Integrative Lipidomics Reveals Schizochytrium Oil-Induced Muscle Lipid Remodeling Associated with Meat Quality, Oxidative Stability, and Flavor in Hu Lambs.
- 1State Key Laboratory of Herbage Improvement and Grassland Agro-Ecosystems, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China.
- 2College of Veterinary and Animal Science, Dingxi Vocational and Technical College, Dingxi 730500, China.
- 3Dongxiang County Mutton Sheep Industry Research Center, Dongxiang County, Linxia 731400, China.
Abstract
Intensive grain feeding in lamb meat production can promote excessive n-6 polyunsaturated fatty acid (PUFA) deposition, which may compromise meat quality and flavor. This study investigated the response of Hu lamb meat to dietary docosahexaenoic acid (DHA)-rich Schizochytrium oil (SO), with particular attention paid to meat quality, antioxidant status, muscle lipids, and flavor. SO supplementation significantly enhanced meat lightness, activities of antioxidant enzymes, expression of antioxidant genes, DHA content, and the n-3/n-6 PUFA ratio. Lipidomic profiling detected 447 differential lipid metabolites (DLMs) between the two groups. The SO group showed higher levels of n-3 PUFAs, including docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), but lower levels of n-6 PUFAs, including C22:4. A flavoromic analysis identified 197 differential VOCs and showed enhanced green, fatty, and fruity aroma attributes in the SO group. Spearman correlation analysis and the random forest model were used to identify DLMs associated with differential meat quality traits, differential antioxidant enzyme activities, and key Volatile organic compounds. Three DLMs were identified as candidate lipid biomarkers, including PE(O-18:2/22:6), LPE(P-16:1), and PE(O-16:2/22:6). The results indicate that the remodeling of muscle lipids induced by SO could play a role in enhancing the quality and flavor attributes of lamb meat.
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BibTeX
@article{yao2026integrative,
title = {{Integrative Lipidomics Reveals Schizochytrium Oil-Induced Muscle Lipid Remodeling Associated with Meat Quality, Oxidative Stability, and Flavor in Hu Lambs.}},
author = {Rongyu Yao and Haiyu Ma and Danian Chen and Xiaoli Zhou and Peidi Zhao and Xiuxiu Weng and Wanhong Li},
journal = {Foods (Basel, Switzerland)},
year = {2026},
month = oct,
doi = {10.3390/foods15203753},
url = {https://europepmc.org/article/MED/42940389},
note = {CC BY},
}
RIS
TY - JOUR
TI - Integrative Lipidomics Reveals Schizochytrium Oil-Induced Muscle Lipid Remodeling Associated with Meat Quality, Oxidative Stability, and Flavor in Hu Lambs.
AU - Rongyu Yao
AU - Haiyu Ma
AU - Danian Chen
AU - Xiaoli Zhou
AU - Peidi Zhao
AU - Xiuxiu Weng
AU - Wanhong Li
PY - 2026
DA - 2026/10/21
JO - Foods (Basel, Switzerland)
DO - 10.3390/foods15203753
UR - https://europepmc.org/article/MED/42940389
AB - Intensive grain feeding in lamb meat production can promote excessive n-6 polyunsaturated fatty acid (PUFA) deposition, which may compromise meat quality and flavor. This study investigated the response of Hu lamb meat to dietary docosahexaenoic acid (DHA)-rich Schizochytrium oil (SO), with particular attention paid to meat quality, antioxidant status, muscle lipids, and flavor. SO supplementation significantly enhanced meat lightness, activities of antioxidant enzymes, expression of antioxidant genes, DHA content, and the n-3/n-6 PUFA ratio. Lipidomic profiling detected 447 differential lipid metabolites (DLMs) between the two groups. The SO group showed higher levels of n-3 PUFAs, including docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), but lower levels of n-6 PUFAs, including C22:4. A flavoromic analysis identified 197 differential VOCs and showed enhanced green, fatty, and fruity aroma attributes in the SO group. Spearman correlation analysis and the random forest model were used to identify DLMs associated with differential meat quality traits, differential antioxidant enzyme activities, and key Volatile organic compounds. Three DLMs were identified as candidate lipid biomarkers, including PE(O-18:2/22:6), LPE(P-16:1), and PE(O-16:2/22:6). The results indicate that the remodeling of muscle lipids induced by SO could play a role in enhancing the quality and flavor attributes of lamb meat.
SN - 2304-8158
ER -