Determination of lipid profiles of Dezhou donkey meat using an LC‐MS‐based lipidomics method
| Autor: | Mengqing Lv, Xiaojing Jiang, Mengmeng Li, Changfa Wang, Mingxia Zhu, Wenqiong Chai, Dongmei Fan, Yongxiang Liu, Yonghui Wang, Qingxin Wei |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Phosphatidylethanolamine
chemistry.chemical_classification Meat Equidae Glycerophospholipids Lipids Tenderness chemistry.chemical_compound chemistry Tandem Mass Spectrometry Lipidomics Saturated fatty acid medicine Animals Intramuscular fat Donkey Food science medicine.symptom Muscle Skeletal Food Analysis Chromatography Liquid Food Science Polyunsaturated fatty acid |
| Zdroj: | Journal of Food Science. 86:4511-4521 |
| ISSN: | 1750-3841 0022-1147 |
| DOI: | 10.1111/1750-3841.15917 |
| Popis: | Intramuscular fat (IMF) is an important factor affecting meat quality, but lipid and metabolic profiles of donkey meat remain unclear. The present study was conducted to investigate lipid characteristics in different parts of Dezhou donkey using lipidomics. The results show that IMF was more abundant in longissimus dorsi muscle (LDM) than rump muscle (RM) and hamstring muscle (HM), and mainly composed of triglycerides (TGs) rich in saturated fatty acid (SFAs) and monounsaturated fatty acid (MUFAs). A total of 1143 lipids belonging to 14 subclasses were identified in donkey meat, of which 73 lipids (23 upregulated and 50 downregulated) including glycerolipids (GLs), glycerophospholipids (GPs) and sphingolipids (SPs) were significantly different and are therefore potential biomarkers in LDM versus RM versus HM analyses (variable importance in projection >1, p |
| Databáze: | OpenAIRE |
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