Publication Date:
2024-01-08
Description:
Yak shanks and flanks are often used as food ingredients, but the lipid composition of these two parts may differ significantly. These meat parts were subjected to a lipidomics analysis using UHPLC-Q-Obitrap. Several computational tools, including feature-based molecular networks, ms-dial, and lipidone, were used to perform deep mining on the entire dataset. The analysis annotated 355 lipid species from 20 subclasses. Lipid chains have a length distribution of 16 to 20 carbons, with unsaturation ranging from 0 to 5. The results revealed that 71 lipids were significantly different in these muscles, including phosphatidylethanolamines (PEs) (16:0/20:4), PEs (18:0/19:1), PEs (18:1/22:5), sphingomyelins (SMs) (36:2; 3O), and carnitines (CARs) (22:0). Furthermore, the metabolic pathways of glycerophospholipids and sphingolipids act as important roles in the differences of these lipid components. This study obtained a comprehensive lipid profile, which is critical for understanding the precise nutritional differences in different yak meat sections.
Type:
Article
,
PeerReviewed
Format:
text
Format:
text
