this study was to determine the effect of two production systems (intensive and extensive) on the chemical composition and volatile profile of lamb meat. Twenty-eight lambs of the Bordaleira-de-Entre-Douro-e-Minho (BEDM) sheep breed were raised for meat production under the intensive or extensive system and were fed with concentrate and pasture, respectively. All animals were carried out in the muscle longissimus thoracis et lumborum. Results evidenced that all the composition parameters were affected by the production system. Extensively-reared lambs produced meat with the highest fat and protein contents, while these animals had the lowest percentages of moisture and ash. Similarly, the total content of volatile compounds was affected (p < 0.05) by the production system and were higher in the meat of lambs reared extensively. Furthermore, the content of total acids, alcohols, aldehydes, esters, ethers, furans and sulfur compounds as well as most of the individual compounds were also affected (p < 0.05) by the production system, whereas total hydrocarbons and ketones were not affected (p > 0.05). As a general conclusion, the production system had very high influence not only in proximate composition but also in the volatile compounds.
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49
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Kaczmarska K, Taylor M, Piyasiri U, Frank D. Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia. Foods 2021; 10:foods10040801. [PMID: 33917948 PMCID: PMC8068397 DOI: 10.3390/foods10040801] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/25/2021] [Accepted: 04/06/2021] [Indexed: 11/16/2022] Open
Abstract
Demand for plant-based proteins and plant-based food products is increasing globally. This trend is driven mainly by global population growth and a consumer shift towards more sustainable and healthier diets. Existing plant-based protein foods and meat mimetics often possess undesirable flavor and sensory properties and there is a need to better understand the formation of desirable meat-like flavors from plant precursors to improve acceptance of novel high-protein plant foods. This study aimed to comprehensively characterize the non-volatile flavor metabolites and the volatiles generated in grilled meat (beef, chicken, and pork) and compare these to commercially available meat substitutes and traditional high-protein plant-based foods (natto, tempeh, and tofu). Solid phase microextraction with gas-chromatography mass-spectrometry was used for elucidation of the flavor volatilome. Untargeted characterization of the non-volatile metabolome was conducted using Orbitrap mass spectrometry and Compound DiscovererTM datamining software. The study revealed greater diversity and higher concentrations of flavor volatiles in plant-based foods in comparison to grilled meat, although the odor activity of specific volatiles was not considered. On average, the total amount of volatiles in plant-based products were higher than in meat. A range of concentrations of free amino acids, dipeptide, tripeptides, tetrapeptides, nucleotides, flavonoids, and other metabolites was identified in meat and plant-based foods.
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Affiliation(s)
| | - Matthew Taylor
- CSIRO Land & Water, Canberra, ACT 2601, Australia
- Correspondence: (M.T.); (D.F.); Tel.: +61-2-6246-4404 (M.T.)
| | - Udayasika Piyasiri
- CSIRO Agriculture and Food, North Ryde, NSW 2113, Australia; (K.K.); (U.P.)
| | - Damian Frank
- CSIRO Agriculture and Food, North Ryde, NSW 2113, Australia; (K.K.); (U.P.)
- Centre for Advanced Food Enginomics, The University of Sydney, Sydney, NSW 2006, Australia
- Correspondence: (M.T.); (D.F.); Tel.: +61-2-6246-4404 (M.T.)
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Dunshea F, Ha M, Purslow P, Miller R, Warner R, Vaskoska RS, Wheeler TL, Li X. Meat Tenderness: Underlying Mechanisms, Instrumental Measurement, and Sensory Assessment. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.10489] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
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