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Peer-reviewedCC BYFood chemistry: X

Dietary substitution with space-mutated Arundo donax L. remodels carnitine-mediated lipid oxidation and improves mutton flavor in Hu sheep.

  • Yajing Nie1,2
  • Liming Zhang1,2
  • Chengxing Han1,2
  • Xujie Li1,2
  • Yi Wu1,2
  • Chunhui Wang1,2
  • Youji Ma1,2
  1. 1College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China.
  2. 2Gansu Key Laboratory of Animal Generational Physiology and Reproductive Regulation, Lanzhou 730070, China.
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Abstract

Space-mutated Arundo donax L. (SA) is a novel stress-tolerant forage crop developed through space-induced mutagenesis. The study aimed to investigate how SA modulates lamb flavor through carnitine-mediated lipid metabolic remodeling and alterations in volatile flavor profiles. In this study, thirty Hu lambs were randomly assigned to three dietary groups: control (CK), SA replacing alfalfa (T1), and SA replacing protein supplements (T2). As a result, lipidomics identified 1098 lipids, including 113 and 98 differential lipids in CK vs. T1 and CK vs. T2, respectively. HS-SPME-GC-MS detected 535 volatile compounds, with 201 and 30 differential volatile compounds, respectively. Relative odor activity value (ROAV) analysis identified 43 key odor-active compounds (ROAV ≥1). Correlation analysis revealed significant positive associations between acylcarnitines and key volatile compounds. These findings provide new insights into SA-mediated lipid metabolic remodeling and flavor regulation, supporting its potential as a nutritional strategy for improving lamb flavor.

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Cite

BibTeXRIS
BibTeX
@article{nie2026dietary,
  title = {{Dietary substitution with space-mutated Arundo donax L. remodels carnitine-mediated lipid oxidation and improves mutton flavor in Hu sheep.}},
  author = {Yajing Nie and Liming Zhang and Chengxing Han and Xujie Li and Yi Wu and Chunhui Wang and Youji Ma},
  journal = {Food chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104555},
  url = {https://europepmc.org/article/MED/42898063},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Dietary substitution with space-mutated Arundo donax L. remodels carnitine-mediated lipid oxidation and improves mutton flavor in Hu sheep.
AU  - Yajing Nie
AU  - Liming Zhang
AU  - Chengxing Han
AU  - Xujie Li
AU  - Yi Wu
AU  - Chunhui Wang
AU  - Youji Ma
PY  - 2026
DA  - 2026/10/06
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104555
UR  - https://europepmc.org/article/MED/42898063
AB  - Space-mutated Arundo donax L. (SA) is a novel stress-tolerant forage crop developed through space-induced mutagenesis. The study aimed to investigate how SA modulates lamb flavor through carnitine-mediated lipid metabolic remodeling and alterations in volatile flavor profiles. In this study, thirty Hu lambs were randomly assigned to three dietary groups: control (CK), SA replacing alfalfa (T1), and SA replacing protein supplements (T2). As a result, lipidomics identified 1098 lipids, including 113 and 98 differential lipids in CK vs. T1 and CK vs. T2, respectively. HS-SPME-GC-MS detected 535 volatile compounds, with 201 and 30 differential volatile compounds, respectively. Relative odor activity value (ROAV) analysis identified 43 key odor-active compounds (ROAV ≥1). Correlation analysis revealed significant positive associations between acylcarnitines and key volatile compounds. These findings provide new insights into SA-mediated lipid metabolic remodeling and flavor regulation, supporting its potential as a nutritional strategy for improving lamb flavor.
SN  - 2590-1575
ER  -