Comparison Of Flavor Compounds And Metabolomics Analysis In Different Muscle Tissues Of Yanbian Yellow Cattle

The flavor of beef determines the consumer's consumption trend and is determined by many factors such as breed,gender,and breeding conditions.However,there are differences in fatty acid composition,amino acid composition,nucleic acid,etc.between different parts of the same individual,which,as precursors of flavor substances,affect the formation of flavor.Comparing the difference in flavor between tissues is helpful to understand the flavor characteristics of each part of beef,and also provides directions for improving beef quality.Flavor substances are finally formed through a series of metabolic reactions,so it is very important to explore the metabolomics differences between different parts.This experiment is divided into the following two parts:Test 1: Study on the difference of flavor substances in different parts of muscle tissue of Yanbian yellow cattleIn order to explore the flavor characteristics of different muscle tissues of Yanbian yellow cattle,this experiment took 6 Yanbian yellow cattle of the same month age and the same growth condition after slaughtered buttock,eye meat,upper brain,beef tenderloin,spine ribs and breast belly as 6parts.The test materials,using Solid phase microextraction(SPME),combined with Temperament instrument(GC-MS),extracted,separated,qualitatively and quantified the flavor substances in the muscle tissues of the above 6 parts.The results of the study are as follows: The test detected a total of 186 volatile compounds in aldehydes,alcohols,ketones,alkanes,esters and amines,including 29 types of ribs,40 types of beef tenderloin,28 types of upper brain,and hips.25 kinds of meat,29 kinds of breast belly,35 kinds of eye flesh.There are obvious differences in the types and contents of volatile compounds among the 6 parts.Compared with other parts,the relative content of aldehydes and amines in the breast belly is the highest,the relative content of esters and alcohols in the beef tenderloin is the highest,the relative content of olefins and hydrocarbons in the ribs is the highest,and the relative content of ketones is the highest.The compound has not been detected in the ribs,and rump meat is rich in ketones.Test 2: Metabolomics Comparative Analysis of Yanbian Yellow Beef Rump Meat and Eye MeatIn order to explore the difference in metabolism between rump meat and eye meat at the metabolome level,this experiment used the slaughtered butt meat and eye meat of 6 Yanbian yellow cattle of the same month age and the same growth conditions as the test materials,and used GC-MS to analyze the metabolism.The data is separated,and the data is analyzed using statistical methods such as PCA,OPLS-DA and UVA.The results of the study are as follows: The experiment screened out different metabolic pathways,namely phenylalanine metabolism,glyoxylic acid and dicarboxylic acid metabolism,pentose phosphate pathway,glycine,serine and threonine metabolism,arginine and proline Acid metabolism and purine metabolism.The results of the screening of differential metabolites between the gluteal meat group and the eye meat group were that 20 different metabolites were screened out,of which 11 differential metabolites were up-regulated and 9 differential metabolites were down-regulated.Through metabolomics analysis,there is a significant difference in the metabolic level of the buttocks and the eyes.To sum up,in experiment 1,a total of 186 compounds were detected in the six muscle tissues.The volatile flavors were present in the muscle tissues of Yanbian yellow cattle's hip,eye,upper brain,beef tenderloin,spine ribs and breast belly.Significant differences;alkanes in each muscle tissue accounted for the largest proportion of flavor substances,and the relative content of alcohols and alkanes in beef tenderloin and eye meat was the largest.There are also significant differences between the buttocks and the eyes at the level of metabolomics.A total of 20 different metabolites and 6 different metabolic pathways were screened.Different metabolites such as oleic acid will act as the precursors of flavor compounds and affect flavor.