Effects of Different Feeding Systems on Volatile Flavor and Fatty Acid Composition of Yak Longissimus dorsi
YANG Yuanli, SHA Kun, SUN Baozhong, LEI Yuanhua, ZHANG Songshan, ZHANG Jiang, XIE Peng
1.Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2.Yantai Research Institute, China Agricultural University, Yantai 264670, China; 3.Gaoliying Veterinary Health Inspection Station, Shunyi District, Beijing, Beijing 101300, China
Abstract：In order to determine the effects of different feeding modes on the volatile flavor and the Longissimus dorsi of yaks from Qinghai province, China, a total of 12 adult male yaks aged 2 to 3 years under the two feeding modes of grazing and feedlot (6 animals in either group) for 6 months were selected. Longissimus dorsi muscles from these animals were used as experimental materials. Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile flavor and fatty acid composition of the muscle samples. The results showed that 13 saturated fatty acids (SFA), 5 monounsaturated fatty acids (MUFA) and 7 polyunsaturated fatty acids (PUFA) were detected in either of the two groups. The percentages of fatty acids decreased in the following order: SFA (40.77%) > PUFA (35.15%) > MUFA (24.07%) for the grazing group, and SFA (44.72%) > MUFA (40.10%) > PUFA (15.18%) for the feedlot group. A total of 32 volatile flavor substances were detected in the two groups, including 4 ketones, 10 aldehydes, 2 acids, 1 ester, 5 alcohols, 2 olefins, and 8 aromatics, 26 of which were detected in the grazing group and 30 in the feedlot group. In summary, the fattening model has a greater impact on the volatile flavor and fatty acid composition of yak muscle.
杨媛丽，沙 坤，孙宝忠，雷元华，张松山，张 江，谢 鹏. 不同养殖模式对牦牛背最长肌挥发性风味物质及脂肪酸组成的影响[J]. 肉类研究, 2020, 34(4): 46-52.
YANG Yuanli, SHA Kun, SUN Baozhong, LEI Yuanhua, ZHANG Songshan, ZHANG Jiang, XIE Peng. Effects of Different Feeding Systems on Volatile Flavor and Fatty Acid Composition of Yak Longissimus dorsi. Meat Research, 2020, 34(4): 46-52.
2020, Vol. 34 
