Metabolic and oxidative mechanisms underlying flavor differences in yak meat across seasonal grazing-housing regimes: Evidence from integrated foodomics.

ABSTRACT: This study investigated the flavor differences among summer pasture-grazed (SM), winter pasture-grazed (WM) and winter stall-fed (HM) yaks using metabolomics, lipidomics and headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The SM group showed n-3 polyunsaturated fatty acids (n-3 PUFAs) were 225% and 209% higher than those in the WM and HM groups, respectively, with higher thiobarbituric acid reactive substances (TBARS) and antioxidant enzyme activities. These changes promoted the formation of (E)-2-decenal and 1-octen-3-ol, which impart green and floral aromas. Conversely, the HM group's high-energy diet increased monounsaturated fatty acids and essential amino acids (EAAs). This promoted the production of Maillard-derived furfural and maintained

SUBMITTER: Wang Z 

PROVIDER: S-EPMC12853051 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature