基于HS-GC-MS探究不同混合比例青贮饲料对羊肉挥发性物质的影响

doi:10.11843/j.issn.0366-6964.2025.07.024

摘要/Abstract

摘要：

旨在探究饲喂不同混合比例青贮日粮对羊肉挥发性风味物质的影响。选取18只体重相近、遗传背景一致的3月龄澳湖杂交F1代公羔，分为3组(n=6)，分别为T1、T2和T3组，T1组饲喂的全株玉米和全株大豆混贮比例为8:2、T2组为7:3、T3组为6:4。饲喂60 d后，采集背最长肌样本检测脂肪酸含量，并利用HS-GC-MS技术检测羊肉中挥发性物质。通过变量重要性投影(variable importance in the projection, VIP)、香气活性值(odor activity value, OAV)和挥发性物质注释风味的方法筛选羊肉关键风味物质。结果显示，T3组羊肉中单不饱和脂肪酸(monounsaturated fatty acids, MUFA)和多不饱和脂肪酸(polyunsaturated fatty acids, PUFA)均显著高于T2组(P < 0.05)。在羊肉中共鉴定出290种挥发性化合物，含量由高到低依次为醛类、醇类、酮类、酯类等14类化合物。通过OAVs筛选出12种对羊肉风味有贡献的挥发性物质，其中，醛类对羊肉整体香气的贡献最大，且T3组中癸醛、辛醛、壬醛和庚醛的OAV均显著高于T1组(P < 0.05)。VIP结合OAV以及挥发性物质注释风味的结果显示，辛醛、癸醛和1-辛烯-3-醇既是不同处理组的差异挥发性物质和羊肉风味的贡献者，也是产生青草味、甜味、果味、花香味等有益于羊肉风味的特征性物质。综上，辛醛、癸醛和1-辛烯-3-醇是引起饲喂不同混合比例青贮饲料羊肉风味差异的关键物质，且玉米和大豆6:4混贮(T3组)是有利于羊肉风味的最佳混贮比例。本研究揭示了玉米和大豆混合青贮饲料对羊肉风味的影响，为优化日粮组成改善羊肉风味品质提供了科学依据。

关键词: HS-GC-MS, 混合青贮, 羊肉, 挥发性风味物质

Abstract:

The aim was to investigate the effects of different mixing ratios of silage dietary on the volatile flavor compounds of lamb meat. Eighteen 3-month-old male Australian White×Hu sheep hybrid F1 lamb, with similar body weights and genetic backgrounds, were randomly divided into 3 groups (n=6): T1, T2, and T3, and were fed mixed silages of whole-plant corn and whole-plant soybean at ratios of 8 ∶2, 7 ∶3, and 6 ∶4, respectively. After 60 days of feeding, longissimus dorsi muscle samples were collected to analyze fatty acid profiles and volatile compounds (VOCs) using headspace gas chromatography-mass spectrometry (HS-GC-MS). Key flavor compounds in the lamb meat were identified through variable importance in the projection (VIP), odor activity value (OAV), and volatile compound annotation methods. Results showed that monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) in the T3 group were significantly higher than those in the T2 group (P < 0.05). A total of 290 VOCs were identified in lamb meat, and categorized into 14 classes, with aldehydes, alcohols, ketones, and esters being the most abundant. OAV analysis identified 12 VOCs contributing to lamb flavor, among which aldehydes exhibited the highest overall contribution. The OAVs of decanal, nonanal, octanal, and heptanal in the T3 group were significantly higher than those in the T1 group (P < 0.05). VIP and OAV analyses with flavor annotations revealed that octanal, decanal, and 1-octen-3-ol served as both differential volatile markers among treatments and key contributors to desirable lamb flavors, including grassy, sweet, fruity, and floral. In summary, octanal, decanal, and 1-octen-3-ol are critical VOCs driving flavor differences in lamb meat under varying silage ratios, with the 6∶4 corn-to-soybean (T3) blend optimal for enhancing flavor quality. This research elucidates the impact of mixed corn-soybean silage diets on lamb flavor and provides a scientific basis for optimizing dietary formulations to improve meat flavor.

Key words: HS-GC-MS, mixed silage, lamb meat, volatile compounds

中图分类号:

S822

宋娟娟, 孙旭春, 陈慧丽, 王春卉, 栗登攀, 马克岩, 马友记. 基于HS-GC-MS探究不同混合比例青贮饲料对羊肉挥发性物质的影响[J]. 畜牧兽医学报, 2025, 56(7): 3316-3326.

SONG Juanjuan, SUN Xuchun, CHEN Huili, WANG Chunhui, LI Dengpan, MA Keyan, MA Youji. Exploring the Effects of Different Ratios Mixed Silage on Volatile Compounds in Lamb Meat by HS-GC-MS[J]. Acta Veterinaria et Zootechnica Sinica, 2025, 56(7): 3316-3326.

