Comparative evaluation of the nutrient composition and lipidomic profile of different parts of muscle in the Chaka sheep

Xianli Xu1,2, Tongqing Guo1,2, Qian Zhang1, Hongjin Liu1, Xungang Wang1, Na Li1,2, Yalin Wang1,2, Lin Wei1,2, Linyong Hu1, Shixiao Xu1,*
Author Information & Copyright
1Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining 810008, China.
1University of Chinese Academy of Sciences, Beijing 100049, China.
*Corresponding Author: Shixiao Xu. E-mail:

© Copyright 2024 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Apr 05, 2024 ; Revised: Jun 06, 2024 ; Accepted: Jun 14, 2024

Published Online: Jun 21, 2024


we compared and analyzed the nutritional composition and volatile flavor substances in longissimus dorsi (LD), psoas major (PM), and biceps femoris (BF) of the Chaka sheep, and then analyzed the lipid composition using the lipidomics technique of UHPLC-Q-Exactive Orbitrap MS/MS. The results showed that the LD had the highest crude protein (CP) content (22.63%), the highest levels of aspartic acid (5.72%) and histidine (2.76%), the BF had the highest contents of glycine (3.40%) and Proline (2.88%), the PM had the highest abundance of ω-6 polyunsaturated fatty acids (PUFA) (7.06%), linoleic acid (C18:2n6c) (5.03%), and volatile flavor compounds (alcohols, ketones, and esters). Moreover, our study detected 2639 lipid molecules classified into 42 classes, among which phospholipids were the main lipids, accounting for nearly half of the total lipids. The differential analysis of the lipids showed that triacylglycerol (TG), diacylglycerol (DG), and monosaccharide ceramide (Hex1Cer) were the most abundant in PM. Phosphatidylserine (PS), phosphatidylethanolamine (PE), and phosphatidylcholine (PC) were the most prominent lipid molecules in BF. Phosphatidylinositol (PI), cardiolipid (CL), and sphingolipid (SM) were the most widespread lipid molecules in LD. Intermolecular correlations between PC, PE, Hex1Cer, PS, TG, DG, and CL were revealed by correlation analysis.

Keywords: Chaka sheep; Amino acids; Fatty acids; Volatile flavors; Lipids profiles