Chemical and physical properties of meat from Dezhou black donkey

Li, Mengmeng; Zhang, Demin; Chai, Wenqiong; Zhu, Mingxia; Yong-hui, Wang; Liu, Yongxiang; Wei, Qingxin; Fan, Dongmei; Lv, Mengqing; Jiang, Xiaojing; Wang, Changfa

doi:10.3136/fstr.fstr-d-21-00149

Cited by 14 publications

(9 citation statements)

References 48 publications

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“…Skeletal muscle fiber is not only closely related to human muscle health but also affects meat quality in livestock production [ 1 , 4 , 15 ]. In our previous studies, we observed differences in meat quality among various muscles of donkeys (e.g., donkey gluteus vs. longissimus dorsi) [ 20 ] as well as genes related to donkey meat tenderness, as reported by Chai et al [ 9 ]. However, the molecular mechanisms determining the muscle fiber profiles of donkeys remain unclear, especially with respect to miRNA regulation.…”

Section: Discussionmentioning

confidence: 86%

“…The Dezhou donkey, an important breed in China, with a large size, is famous for its excellent characteristics (including its large size, muscular body and excellent skin quality) [ 19 ]. Past studies in our lab have found differences in meat quality among various muscles of Dezhou donkeys (such as the donkey gluteus vs. longissimus dorsi) [ 20 ], and Chai et al identified some differentially expressed genes (DEGs) related to tenderness in donkey meat (including MYH1 , MYH7 , MYH4 and MYL2 ) [ 9 ]. However, the regulation mechanisms underlying muscle fiber type specification in Dezhou donkeys at the transcript level still need to be further elucidated.…”

Section: Introductionmentioning

confidence: 99%

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Comparative Transcriptome Analysis of Slow-Twitch and Fast-Twitch Muscles in Dezhou Donkeys

Shi

et al. 2022

Genes

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The skeletal muscle fiber profile is closely related to livestock meat quality. However, the molecular mechanisms determining muscle fiber types in donkeys are not completely understood. In this study, we selected the psoas major muscle (PM; mainly composed of oxidative-type muscle fibers) and biceps femoris muscle (BF; mainly composed of glycolytic-type muscle fibers) and systematically compared their mRNA and microRNA transcriptomes via RNA-seq. We identified a total of 2881 differentially expressed genes (DEGs) and 21 known differentially expressed miRNAs (DEmiRs). Furthermore, functional enrichment analysis showed that the DEGs were mainly involved in energy metabolism and actin cytoskeleton regulation. The glycolysis/gluconeogenesis pathway (including up-regulated genes such as PKM, LDHA, PGK1 and ALDOA) was more highly enriched in BF, whereas the oxidative phosphorylation pathway and cardiac muscle contraction (including down-regulated genes such as LDHB, ATP2A2, myosin-7 (MYH7), TNNC1, TPM3 and TNNI1) was more enriched in PM. Additionally, we identified several candidate miRNA–mRNA pairs that might regulate muscle fiber types using the integrated miRNA–mRNA analysis. Combined with the results of protein–protein interaction (PPI) analysis, some interesting DEGs (including ACTN3, TNNT3, TPM2, TNNC2, PKM, TNNC1 and TNNI1) might be potential candidate target genes involved in the miRNA-mediated regulation of the myofibril composition. This study is the first to indicate that DEmiRs, especially eca-miR-193a-5p and eca-miR-370, and potential candidate target genes that are mainly involved in actin binding (e.g., ACTN3, TNNT3 and TNNC1) and the glycolysis/gluconeogenesis pathways (e.g., PKM) might coregulate the myofibril composition in donkeys. This study may provide useful information for improving meat quality traits in Dezhou donkeys.

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Section: Discussionmentioning

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Comparative Transcriptome Analysis of Slow-Twitch and Fast-Twitch Muscles in Dezhou Donkeys

Shi

et al. 2022

Genes

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“…The TBARS values determined in this study were similar to the results obtained from Galician Mountain foal meat aged for 4, 7, 11 and 14 days; lipid stability significantly decreased during ageing [ 28 ]. In several studies, it has been reported that protein oxidation is partially linked to lipid oxidation as measured by TBARS [ 39 ]. A previous study based on beef [ 40 ] showed relatively little change during the ageing period of 0–2 weeks, whereas great variations were observed for the ageing period of 2–4 weeks.…”

Section: Resultsmentioning

confidence: 99%

Effects of Ageing on Donkey Meat Chemical Composition, Fatty Acid Profile and Volatile Compounds

Polidori

Santini

Klimanova

et al. 2022

Foods

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Donkey meat samples obtained from muscle Longissimus Thoracis Lumborum (LTL) taken from 14 entire donkey males slaughtered at 20 months and aged for 1, 8 and 15 days were analysed with the aim of determining the chemical composition, physical attributes, fatty acid profile and volatile compounds. Ageing did not significantly affect the chemical composition and colour parameters, while cooking loss was significantly (p < 0.05) higher at 8 and 15 days of ageing. Thiobarbituric acid reactive substances (TBARS) content significantly (p < 0.01) increased during ageing, while shear force values significantly (p < 0.01) decreased. Ageing significantly (p < 0.05) increased polyunsaturated fatty acids (PUFAs) determined both at 8 and 15 days after slaughter. Volatile compounds were analysed using solid-phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). Among 109 volatile compounds determined in donkey meat, hydrocarbons were the most common molecules detected. Ageing affected 21 of the detected volatile compounds; both total aldehydes and total ketones contents were significantly (p < 0.05) higher 15 days after slaughter. Total furans and total alcohols were significantly (p < 0.01) higher 15 days after slaughter, as well. Significant modifications of donkey meat volatile compounds can be attributed to ageing periods longer than 7 days.

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“…Fatty acid profiling was performed according to a previously published protocol (32). Briefly, lipids were converted into FAMEs using a mixture of 0.50 mol/L potassium hydroxide, methanol, and boron trifluoride etherate in a water bath at 65 • C for 60 min.…”

Section: Fatty Acid Detectionmentioning

confidence: 99%

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

Ren

Chai

et al. 2022

Front. Nutr.

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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.

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Chemical and physical properties of meat from Dezhou black donkey

Cited by 14 publications

References 48 publications

Comparative Transcriptome Analysis of Slow-Twitch and Fast-Twitch Muscles in Dezhou Donkeys

Comparative Transcriptome Analysis of Slow-Twitch and Fast-Twitch Muscles in Dezhou Donkeys

Effects of Ageing on Donkey Meat Chemical Composition, Fatty Acid Profile and Volatile Compounds

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

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