RNA-seq analysis identifies differentially expressed gene in different types of donkey skeletal muscles.
Sign Up to like & getrecommendations! Published in 2022 at "Animal biotechnology"
DOI: 10.1080/10495398.2022.2050920
Abstract: The main component of donkey meat is skeletal muscle, and different muscle fibers have been found to be associated with meat quality. However, RNA-seq technology has yet to be used to profile the transcriptomic changes… read more here.
Keywords: donkey; rna seq; muscle; donkey meat ... See more keywords
Comparative transcriptome and proteome analyses of the longissimus dorsi muscle for explaining the difference between donkey meat and other meats.
Sign Up to like & getrecommendations! Published in 2022 at "Animal biotechnology"
DOI: 10.1080/10495398.2022.2134883
Abstract: Domestic donkeys (Equus asinus) have been maintained mainly for service purposes in the past. Nowadays, there is an increasing interest in donkey milk and meat production in several countries, including China. Donkey meat is highly… read more here.
Keywords: donkey; transcriptome proteome; donkey meat; dorsi muscle ... See more keywords
Characterization of lipids and volatile compounds in boiled donkey meat by lipidomics and volatilomics.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of food science"
DOI: 10.1111/1750-3841.17086
Abstract: Lipids are crucial substances for the formation and retention of volatile compounds (VOCs). The lipid and VOC profiles of boiled donkey meat were investigated by lipidomics and volatilomics. In total, 4277 lipids belonging to 39… read more here.
Keywords: meat; boiled donkey; lipidomics volatilomics; volatile compounds ... See more keywords
Comparing the Profiles of Raw and Cooked Donkey Meat by Metabonomics and Lipidomics Assessment
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.851761
Abstract: Heat cooking of meat gives it a specific taste and flavor which are favored by many consumers. While the characteristic taste components of chicken, duck, pig, and seafood have been studied, there is a lack… read more here.
Keywords: cooked donkey; profiles raw; cdm; meat ... See more keywords
Characterization of donkey-meat flavor profiles by GC–IMS and multivariate analysis
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1079799
Abstract: The distinctive flavor compounds of donkey meat are unknown. Accordingly, in the present study, the volatile compounds (VOCs) in the meat from SanFen (SF) and WuTou (WT) donkeys were comprehensively analyzed by gas chromatography–ion mobility… read more here.
Keywords: meat; donkey meat; multivariate analysis; flavor ... See more keywords
Effects of Ageing on Donkey Meat Chemical Composition, Fatty Acid Profile and Volatile Compounds
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11060821
Abstract: Donkey meat samples obtained from muscle Longissimus Thoracis Lumborum (LTL) taken from 14 entire donkey males slaughtered at 20 months and aged for 1, 8 and 15 days were analysed with the aim of determining… read more here.
Keywords: chemical composition; donkey meat; fatty acid; volatile compounds ... See more keywords