Comparative analysis of the lipid profiles of bovine fast- and slow-type muscles
Heling Li, Xiaofan Tan, Yize Weng, Lei Zhang, Xuehai Du, Dawei Bian, Yangzhi Liu, Songyang Shang, Peng Li, David M. Irwin, Shuyi Zhang, Bojiang Li
TL;DR
This study compares lipid profiles in fast- and slow-type bovine muscles, identifying 134 key lipid differences linked to meat quality and flavor.
Contribution
The study provides new insights into lipid differences between muscle fiber types in cattle and their impact on meat quality.
Findings
A total of 2032 lipid molecules were identified in fast- and slow-type bovine muscles.
134 lipid species were found to be differentially abundant between the two muscle types.
Some differentially abundant lipids are closely associated with meat quality traits and flavor formation.
Abstract
Lipid molecules are an important component of meat and are the main source of flavor. However, at present the lipid molecules in meat with different muscle fiber types in cattle are not fully understood. We carried out lipid profiling of eight fast-type longissimus dorsi (LD) muscle and eight slow-type psoas major (PM) muscle samples from LYWC (Liaoyu white cattle). A total of 2032 lipid molecules were identified by our lipidomic analysis of these two muscle tissues, and 134 lipid species were identified as differentially abundant lipids (DALs). A correlation analysis showed the close relationship between the DALs identified in the LD and PM muscle. In addition, some DALs are closely associated with meat quality traits and muscle fiber types. This study identifies lipid molecules that differ between meats with different muscle fiber types and provides new insights into the role of…
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Taxonomy
TopicsMuscle Physiology and Disorders · Muscle metabolism and nutrition · Adipose Tissue and Metabolism