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原料 Ingredient	含量 Content	营养成分 Nutrients component	处理 Treatment
原料 Ingredient	含量 Content	营养成分 Nutrients component	8∶2(T1)	7∶3(T2)	6∶4(T3)
混合青贮料 Mixed silage	38.47	粗蛋白 CP	17.54	17.99	18.37
苜蓿 Alfalfa	3.59	粗脂肪 EE	3.96	4.13	4.34
麦草秸秆 Wheat straw	3.59	粗灰分 Ash	5.76	5.35	4.98
玉米 Corn	24.00	中性洗涤纤维 NDF	31.30	32.17	33.39
麸皮 Wheat bran	12.67	酸性洗涤纤维 ADF	15.92	14.63	13.7
豆粕 Soybean meal	10.67	钙 Ca	0.68	0.72	0.78
预混料 Premix^①	2.61	磷 P	0.43	0.46	0.49
反刍先锋 Ruminating pioneer	1.47
盐 NaCl	1.50
脱霉剂 Antifungal agent	0.10
小苏打 NaHCO₃	1.33
总计 Total	100.00

项目 Item	处理 Treatment			标准误 SEM	P值 P-value
项目 Item	8∶2(T1)	7∶3(T2)	6∶4(T3)	标准误 SEM	P值 P-value
癸酸 C10:0	0.14	0.13	0.12	0.005	0.06
月桂酸 C12:0	0.19	0.18	0.17	0.007	0.078
肉豆蔻酸 C14:0	2.07^b	2.60^a	2.02^b	0.057	< 0.001
棕榈酸 C16:0	14.67	15.04	13.96	0.701	0.304
硬脂酸 C18:0	16.19	16.52	16.10	0.702	0.822
棕榈油酸 C16:1	1.41^a	1.29^b	0.88^c	0.054	< 0.001
油酸 C18:1	37.59^b	36.29^b	41.57^a	0.729	0.001
亚油酸 C18:2n6c	4.38^b	4.60^ab	5.56^a	2.037	0.025
α-亚麻酸 C18:3n3	0.61^b	0.58^b	0.74^a	0.214	0.003
γ-亚麻酸 C18:3n6	6.38^b	7.21^a	6.61^b	0.018	< 0.001
二十碳三烯酸 C20:3n3	2.57^b	2.39^b	2.53^a	0.163	0.006
二十碳二烯酸 C20:2	0.34^b	0.52^b	0.53^a	0.035	0.02
花生四烯酸 C20:4n6	2.89	2.37	2.92	0.313	0.830
二十碳五烯酸 C20:5n3	0.13^c	0.18^b	0.21^a	0.125	0.008
二十二碳六烯酸 C22:6n3	0.51^b	0.46^c	0.66^a	0.017	0.007
共轭亚油酸 C18:2c9t11	0.13^b	0.13^b	0.14^a	0.040	0.005
饱和脂肪酸 SFA	33.26^ab	34.47^a	32.37^b	0.307	0.031
单不饱和脂肪酸 MUFA	39.00^b	37.58^b	42.45^a	1.274	0.007
多不饱和脂肪酸 PUFA	17.94^ab	17.44^b	19.90^a	1.179	0.014

分类 Type	化合物名称 Compounds name		处理 Teratment			标准误 SEM	P值 P-Value
分类 Type	化合物名称 Compounds name		T1	T2	T3	标准误 SEM	P值 P-Value
醛类 Aldehyd	(E, E)-2, 4-壬二烯醛	(E, E)-2, 4-Nonadienal	736.82	732.55	753.10	1.561	0.063
	癸醛	Decanal	3.16^b	3.24^b	3.82^a	0.085	< 0.001
	辛醛	Octanal	284.15^b	289.4^ab	301.89^a	1.481	0.041
	壬醛	Nonana	94.29^b	98.76^ab	104.63^a	0.942	0.049
	庚醛	Heptanal	9.65^b	9.87^ab	11.35^a	0.465	0.034
	(E)-2-壬烯醛	(E)-2-Nonenal	859.73	855.61	872.51	1.490	0.052
醇类 Alcohol	1-辛烯-3-醇	1-Hexen-3-ol	20.12^c	22.85^b	27.48^a	1.061	0.017
	1-辛醇	1-Octanol	1.81^b	1.93^ab	2.20^a	0.053	0.029
	己醇	1-Hexanol	3.53	3.48	3.65	0.042	0.066
	1-戊醇	1-Pentanol	1.94^a	1.88^ab	1.80^b	0.035	0.048
酮类 Keton	2-庚酮	2-Heptanone	1.43^a	1.21^b	1.26^ab	0.047	0.043
酯类 Ester	丁酸丁酯	Butanoic acid, buty lester	1.21	1.19	1.15	0.035	0.077

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