文献类型： 外文期刊

作者： Wang, Jing ¹ ; Lin, Hengxun ³ ; Wang, Quanfeng ⁴ ; Wu, Yun ¹ ; Zhang, Chunhui ³ ;

作者机构： 1.Xinjiang Agr Univ, Coll Vet Med, Urumqi 830052, Peoples R China

2.Xinjiang Acad Anim Sci, Urumqi 830052, Peoples R China

3.Chinese Acad Agr Sci, Inst Food Sci & technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

4.Xinjiang Jinken Aoqun Agr & Anim Husb Technol Co L, Xinjiang 848301, Peoples R China

5.Chinese Acad Agr Sci, Inst Western Agr, Changji 831100, Peoples R China

关键词： Hetian white sheep; Mutton; Proteomic; Meat quality; Flavor

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 464 卷

页码：

收录情况： SCI

摘要： To investigate the impact of age and gender on mutton flavor and quality, we analyzed mutton from 12-month-old and 6-month-old rams and ewes. The results indicated that 12 months Hetian white sheep exhibited higher levels of amino acids, protein, free fatty acids, and reducing sugars compared to 6-months. Additionally, amino acid, protein, and reducing sugar levels were higher in ewes than 12 months rams. Proteomic analysis revealed that proteins related to fatty acid metabolism, intramuscular fat (IMF), and mitochondrial function were more abundant in ram. The upregulation proteins involved in amino acid metabolism in ewes highlights its richer flavor profile compared to ram. Proteins associated with muscle development and mitochondrial activity were more highly expressed in the 12-month-old samples compared to those from 6-month-old sheep. ECI1, highly expressed in rams, is linked to IMF content. We hypothesize that ECI1 may serve as a potential protein marker for mutton quality.