基于HS-SPME-GC-MS和OPLS-DA模型探究不同嫩度驴肉的关键挥发性物质成分差异

doi:10.11843/j.issn.0366-6964.2022.12.012

Abstract

Abstract: The purpose of this experiment was to detect the volatile compounds in donkey meat, explore the key differential flavor substances related to the tenderness of Guangling donkey, and analyze the function and relationship between key volatile compounds and genes related to tenderness. The 30 female Guangling donkeys with the same growth environment and rearing conditions and similar age were selected as the research objects. The shear force and intramuscular fat were measured and divided into high tenderness group (HT, n=4) and low tenderness group (LT, n=4) according to the content difference. The volatile components in longissimus dorsi muscle of Guangling donkey were detected by HS-SPME-GC-MS technology, the key flavor compounds of donkey meat were screened by odor activity value (OAV). In addition, multivariate statistical analysis was used to obtain variable importance in the projection (VIP) to screen the key difference flavor substances related to tenderness, and then Pearson coefficient and transcriptomics were used for joint analysis. The relationship between key flavor substances and differential genes in donkey meat tenderness were explored. A total of 41 volatile substances were identified in the longissimus dorsi of Guangling donkey, including alcohols, aldehydes, hydrocarbons, ketones, esters and 2 other substances. Thirteen key flavor compounds were screened by OAV, and it was found that the main volatile compounds and contributors affecting donkey meat were aldehydes. Through VIP and OAV values, 1-octen-3-ol, 1-octanol and lauryl aldehyde were screened out as the difference substances of tenderness and the key flavor substances that contributed to the flavor of donkey meat. Pearson coefficient was used to screen the differential genes related to key flavor substances and KEGG function analysis was performed. It was found that 1-octen-3-ol related genes were mainly enriched in fructose and mannose metabolism, glycolysis/gluconeogenesis, pancreatic Glucagon signaling pathway, etc.; 1-octanol related genes were mainly enriched in insulin signaling pathway, butyrate metabolism, type 2 diabetes, various adipocytokine signaling pathways, etc.; lauraldehyde related genes were mostly enriched in secondary metabolites biosynthesis, insulin signaling pathway, glycolysis/gluconeogenesis, pentose phosphate pathway, etc.. These pathways might be involved in the formation of key flavor compounds 1-octen-3-ol, 1-octanol and lauraldehyde in donkey meat. In this study, SPME-GC-MS technology was used to detect the flavor volatile substances in donkey meat and analyze the flavor differences of donkey meat with different tenderness, and 3 different tenderness substances and key flavor substances were screened out, including 1-octene-3-ol, 1-octanol and lauryl aldehyde. KEGG enrichment results showed that glycolysis/gluconeogenesis, glucagon signaling pathway, PPAR signaling pathway, fructose and mannose metabolism, and MAPK signaling pathway may be involved in the formation of 1-octene-3-ol, 1-octanol and lauryl aldehyde, which provides a new direction for molecular improvement and breeding of Guangling donkey meat tenderness and flavor.

Key words: tenderness, flavor, multivariate statistical, transcriptomics

CLC Number:

S822

LI Wufeng, QIU Lixia, GUAN Jiawei, LI Li, DU Min. Exploring the Differences of Key Volatile Compounds in Donkey Meat with Different Tenderness Based on HS-SPME-GC-MS and OPLS-DA Models[J]. Acta Veterinaria et Zootechnica Sinica, 2022, 53(12): 4258-4270.

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Exploring the Differences of Key Volatile Compounds in Donkey Meat with Different Tenderness Based on HS-SPME-GC-MS and OPLS-DA Models

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