基于脂质组学和风味组学分析日龄、品种对鸭胸肌风味的影响

doi:10.11843/j.issn.0366-6964.2024.10.014

Abstract

Abstract:

This study aimed to investigate the effects of age and breed on the lipid composition and flavor compounds of duck breast muscles. Using liquid chromatography-mass spectrometry technology and headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry to determine lipid composition and detect volatile flavor compounds in the breast muscle of 120 days old Liancheng White duck (LC120), 500 days old Liancheng White duck (LC500), and 500 days old Longyan Shanma duck (SM500).Univariate statistical analysis and partial least squares discriminant analysis (PLS-DA) were used to screen for differential lipids and volatile flavor compounds, then relative odor activity values (ROAV) were calculated to determine the main substances affecting duck flavor. The results showed that a total of 1 615 lipids were identified in LC120, LC500, and SM500. In the comparison between LC120 and LC500 were identified 26 differential lipids, with the main types of different lipids were triglycerides (TG). The 38 differential lipids were screened in the comparison between SM500 and LC500, mainly reflected in phosphatidylcholine (PC). Further analysis revealed that unsaturated fatty acids on the structural sites of TG and PC could affect the formation of volatile compounds in meat. In LC120 and LC500, the sn-2 positions of the TG side chain contained a few polyunsaturated fatty acids, but it was not found in SM500. The results of flavor substance detection showed that one differential volatile compound, 3-acetyl-2, 4-dimethylfuran, was selected in the comparison between LC120 and LC500. The 29 differential volatile compounds were selected in the comparison between SM500 and LC500, mainly reflected in hydrocarbons, aldehydes, ketones and others. In addition, there were 16 key aroma compounds in 3 groups of duck meat by calculating ROAV, among which 2-methylbutanal and 2, 3-butanedione were the main characteristic flavor compounds. In summary, this study identified 64 differential lipids that distinguish the breast muscles of 3 groups of ducks, and identified 16 volatile organic compounds as key aroma compounds in the breast muscles of the 3 groups. Indicated that the flavor of Liancheng White duck is superior than Longyan Shanma duck, and the influence of variety on meat flavor is greater than that of age. TG and PC play a crucial role in the formation of volatile compounds in duck meat. The results provide theoretical basis and data support for the development of duck germplasm resources and the evaluation of flavor and quality of local duck varieties in China.

Key words: Liancheng White duck, Longyan Shanma duck, breast muscles, lipidomics, flavoromics

CLC Number:

S834.2

Yating WANG, Yating ZENG, Xingzhe ZHANG, Qiong WU, Xu WU. Analysis of the Effects of Age and Variety on the Flavor of Duck Breast Muscle Based on Lipidomics and Flavoromics[J]. Acta Veterinaria et Zootechnica Sinica, 2024, 55(10): 4403-4416.

Figures/Tables 8

Fig. 1

Fig. 2

Fig. 3

Table 1

Screening of differential lipids"

