Evidence map›Paper›PMID 35399654›Full record

ArticleFrontiers in nutrition2022

Comparing the Profiles of Raw and Cooked Donkey Meat by Metabonomics and Lipidomics Assessment.

Mengmeng Li, Wei Ren, Wenqiong Chai, Mingxia Zhu, Limin Man, Yandong Zhan, Huaxiu Qin, Mengqi Sun, Jingjing Liu, Demin Zhang and 4 more

Open access · goldAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.

0numbers the graph read from it
0cells of the map it votes in
18citing papers in PubMed
3.8field-weighted citation impact, top 6% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

18 citing papers in PubMed, 29 citations in OpenAlex.

  1. Review
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  4. Application of Omics in Donkey Meat Research: A Review.Animals : an open access journal from MDPI · 2025
    Review
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  12. Evaluating the Effects of Replacing Alfalfa withAnimals : an open access journal from MDPI · 2023
    Article
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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

14 authors at 2 institutions in 1 country.

Mengmeng LiCollege of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China.
Wei RenCollege of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China.
Wenqiong ChaiCollege of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China.
Mingxia ZhuCollege of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China.
Limin ManCollege of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China.
Yandong ZhanCollege of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China.
Huaxiu QinCollege of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China.
Mengqi SunCollege of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China.
Jingjing LiuCollege of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China.
Demin ZhangShandong Animal Husbandry Station, Jinan, China.
Yonghui WangCollege of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China.
Tianqi WangCollege of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China.
Xiaoyuan ShiCollege of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China.
Changfa WangCollege of Agronomy and Agricultural Engineering, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, School of Materials Science and Engineering, Liaocheng University, Liaocheng, China.
Liaocheng University · CNShandong Province Animal Husbandry and Veterinary Bureau · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Heat cooking of meat gives it a specific taste and flavor which are favored by many consumers. While the characteristic taste components of chicken, duck, pig, and seafood have been studied, there is a lack of information about the molecular components that give donkey meat its unique taste. Here, the characterization profiles of raw donkey meat (RDM) and cooked donkey meat (CDM) meat by metabonomics and lipidomics. The results showed that a total of 186 metabolites belonging to 8 subclasses were identified in CDM and RDM, including carbohydrates (27.42%), amino acids (17.20%), lipids (13.44%), and nucleotides (9.14%). In total, 37 differential metabolites were identified between CDM and RDM. Among these, maltotriose, L-glutamate, and L-proline might predominantly contribute to the unique umami and sweet taste of donkey meat. Comprehensive biomarker screening detected 9 potential metabolite markers for the discrimination among RDM and CDM, including L-glutamate, gamma-aminobutyric acid, and butane-1, 2, 3, 4-tetrol. Moreover, a total of 992 and 1,022 lipids belonging to 12 subclasses were identified in RDM and CDM, respectively, mainly including triglycerides (TGs) and glycerophospholipids (GPs). Of these lipids, 116 were significantly different between CDM and RDM. The abundances of 61 TGs rich in saturated and monounsaturated fatty acids were retained in CDM, whereas the abundances of 37 GPs rich in polyunsaturated fatty acids were reduced, suggesting that TGs and GPs might be the predominant lipids for binding and generating aroma compounds, respectively. A total of 13 lipids were determined as potential markers for the discrimination among RDM and CDM, including PC(O-16:2/2:0), LPE(22:5/0:0), and PC(P-16:0/2:0). In conclusion, this study provided useful information about the metabolic and lipid profiles of donkey meat which may explain its unique taste and flavor, which could serve as a basis for the development and quality control of donkey meat and its products.

Indexed as

donkey meatlipidomicslipid profilemetabonomicstaste compounds

Identifiers

PMID35399654
PMCPMC8990316
OpenAlexW4220867064

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.