ArticleAnimals : an open access journal from MDPI2022
Effect of Lipids in Yak Muscle under Different Feeding Systems on Meat Quality Based on Untargeted Lipidomics.
Article in Animals : an open access journal from MDPI, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- A lipidomic and flavoromic approach to map the lipid profile and related volatile flavor compounds in the fresh breast meat of chickens fed curcumin.Food chemistry: X · 2026Article
- Effects of varying levels of valine supplementation on meat metabolism and rumen microorganisms in Tibetan sheep.Frontiers in microbiology · 2026Article
- Metabolic and oxidative mechanisms underlying flavor differences in yak meat across seasonal grazing-housing regimes: Evidence from integrated foodomics.Food chemistry: X · 2026Article
- Multi-omics analysis of age-related changes in flavor compounds and lipid molecules of yak meat.Food chemistry: X · 2025Article
- Glycerophospholipid fatty acid remodeling optimizes lipid nutrition and volatile organic compound composition in freshwater fish with linolenic acid intervention.Food chemistry: X · 2025Article
- Random Forest-Assisted Widely Targeted Lipidomic Reveals Differences in Tan Lamb Meat Quality in Different Regions.Foods (Basel, Switzerland) · 2025Article
- Multi-omics analysis reveals flavor differences between Queshan and Yunong black pigs.BMC genomics · 2025Article
- Integrative Analysis of Flavoromics, Lipidomics, and Transcriptomics Reveals the Potential Mechanisms Underlying the Unique Meat Flavor of Jianli Pigs.Foods (Basel, Switzerland) · 2025Article
- Transcriptome and Metabolome Profiles Reveal the Underlying Mechanism of Fat Deposition Changes in Three-Way Crossbred Yak for High-Quality Beef Production.Animals : an open access journal from MDPI · 2025Article
- The effects of concentrate to roughage ratio in the diet on growth performance, carcass traits, and meat quality of housed yaks.PloS one · 2025Article
- Integrated lipidomics and microbiomics reveal the quality changes of fresh yak tenderloin during storage.Food chemistry: X · 2024Article
- Volatile Flavor Analysis in Yak Meat: Effects of Different Breeds, Feeding Methods, and Parts Using GC-IMS and Multivariate Analyses.Foods (Basel, Switzerland) · 2024Article
- Growth Performance, Blood Metabolites, Carcass Characteristics and Meat Quality of Lambs Fed Diets Containing Different Energy Levels Supplemented with Rumen-Protected Choline.Animals : an open access journal from MDPI · 2024Article
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6 authors.
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Abstract
The effect of lipids on yak meat quality and volatile flavor compounds in yak meat under graze feeding (GF) and stall feeding (SF) was explored using untargeted lipidomics based on liquid chromatography-mass spectrometry (LC-MS) in this study. First, the volatile flavor compounds in longissimus dorsi (LD) of SF and GF yaks were detected by gas chromatography-mass spectrometry (GC-MS). In total 49 and 39 volatile flavor substances were detected in the LD of GF and SF yaks, respectively. The contents of pelargonic aldehyde, 3-hydroxy-2-butanone and 1-octen-3-ol in the LD of both GF and SF yaks were the highest among all detected volatile flavor compounds, and the leading volatile flavor substances in yak LD were aldehydes, alcohols and ketones. In total, 596 lipids were simultaneously identified in the LD of SF and GF yaks, and the leading lipids in the LD of both GF and SF yaks were sphingolipids (SPs), glycerolipids (GLs) and glycerophospholipids (GPs). Seventy-five significantly different lipids (SDLs) between GF and SF yaks were identified in the LD. The high content of TG(16:1/18:1/18:1), TG(16:0/17:1/18:1) and TG(16:0/16:1/18:1), PE(18:0/22:4) and PC(18:2/18:0) can improve the a* (redness) and tenderness of yak muscle. The changes in volatile flavor compounds in yak muscle were mainly caused by TG(18:1/18:1/18:2), TG(18:0/18:1/18:1), TG(16:0/17:1/18:1), TG(16:0/16:1/18:1), PC(18:2/18:0), TG(16:1/18:1/18:1), PI(18:0/20:4), TG(16:1/16:1-/18:1) and TG(17:0/18:1/18:1). The above results provide a theoretical basis for improving yak meat quality from the perspective of intramuscular lipids.
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