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Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F(1) Crossbred Lambs

Crossbreeding significantly improves meat production performance in sheep; however, whether hybridization changes the meat quality characteristics of lambs is uncertain. We analyzed the effects of three different hybrid sires on muscle fiber characteristics (MFCs), fatty acid composition (FAC), and...

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Autores principales: Lu, Zengkui, Yue, Yaojing, Shi, Haina, Zhang, Jinxia, Liu, Tiaoguo, Liu, Jianbin, Yang, Bohui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778286/
https://www.ncbi.nlm.nih.gov/pubmed/36553818
http://dx.doi.org/10.3390/foods11244076
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author Lu, Zengkui
Yue, Yaojing
Shi, Haina
Zhang, Jinxia
Liu, Tiaoguo
Liu, Jianbin
Yang, Bohui
author_facet Lu, Zengkui
Yue, Yaojing
Shi, Haina
Zhang, Jinxia
Liu, Tiaoguo
Liu, Jianbin
Yang, Bohui
author_sort Lu, Zengkui
collection PubMed
description Crossbreeding significantly improves meat production performance in sheep; however, whether hybridization changes the meat quality characteristics of lambs is uncertain. We analyzed the effects of three different hybrid sires on muscle fiber characteristics (MFCs), fatty acid composition (FAC), and volatile flavor compounds (VFCs) in lambs under identical feeding conditions. Compared with those of purebred lambs, the muscle fiber diameter and cross-sectional areas of the crossbred lambs were significantly decreased (p < 0.05), and the collagen fiber content was significantly increased (p < 0.05). The numbers and area ratios of the fast and slow muscle fibers did not significantly differ between the purebred and crossbred lambs, but the expressions of four MyHC gene types differed significantly (p < 0.05). Twenty-three fatty acids were identified in both the purebred and crossbred lambs, of which thirteen were differentially expressed (p < 0.05). Saturated fatty acid (SFA) contents in the crossbred lambs were significantly increased (p < 0.05), whereas the monounsaturated fatty acid content was significantly decreased (p < 0.05). Polyunsaturated fatty acid/SFA and n-6/n-3 ratios were significantly lower in the crossbred lambs than in the purebred lambs (p < 0.05). Twenty-five VFCs were identified among the three hybrids, and aldehydes were the main VFCs. Eleven VFCs were differentially expressed in the crossbred lambs (p < 0.05). Hybrid sires affected the MFCs, FAC, and VFCs of the F(1) lambs, thus providing a reference for high-quality mutton production.
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spelling pubmed-97782862022-12-23 Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F(1) Crossbred Lambs Lu, Zengkui Yue, Yaojing Shi, Haina Zhang, Jinxia Liu, Tiaoguo Liu, Jianbin Yang, Bohui Foods Article Crossbreeding significantly improves meat production performance in sheep; however, whether hybridization changes the meat quality characteristics of lambs is uncertain. We analyzed the effects of three different hybrid sires on muscle fiber characteristics (MFCs), fatty acid composition (FAC), and volatile flavor compounds (VFCs) in lambs under identical feeding conditions. Compared with those of purebred lambs, the muscle fiber diameter and cross-sectional areas of the crossbred lambs were significantly decreased (p < 0.05), and the collagen fiber content was significantly increased (p < 0.05). The numbers and area ratios of the fast and slow muscle fibers did not significantly differ between the purebred and crossbred lambs, but the expressions of four MyHC gene types differed significantly (p < 0.05). Twenty-three fatty acids were identified in both the purebred and crossbred lambs, of which thirteen were differentially expressed (p < 0.05). Saturated fatty acid (SFA) contents in the crossbred lambs were significantly increased (p < 0.05), whereas the monounsaturated fatty acid content was significantly decreased (p < 0.05). Polyunsaturated fatty acid/SFA and n-6/n-3 ratios were significantly lower in the crossbred lambs than in the purebred lambs (p < 0.05). Twenty-five VFCs were identified among the three hybrids, and aldehydes were the main VFCs. Eleven VFCs were differentially expressed in the crossbred lambs (p < 0.05). Hybrid sires affected the MFCs, FAC, and VFCs of the F(1) lambs, thus providing a reference for high-quality mutton production. MDPI 2022-12-16 /pmc/articles/PMC9778286/ /pubmed/36553818 http://dx.doi.org/10.3390/foods11244076 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Lu, Zengkui
Yue, Yaojing
Shi, Haina
Zhang, Jinxia
Liu, Tiaoguo
Liu, Jianbin
Yang, Bohui
Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F(1) Crossbred Lambs
title Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F(1) Crossbred Lambs
title_full Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F(1) Crossbred Lambs
title_fullStr Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F(1) Crossbred Lambs
title_full_unstemmed Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F(1) Crossbred Lambs
title_short Effects of Sheep Sires on Muscle Fiber Characteristics, Fatty Acid Composition and Volatile Flavor Compounds in F(1) Crossbred Lambs
title_sort effects of sheep sires on muscle fiber characteristics, fatty acid composition and volatile flavor compounds in f(1) crossbred lambs
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778286/
https://www.ncbi.nlm.nih.gov/pubmed/36553818
http://dx.doi.org/10.3390/foods11244076
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