Work

Changes in quality and aroma compounds of Hu sheep with different backfat thicknesses

Year: 2025

Type: article

Abstract: Backfat thickness is closely related to the reproductive performance, growth performance, and meat quality of lamb. We select 6 high backfat and 6 low backfat Hu sheep each. After slaughter, we collected meat samples for analysis. Research has shown that there are significant differences in subcutaneous fat, tail fat, and visceral fat among different backfat thickness Hu sheep (P<0.05), as well as significant differences in water holding capacity, shear force, water content, protein, and IMF content (P<0.05). There are also significant differences (P<0.05) in volatile odors between the two groups. The correlation analysis between fatty acids and volatile omics shows that C20: 2 and C20: 3n6 are highly correlated with (E) -2-decanal, 2-Nonanol and 1-Octanolr. Therefore, the results of this study indicate that backfat thickness can be a key indicator for measuring the quality and flavor compounds of sheep meat.

Source: Applied Food Research

DOI: 10.1016/j.afres.2025.100777

Authors: Bo Li, Pengxia Hou, Xiaoyu Huang, Qihang Yuan, Wenwen Xu, Enping Zhang

Institution: Northwest A&F University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,050