A5030731107- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Biochemical effects in animals
- Animal Nutrition and Physiology
- Muscle metabolism and nutrition
- Polyamine Metabolism and Applications
- Probiotics and Fermented Foods
- Adipose Tissue and Metabolism
- Insect Utilization and Effects
- Fatty Acid Research and Health
- Ruminant Nutrition and Digestive Physiology
- Metabolomics and Mass Spectrometry Studies
- Phytoestrogen effects and research
- Gut microbiota and health
- Effects of Environmental Stressors on Livestock
- Cancer, Lipids, and Metabolism
- Amino Acid Enzymes and Metabolism
- Muscle Physiology and Disorders
- Olfactory and Sensory Function Studies
- Peroxisome Proliferator-Activated Receptors
- Food Quality and Safety Studies
- Metabolism, Diabetes, and Cancer
- Pharmacological Effects and Assays
- Proteins in Food Systems
- Collagen: Extraction and Characterization
Inner Mongolia Agricultural University
2022-2025
Ministry of Agriculture and Rural Affairs
2023-2024
The study evaluated the effect of an ultrasound-assisted treatment on structural and functional properties sheep bone collagen (SBC). type distribution SBC were analyzed by proteome (shotgun) technology combined with liquid chromatography-tandem mass spectrometry. Compared pepsin extraction, significantly increased extraction rate 17.4 pp (P < 0.05). characteristic groups integrity extracted both methods determined via Fourier transform infrared spectroscopy, ultraviolet absorption...
To isolate a novel peptide with calcium-binding capacity, sheep bone protein was hydrolyzed sequentially using dual-enzyme system (alcalase treatment following neutrase treatment) and investigated for its characteristics, separation, purification, structure. The hydrolysate (SBPH) enriched in key amino acids such as Gly, Arg, Pro, Leu, Lys, Glu, Val, Asp. fluorescence spectra, circular dichroism Fourier-transform infrared spectroscopy results showed that adding calcium ions decreased the...
Sheep bones, as the main byproduct after sheep slaughter, are rich in proteins, but their utilization deep processing is relatively low. Currently, calcium deficiency a common health issue that can lead to metabolic bone diseases. Peptide chelate considered superior substance, having significant effect on improving absorption and efficiency of human body. This study used byproducts raw material prepare peptide-chelated (SBP-Ca) its structure was characterized analyzed depth. SBP-Ca...
The development of animal husbandry is closely related to the meat quality small ruminants. Intestinal metabolites and muscle fiber types lambs are important factors that affect their quality, but few studies have examined regulation "intestinal axis" by probiotics. In this study, 12 Sunit were divided into a control group (C) probiotics (P). gene expressions myosin heavy chain, metabolic enzyme activity, short-chain fatty acids in intestines analyzed using gas chromatography-mass...
Biogenic amines (BAs) are widely contained in fermented meat products and harmful to human health with high level content. Reducing BAs content microorganisms that don't produce decarboxylase seems beneficial. This study screened three strains had the capacity degrade from different regions of Inner Mongolia. Three were because they didn't have amino acid activity good growth performance abilities producing, salt resistance antibacterial. X22-2 HX2-1 identified as Lactiplantibacillus...
Traditional meat products are renowned for their distinctive flavor and palatability. Nevertheless, the safety of produced by cottage industries remains a matter concern, especially regarding content biogenic amines (BAs) overall quality. Currently, limited published data exist on these aspects. This study aimed to assess levels BAs key quality index in 41 traditional sourced from China. The analysis revealed that all samples contained measurable total amines, with concentrations ranging...
The objective of this study was to evaluate the effect feeding system on muscle fiber composition, antioxidant capacity, and nutritional organoleptic traits goat meat. Goats that grazed flatland (whole area with about 0% inclination, FG group) mountain range 40% MG were selected for analysis. results showed grazing increased oxidized-twitch percentage, expression MyHC IIa gene (p < 0.001), activity glutathione peroxidase (GSH-Px) 0.05), total capacity (T-AOC) = radical scavenging ability...
This experiment aims to investigate the impact of probiotic feed on growth performance, carcass traits, plasma lipid biochemical parameters, intramuscular fat and triglyceride content, fatty acid composition, mRNA expression levels genes related metabolism, activity enzyme in Sunit sheep. In this experiment, 12 96 randomly selected sheep were assigned receive basic diet or supplemented with probiotics. The results showed that supplementation probiotics significantly increased loin eye area,...
Sunit sheep are famous for their high meat quality, but the quality of them has declined due to change in feeding methods. Lactobacillus a variety probiotic effects and is widely used animal diets optimize quality. This study aimed investigate effect dietary supplementation with different levels on A total 24 3-month-old an average body weight 19.03 ± 3.67 kg were randomly divided into control (C), 1% (L1), 2% (L2), 3% groups (L3), 6 each group. Myofiber characteristics, metabolic enzyme...
This study compares five types of lamb jerky, namely, CO (without starter culture), PL-4 (with producing putrescine, cadaverine, histamine, and tyramine), BL4-8 (degrading CL4-3 putrescine X3-2B histamine tyramine). A was performed to examine the effects culture on physical−chemical quality, flavor, biogenic amines (BAs) during fermentation ripening. At end fermentation, pH value group (4.75) significantly lower than that other groups (p < 0.05). After high-temperature roasting, water...
L-arginine serves as a substrate for the production of nitric oxide (NO) in animals, and it can also impact muscle fiber characteristics meat quality these animals. The present study was designed to explore effects adding 1% basal diet regimen on Mongolian sheep. Dietary supplementation reduced shear force longissimus thoracis (LT) increased a* biceps femoris (BF) muscles (p < 0.05). proportion type IIA LT 0.05) I BF while reducing both diameter CSA IIB (CSA LT, p 0.01; all others, treatment...
The aim of this study was to obtain sheep bone protein hydrolysates (SBPHs) with antioxidant activity from byproducts and evaluate their stability processing characteristics under different conditions. Then, the peptides were identified synthesized, mechanism action investigated using molecular docking. results showed that SBPHs obtained by alkaline protease hydrolysis had high capacity a proportion hydrophobic amino acids (41.33%). intolerant temperatures weakly resistant alkalis. NaCl...
Beef jerky is a traditional fermented meat product from Inner Mongolia, handcrafted by artisans. We investigated the bacteria of microbial community, volatile flavor components, and biogenic amines Mongolia beef via high-throughput sequencing, solid-phase microextraction with gas chromatography−mass spectrometry, high-performance liquid chromatography, respectively. Thirty-three were identified, predominantly genera Pseudomonas (45.4%), Ralstonia (13.4%), Acinetobacter (7.3%). Fifty-nine...
In this study, the safety of fermented lamb sausage was examined. The aim to investigate effect Lactiplantibacillus plantarum X22-2 (LP X22-2) on quality of, and biogenic amine (BA) formation in, sausages during fermentation, maturation, storage. results showed that LP X-22 effective in increasing number lactic acid bacteria (LAB) significantly inhibiting putrescine, histamine, cadaverine, tyramine (p < 0.05). total volatile basic nitrogen (TVB-N) content, peroxide value (POV) fat, pH,...
To investigate the impacts of dietary Lactobacillus supplementation on meat quality such as edible and nutritional value Sunit sheep, a 90-day feeding experiment (Lactobacillus group, R group; non-Lactobacillus C group) using twelve 3-month-old sheep was conducted. The deposition intramuscular fat (IMF) increased (p < .05) while share force cooking loss were decreased in group compared with group. proportions seven kinds fatty acids (FAs) have changed significantly .05), especially higher...