Changes in quality and aroma compounds of Hu sheep with different backfat thicknesses
Backfat thickness demonstrates significant correlations with reproductive efficiency, growth performance, and meat quality parameters in lambs. In this study, we selected six Hu sheep with high backfat thickness and six with low backfat thickness. Post-slaughter meat samples were collected for compr...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000873 |
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| author | Bo Li Pengxia Hou Xiaoyu Huang Qihang Yuan Wenwen Xu Enping Zhang |
| author_facet | Bo Li Pengxia Hou Xiaoyu Huang Qihang Yuan Wenwen Xu Enping Zhang |
| author_sort | Bo Li |
| collection | DOAJ |
| description | Backfat thickness demonstrates significant correlations with reproductive efficiency, growth performance, and meat quality parameters in lambs. In this study, we selected six Hu sheep with high backfat thickness and six with low backfat thickness. Post-slaughter meat samples were collected for comprehensive analysis. The result showed that, subcutaneous fat, visceral fat, and tail fat in the HBF group were significantly higher than those in the LBF group (P < 0.05). Notable variations (P < 0.05) were also observed in crucial meat quality indicators including higher water-holding capacity (WHC) and intramuscular fat (IMF), lower shear force value, moisture content and luminosity (L*) in HBF group. Among them, the IMF content in HBF group was 26.11 % higher than that in LBF group. Volatile compound profiling identified significant differences (P < 0.05) in flavor-related metabolites between the two groups. The PUFA content of C20: 2 and C20: 3n6 in the HBF group was significantly higher than that in the LBF group (P < 0.05), and the fatty acid-volatilome correlation analysis revealed strong associations between C20:2 and C20:3n6 fatty acids with key aroma compounds including (E)-2-decenal, 2-nonanol, and 1-octanol. These results collectively demonstrate that backfat thickness serves as a valuable indicator for predicting both qualitative characteristics and flavor compound profiles in ovine meat products. |
| format | Article |
| id | doaj-art-e5fd50140df44c4bb087485265bf011e |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-e5fd50140df44c4bb087485265bf011e2025-08-20T03:20:14ZengElsevierApplied Food Research2772-50222025-06-015110077710.1016/j.afres.2025.100777Changes in quality and aroma compounds of Hu sheep with different backfat thicknessesBo Li0Pengxia Hou1Xiaoyu Huang2Qihang Yuan3Wenwen Xu4Enping Zhang5College of Animal Science and Technology, Northwest A&F University, Xianyang 712100, ChinaCollege of Animal Science and Technology, Northwest A&F University, Xianyang 712100, ChinaCollege of Animal Science and Technology, Northwest A&F University, Xianyang 712100, ChinaCollege of Animal Science and Technology, Northwest A&F University, Xianyang 712100, ChinaCollege of Animal Science and Technology, Northwest A&F University, Xianyang 712100, ChinaCorresponding author.; College of Animal Science and Technology, Northwest A&F University, Xianyang 712100, ChinaBackfat thickness demonstrates significant correlations with reproductive efficiency, growth performance, and meat quality parameters in lambs. In this study, we selected six Hu sheep with high backfat thickness and six with low backfat thickness. Post-slaughter meat samples were collected for comprehensive analysis. The result showed that, subcutaneous fat, visceral fat, and tail fat in the HBF group were significantly higher than those in the LBF group (P < 0.05). Notable variations (P < 0.05) were also observed in crucial meat quality indicators including higher water-holding capacity (WHC) and intramuscular fat (IMF), lower shear force value, moisture content and luminosity (L*) in HBF group. Among them, the IMF content in HBF group was 26.11 % higher than that in LBF group. Volatile compound profiling identified significant differences (P < 0.05) in flavor-related metabolites between the two groups. The PUFA content of C20: 2 and C20: 3n6 in the HBF group was significantly higher than that in the LBF group (P < 0.05), and the fatty acid-volatilome correlation analysis revealed strong associations between C20:2 and C20:3n6 fatty acids with key aroma compounds including (E)-2-decenal, 2-nonanol, and 1-octanol. These results collectively demonstrate that backfat thickness serves as a valuable indicator for predicting both qualitative characteristics and flavor compound profiles in ovine meat products.http://www.sciencedirect.com/science/article/pii/S2772502225000873Backfat thicknessesIMF(E) -2-decanal2-nonanol1-octanol |
| spellingShingle | Bo Li Pengxia Hou Xiaoyu Huang Qihang Yuan Wenwen Xu Enping Zhang Changes in quality and aroma compounds of Hu sheep with different backfat thicknesses Applied Food Research Backfat thicknesses IMF (E) -2-decanal 2-nonanol 1-octanol |
| title | Changes in quality and aroma compounds of Hu sheep with different backfat thicknesses |
| title_full | Changes in quality and aroma compounds of Hu sheep with different backfat thicknesses |
| title_fullStr | Changes in quality and aroma compounds of Hu sheep with different backfat thicknesses |
| title_full_unstemmed | Changes in quality and aroma compounds of Hu sheep with different backfat thicknesses |
| title_short | Changes in quality and aroma compounds of Hu sheep with different backfat thicknesses |
| title_sort | changes in quality and aroma compounds of hu sheep with different backfat thicknesses |
| topic | Backfat thicknesses IMF (E) -2-decanal 2-nonanol 1-octanol |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000873 |
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