Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer Goat
Abstract
:1. Introduction
2. Methods
2.1. Animals
2.2. Sample Pre-Treatment
2.3. Liquid Chromatography (LC)
2.4. Mass Spectrometry
2.5. Statistical Analysis
2.6. Sensory Test
3. Results
3.1. Metabolic Profiling of the Goat Samples
3.2. Identification of Differential Metabolites
3.3. Sensory Evaluation
4. Discussion
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Constituent | % | Nutritional Value | - |
---|---|---|---|
Peanut hay | 58.26 | Dry matter/(kg·d−1) | 0.60 |
Corn | 29.60 | Digestive energy/(MJ·d−1) | 6.29 |
Bran | 4.21 | Protein/(g·d−1) | 64 |
Soybean meal | 2.06 | Calcium/(g·d−1) | 4.6 |
Cottonseed meal | 2.03 | Phosphorus/(g·d−1) | 3.0 |
Calcium bicarbonate | 1.09 | Sodium/(g·d−1) | 3.1 |
Sodium chloride | 0.55 | - | - |
Sodium bicarbonate | 0.37 | - | - |
5% Premix (trace elements, multivitamins, monensin, ion balancer, growth factor) | 1.83 | - | - |
- | BE | BE ± SEM | JNQ | JNQ ± SEM | LBB | LBB ± SEM |
---|---|---|---|---|---|---|
Odor of mutton | 6.5 | 0.21 | 4 | 0.17 | 4.8 | 0.11 |
Fresh fragrance | 7.5 | 0.25 | 7.9 | 0.22 | 6.3 | 0.13 |
Sweet taste | 5.8 | 0.14 | 4.2 | 0.16 | 3.7 | 0.08 |
Bitterness | 1.2 | 0.03 | 0.5 | 0.01 | 1.5 | 0.05 |
Compound | Taste | Classification | BJ P Value | JL P Value | BL P Value |
---|---|---|---|---|---|
Pyranodelphinin A | Fruit aroma | antioxidants | 0.02 * | 0.01 ** | 0.33 |
LysoPC(17:0) | Help to form an aromatic odor and silky taste during chewing. | lipids | 0.07 | 0.02 * | 0.03 * |
Roxatidine acetate | Bitter | other 2 | 0.09 | 0.97 | 0.03 * |
Gladiatoside C1 | Bitter | antioxidants | 0.23 | 0.49 | 0.05 * |
Stepronin | An unpleasant sense of anaesthesia | other 1 | 0.04 * | 0.03 * | 0.96 |
Cellulose, microcrystalline | Unsavory | other 1 | 0.05 * | 0.42 | 0.30 |
18-Carboxy-dinor-LTE4 | No taste, related to inflammation | lipids | 0.00 ** | 0.13 | 0.76 |
22-Deoxoisocucurbitacin D | Unable to retrieve odor-related literature | ketone | 0.00 ** | 0.05 * | 0.69 |
Sertindole | Extremely mild indole odor is a jasmine flower odor, mild cumin odor, moderate foot odor, and severe fecal odor. | other 1 | 0.01 ** | 0.08 | 0.93 |
Methotrexate | Sweet | alkaloids | 0.00 ** | 0.11 | 0.83 |
Ceanothine E | Bitter | alkaloids | 0.17 | 0.47 | 0.02 * |
8-Hydroxypinoresinol 4-glucoside | Sweet | other 2 | 0.02 * | 0.01 ** | 0.16 |
Feruloyl-beta-sitosterol | Aroma | other 1 | 0.12 | 0.04 * | 0.61 |
1-Phenyl-1,3-nonadecanedione | Meat aroma | ketone | 0.35 | 0.04 * | 0.14 |
S-(PGA2)-glutathione | Unsavory | lipids | 0.03 * | 0.01 ** | 0.06 |
2’’,4’’,6’’-Triacetylglycitin | Umami | lactone | 0.02 * | 0.09 | 0.84 |
(E)-1-Cinnamoylpyrrolidine | Ammonia flavor | alkaloids | 0.54 | 0.20 | 0.04 * |
Pranlukast | Bitter | other 2 | 0.00 ** | 0.12 | 0.83 |
Vignatic acid A | A faint fishy smell | other 2 | 0.26 | 0.33 | 0.02 * |
(3S,5R,6S,7E,9x)-7-Megastigmene-3,6,9-triol 9-glucoside | Bitter | other 2 | 0.00 ** | 0.26 | 0.57 |
Trichloroethanol glucuronide | Related to animal odor excretion, urine composition | other 2 | 0.05 * | 0.40 | 0.35 |
Garcimangosone D | Unable to retrieve odor-related literature | antioxidants | 0.04 * | 0.05 * | 0.75 |
Histidinyl-Glycine | Bitter-Sweet | other 2 | 0.00 ** | 0.18 | 0.68 |
Aegle marmelos Alkaloid C | Supposed to be bitter | alkaloids | 0.07 | 0.94 | 0.02 * |
Alanyl-Serine | Sweet | other 2 | 0.03 * | 0.28 | 0.58 |
4-Hydroxyphenytoin glucuronide | Unable to retrieve odor-related literature | other 2 | 0.02 * | 0.04 * | 0.41 |
Pelargonidin 3-sophoroside | Bitter | antioxidants | 0.02 * | 0.01 ** | 0.09 |
Aloinoside B | Aloe Vera Fragrance | antioxidants | 0.02 * | 0.01 ** | 0.32 |
3-Hydroxy-9Z-octadecenoylcarnitine | Fishy but aromatic | lipids | 0.04 * | 0.38 | 0.07 |
Homodolichosterone | Unable to retrieve odor-related literature | ketone | 0.32 | 0.03 * | 0.14 |
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Wang, W.; Sun, B.; Hu, P.; Zhou, M.; Sun, S.; Du, P.; Ru, Y.; Suvorov, A.; Li, Y.; Liu, Y.; et al. Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer Goat. Metabolites 2019, 9, 176. https://doi.org/10.3390/metabo9090176
Wang W, Sun B, Hu P, Zhou M, Sun S, Du P, Ru Y, Suvorov A, Li Y, Liu Y, et al. Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer Goat. Metabolites. 2019; 9(9):176. https://doi.org/10.3390/metabo9090176
Chicago/Turabian StyleWang, Weiting, Bei Sun, Peng Hu, Meng Zhou, Sujun Sun, Pengfei Du, Yi Ru, Alexander Suvorov, Yongsheng Li, Yaobo Liu, and et al. 2019. "Comparison of Differential Flavor Metabolites in Meat of Lubei White Goat, Jining Gray Goat and Boer Goat" Metabolites 9, no. 9: 176. https://doi.org/10.3390/metabo9090176