比较组别 Compared group	脂质 Lipid	脂质亚类 Lipid subclasses	VIP值 VIP value	P值 P value	差异倍数 log₂(Fold Change)	类型 Type
LC120 vs. LC500	BisMePA(18:3e_20:3)	GP	1.04	0.00	0.89	up
	PE(18:1e_18:0)	GP	1.19	0.04	1.16	up
	PE(40:5e)	GP	1.08	0.04	1.08	up
	Cer(m18:0_20:0)	SP	1.35	0.04	0.66	up
	Hex2Cer(d18:1_20:0)	SP	2.04	0.00	-0.42	down
	Hex2Cer(d18:1_23:0)	SP	1.58	0.00	-0.67	down
	LPE(18:1)	GP	2.11	0.02	-0.46	down
	MGDG(14:0e_23:0)	SL	1.14	0.02	-0.52	down
	MePC(32:3e)	GP	1.14	0.05	-0.48	down
	MePC(34:5)	GP	1.95	0.02	-0.45	down
	PC(16:2e_18:1)	GP	1.29	0.00	-0.74	down
	PC(18:0_18:2)	GP	1.30	0.03	-0.44	down
	PC(33:1)	GP	1.19	0.04	-0.32	down
	PE(18:2p_22:5)	GP	1.45	0.03	-0.62	down
	PG(35:0)	GP	1.28	0.03	-0.68	down
	PI(17:0_20:4)	GP	1.29	0.04	-0.63	down
	PI(19:0_20:4)	GP	1.05	0.03	-1.21	down
	SM(d18:1_21:0)	SP	1.48	0.01	-0.42	down
	SM(d41:1)	SP	1.16	0.02	-0.49	down
	SM(t38:1)	SP	1.12	0.05	-0.34	down
	TG(15:0_18:1_18:1)	GL	1.40	0.04	-0.55	down
	TG(17:0_18:1_18:1)	GL	1.17	0.01	-0.74	down
	TG(17:0_18:1_20:5)	GL	1.68	0.04	-0.77	down
	TG(18:1_18:2_18:2)	GL	1.96	0.01	-0.39	down
	TG(18:1_18:2_20:5)	GL	1.72	0.01	-0.37	down
	TG(20:1_18:1_18:1)	GL	1.09	0.01	-0.91	down
LC500 vs. SM500	MePC(36:6e)	GP	3.29	0.02	0.33	up
	MePC(39:1)	GP	2.47	0.01	0.39	up
	MePC(40:1)	GP	1.22	0.04	0.51	up
	MePC(40:2)	GP	1.15	0.02	0.67	up
	MePC(41:2)	GP	1.56	0.01	0.63	up
	PC(15:0_18:1)	GP	1.36	0.01	0.71	up
	PC(17:1_15:0)	GP	1.04	0.01	0.71	up
	PC(18:1_18:2)	GP	1.63	0.05	0.65	up
	PC(18:1e_16:0)	GP	3.46	0.03	0.28	up
	PC(40:9e)	GP	1.27	0.01	0.28	up
	PE(18:1_22:6)	GP	2.52	0.04	0.30	up
	PI(16:0_18:1)	GP	2.19	0.05	0.39	up
	PI(16:0_18:2)	GP	2.08	0.02	0.29	up
	TG(15:0_18:1_18:1)	GL	1.14	0.02	0.49	up
	TG(16:1_18:1_18:1)	GL	1.53	0.00	0.33	up
	TG(17:0_18:1_18:1)	GL	1.33	0.03	0.53	up
	Cer(d18:0_16:0)	SP	1.36	0.05	-0.65	down
	DG(30:3e)	GL	1.28	0.04	-1.13	down
	Hex1Cer(d20:1_20:4)	SP	1.01	0.02	-0.75	down
	LPC(18:2)	GP	1.15	0.02	-0.68	down
	MePC(30:3e)	GP	1.02	0.05	-1.00	down
	PC(16:0_14:0)	GP	1.46	0.04	-0.63	down
	PC(29:0)	GP	1.14	0.02	-1.11	down
	PC(30:0)	GP	1.06	0.03	-0.69	down
	PC(37:0)	GP	1.22	0.02	-0.88	down
	PE(18:1e_18:0)	GP	1.18	0.03	-0.83	down
	PE(20:0_18:2)	GP	1.07	0.00	-0.64	down
	PE(22:0_18:2)	GP	1.08	0.01	-1.44	down
	PE(42:6e)	GP	1.56	0.00	-0.70	down
	PS(18:1_22:0)	GP	1.12	0.05	-0.41	down
	PS(22:0_20:4)	GP	1.02	0.01	-1.32	down
	SM(d18:1_23:3)	SP	1.05	0.02	-0.71	down
	SM(d32:0)	SP	1.02	0.04	-0.59	down
	SM(d38:0)	SP	1.04	0.03	-0.58	down
	SM(d40:1)	SP	1.07	0.02	-0.54	down
	SM(t40:7)	SP	1.34	0.02	-0.55	down
	TG(19:0_18:1_20:4)	GL	1.28	0.02	-0.69	down
	PE(42:6e)	GP	1.56	0.00	-0.70	down

Table 1

Fig. 4

Table 2

Fig. 5

Table 3

Differential volatile compounds in duck breast muscle"

