Ontology highlight
ABSTRACT: Preliminary research conducted by the team has identified that potassium and magnesium may influence the quality of Tibetan lamb meat, although the underlying mechanisms remain unclear. This study aims to examine the impact of dietary supplementation with magnesium potassium sulfate (PMS) on the carcass quality, meat quality, nutritional composition, and flavor metabolites of Tibetan sheep, while also elucidating potential mechanisms through a metabolomics approach. The findings indicate that the inclusion of 0.3% PMS in the diet significantly enhances the carcass quality of Tibetan sheep (P<0.05), evidenced by increases in abdominal wall thickness and backfat thickness by 13.13% and 7.41%, respectively, compared to the control group. Furthermore, the addition of 0.25% PMS significantly elevates pH at 24 hours, a*, and intramuscular fat content, while significantly reducing pH at 45 minutes and b* (P<0.05). Moreover, the supplementation of 0.25% PMS results in significantly higher concentrations of linoleic acid, linolenic acid, EPA, and DHA compared to the control group (P<0.05). The findings regarding volatile compounds demonstrated that the application of PMS facilitated the production of fruity and nutty flavor compounds, including 3-methylpentanoic acid methyl ester and heptanoate methyl ester, while suppressing the accumulation of malodorous substances such as 1-hydrazino-2-propanol. Concurrently, the non-volatile compound analysis revealed that PMS primarily enhances fatty acid biosynthesis by activating the adipocyte cytokine signaling pathway. Additionally, it modulates the sphingolipid signaling pathway to synergistically regulate meat quality, thereby enhancing the flavor profile of Tibetan sheep.
INSTRUMENT(S): Liquid Chromatography MS - negative - hilic
PROVIDER: MTBLS13926 | MetaboLights | 2026-04-28
REPOSITORIES: MetaboLights
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| m_MTBLS13926_LC-MS_negative_hilic_metabolite_profiling_v2_maf.tsv | Tabular | |||
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