过瘤胃蛋氨酸对牦牛半腱肌肉品质、挥发性风味物质及脂肪酸组成的影响

doi:10.11843/j.issn.0366-6964.2024.03.023

Abstract

Abstract: This study was conducted to explore the effects of rumen-protected methionine (RPM) on meat quality, volatile flavor substances and fatty acid composition of yak semitendinosus. Twenty-four Maiwa male yaks (4 years old; body weight:252.79±15.95 kg) were randomly divided into 4 groups:1) basal diet (CON), 2) basal diet + 5 g·d^-1 RPM (RPM1), 3) basal diet + 10 g·d^-1 RPM (RPM2), and 4) basal diet + 15 g·d^-1 RPM (RPM3). Yaks were slaughtered after feeding 70 days. The results showed that the fat content in the RPM3 group was significantly higher than those in RPM1 and RPM2 groups (P<0.05). The crude protein content in the RPM1, RPM2 and RPM3 groups were significantly higher than that in the CON group (P<0.05). A total of 42 volatile flavor compounds were detected in yak semitendinosus samples. According to the relative odor activity value, there were 9, 11, 9 and 10 key volatile flavor compounds in the CON, RPM1, RPM2 and RPM3 groups, respectively. The key volatile flavor compounds provided yak semitendinosus with unique meat flavor and fat flavor. Nonanal was the main volatile flavor compound in the CON, RPM1 and RPM2 groups, while octenol was the main volatile flavor compound in RPM3 group. The content of aldehydes in the RPM1 group was the highest among the treatments, and the types of alcohols and hydrocarbons in the RPM2 group were the most among the treatments. A total of 16 fatty acids were detected in yak semitendinosus samples. The total saturated fatty acids in the CON group were significantly lower than those in the RPM1 and RPM2 groups (P<0.05), and palmitic acid in the RPM1 and RPM2 groups were significantly higher than those in other groups (P<0.05), docosanoic acid in the RPM1 group was significantly higher than those in the CON and RPM3 groups (P<0.05). The total monounsaturated fatty acids in RPM1 group were significantly higher than those in RPM2 and RPM3 groups (P<0.05), and the myristicoleic acid in RPM1 group was significantly lower than those in other groups (P<0.05), heptadecenoic acid in CON group was significantly higher than those in other groups (P<0.05), tetracosenoic acid in the RPM1 group was significantly higher than that in the RPM2 group (P<0.05). There was no significant difference in total polyunsaturated fatty acids among the groups (P>0.05). Inconclusion, the flavor richness volatile flavor substances content of yak semitendinosus in the 10 g·d^-1 RPM group were the highest. The fatty acid content in the 5 g·d^-1 RPM group was the highest, and the distribution was reasonable.

Key words: rumen-protected methionine, yak semitendinosus, meat quality, volatile flavor compounds, fatty acids

CLC Number:

S823.85.5

ZUO Zizhen, WANG Haibo, CHAI Zhixin, FU Jianhui, ZHANG Xiangfei, LUO Xiaolin, ZHONG Jincheng. Effects of Rumen-protected Methionine on Meat Quality, Volatile Flavor Compounds and Fatty Acid Composition of Yak Semitendinosus[J]. Acta Veterinaria et Zootechnica Sinica, 2024, 55(3): 1102-1114.

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Effects of Rumen-protected Methionine on Meat Quality, Volatile Flavor Compounds and Fatty Acid Composition of Yak Semitendinosus

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