物质名称 Name of the substances	LC120 vs. LC500			LC500 vs. SM500
物质名称 Name of the substances	VIP值 VIP value	P值 P value	差异倍数 log₂(Fold Change)	VIP值 VIP value	P值 P value	差异倍数 log₂(Fold Change)
3-乙酰基-2, 4-二甲基呋喃 3-acetyl-2, 4-dimethylfuran	2.01	0.03	-0.30
乙醇Ethanol				1.39	0.03	-2.38
4-乙基环己醇4-Ethylcyclohexanol				1.54	0.00	-5.44
异丁醛Propanal, 2-methyl				1.61	0.00	7.86
噻唑-4-甲醛Thiazole-4-carboxaldehyde				1.39	0.03	3.74
2-甲基丁醛Butanal, 2-methyl				1.50	0.01	-2.90
甲苯Toluene				1.54	0.01	3.28
N-(2-羟基-5-甲基苯基)联苯-4-甲酰胺 Dodecane, 6-methyl				1.60	0.00	4.24
新戊酸乙烯酯Pivalic acid vinyl ester				1.61	0.00	3.17
2-乙基-1-癸烯Undecane, 3-methylene				1.60	0.00	3.13
2, 4-二甲基-1-庚烯2, 4-Dimethyl-1-heptene				1.62	0.00	5.07
1, 3-辛二烯1, 3-Octadiene				1.62	0.00	7.45
环戊烷，1-乙基-3-甲基 Cyclopentane, 1-ethyl-3-methyl				1.62	0.00	5.04
4-乙基庚烷Heptane, 4-ethyl				1.63	0.00	5.56
4-甲基辛烷Octane, 4-methyl				1.63	0.00	6.26
4-甲基癸烷Decane, 4-methyl				1.62	0.00	5.69
3-甲基十五烷Pentadecane, 3-methyl				1.50	0.04	-8.70
3-甲基十四烷Tetradecane, 3-methyl				1.42	0.02	-13.34
2, 7-二甲基辛烷Octane, 2, 7-dimethyl				1.59	0.00	3.53
2, 4-二甲基庚烷Heptane, 2, 4-dimethyl				1.63	0.00	8.42
3-乙酰基-2, 4-二甲基呋喃 1-(2, 4-Dimethyl-furan-3-yl)-ethanone				1.62	0.00	3.54
2, 6, 10-三甲基十五烷 Pentadecane, 2, 6, 10-trimethyl				1.52	0.01	-11.93
2, 6, 10, 14-四甲基十七烷 Heptadecane, 2, 6, 10, 14-tetramethyl				1.53	0.00	-8.47
丙烯醛2-Propenal				1.62	0.00	7.64
四氢呋喃Tetrahydrofuran				1.61	0.00	3.08
正壬基环己烷n-Nonylcyclohexane				1.57	0.02	-16.94
1-羟基-1, 2, 3, 4-四氢萘三氟乙酸酯 1-hydroxy-1, 2, 3, 4-tetrahydronaphthalene trifluoroacetate				1.34	0.05	3.85
氟化乙烯Ethene, fluoro				1.59	0.00	2.52
二丁基二硫代氨基甲酸甲酯 Carbamodithioic acid, dibutyl-, methyl ester				1.58	0.00	-2.15
S-甲基N, N-二甲基氨基甲硫酸酯 Carbamothioic acid, dimethyl-, S-methyl ester				1.61	0.00	3.84

Table 3

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序号 Number	物质名称 Name of the substances	保留指数 RI	相对气味活性值ROAV			气味特征 Odor characteristics
序号 Number	物质名称 Name of the substances	保留指数 RI	LC120	LC500	SM500	气味特征 Odor characteristics
1	乙醇	932	7.231 3×10^-5	8.419 5×10^-5	1.313 7×10^-4	溶解剂、乙醇
2	异丁醛	819	1.882 0×10^-2	7.399 7×10^-2	1.360 9×10^-4	刺鼻辛辣
3	丁醛	877	2.099 3×10^-2	1.068 9×10^-2	1.311 8×10^-1	刺鼻辛辣
4	2-甲基丁醛	914	1.472 367 15	7.849 494 87	29.373 050 74	可可粉、杏仁
5	甲苯	1 042	4.166 1×10^-5	4.700 0×10^-5	2.203 4×10^-6	酸味、烧焦味
6	甲酸	1 508	6.277 9×10^-6	3.715 4×10^-6	4.146 0×10^-6	锋利尖锐
7	丙酸乙酯	953	3.314 8×10^-8	2.148 7×10^-8	5.848 4×10^-7	果味、香蕉味
8	乙酸乙酯	888	1.859 1×10^-3	1.774 9×10^-3	3.129 9×10^-3	果味、甜味、指甲油味
9	甲酸乙酯	824	2.428 4×10^-6	2.587 3×10^-6	2.635 7×10^-7	芳香味
10	辛烷	800	7.164 2×10^-5	8.888 5×10^-5	6.969 3×10^-6	汽油味、油味
11	甲基乙烯基酮	946	1.944 2×10^-5	8.771 5×10^-5	9.034 9×10^-6	辛辣刺鼻
12	丙酮	819	7.201 5×10^-4	4.743 1×10^-4	1.738 0×10^-3	甜味、果味、醚类
13	2, 3-丁二酮	979	100	100	100	令人愉快的、奶油味
14	丙烯醛	850	3.738 0×10^-3	5.370 2×10^-3	1.285 3×10^-5	辛辣刺鼻
15	四氢呋喃	869	5.496 7×10^-6	7.891 7×10^-6	5.029 5×10^-7	乙醚
16	2-乙基呋喃	951	1.289 2×10^-4	3.787 9×10^-4	2.149 1×10^-4	烧焦味、甜味、咖啡味

Analysis of the Effects of Age and Variety on the Flavor of Duck Breast Muscle Based on Lipidomics and Flavoromics

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