Lipids play a crucial role in determining meat tenderness and serve as flavor precursor compounds.Their metabolism is regulated by a variety of enzymes,genes,and transcription factors.Identifying the key genes involve...Lipids play a crucial role in determining meat tenderness and serve as flavor precursor compounds.Their metabolism is regulated by a variety of enzymes,genes,and transcription factors.Identifying the key genes involved in lipid metabolism is essential for advancing the study of meat flavor.Specifically,pinpointing the genes associated with lipid oxidation is crucial to enhancing the flavor of yak meat.This study first time to use lipidomic and transcriptomic sequencing technologies to investigate the muscle lipid profiles and transcriptomes of different parts of Tianzhu white yak.Furthermore,meat traits and histomorphology were also analyzed.A comparative analysis of the meat quality revealed that meat tenderness of the longissimus dorsi muscle(LT)was superior to that of semimembranosus muscle(SM)and triceps brachium(TB).A total of 2367 lipid molecules were detected in muscle tissues from the three yak muscle regions.Glycerol lipids,along with PC(phosphatidylcholine),and PE(phosphatidylethanolamine)were the predominant lipid classes differing between the three sites.Transcriptomic analysis identified differentially expressed genes(DEGs)that were primarily enriched in the PPAR signaling pathway,glycerolipid signaling pathway,and Staphylococcus aureus infection signaling pathway.Pearson correlation analysis revealed hexokinase 3(HK3),oxidized low-density lipoprotein receptor 1(OLR1),ELOngation of Very Long-chain fatty acids protein 4(ELOVL4),Alpha 1,4-Galactosyltransferase 1(A4GAL1),and perilipin 5(PLIN5)as candidate genes potentially influencing lipid synthesis.Additionally,the lipids most likely to impact intramuscular fat were TG(18:0_22:0_22:5),PC(14:0e_22:5),and PC(16:0_12.0).The findings of this study elucidated the heterogeneity of meat quality traits in LT,SM,and TB of Tianzhu white yaks and identified their regulatory factors.These results offer valuable insights for the targeted enhancement of yak meat quality and productivity.展开更多
基金funded by the National Natural Science Founda-tion of China(NSFC),grant Number 32360821Discipline Team Project of Gansu Agricultural University(GAU-XKTD-2022-22)+1 种基金Gansu Province Higher Education Industry Support Plan Project(2022CYZC-43)Gansu Provincial Department of Education:Young PhD Support Program(2023QB-128).
文摘Lipids play a crucial role in determining meat tenderness and serve as flavor precursor compounds.Their metabolism is regulated by a variety of enzymes,genes,and transcription factors.Identifying the key genes involved in lipid metabolism is essential for advancing the study of meat flavor.Specifically,pinpointing the genes associated with lipid oxidation is crucial to enhancing the flavor of yak meat.This study first time to use lipidomic and transcriptomic sequencing technologies to investigate the muscle lipid profiles and transcriptomes of different parts of Tianzhu white yak.Furthermore,meat traits and histomorphology were also analyzed.A comparative analysis of the meat quality revealed that meat tenderness of the longissimus dorsi muscle(LT)was superior to that of semimembranosus muscle(SM)and triceps brachium(TB).A total of 2367 lipid molecules were detected in muscle tissues from the three yak muscle regions.Glycerol lipids,along with PC(phosphatidylcholine),and PE(phosphatidylethanolamine)were the predominant lipid classes differing between the three sites.Transcriptomic analysis identified differentially expressed genes(DEGs)that were primarily enriched in the PPAR signaling pathway,glycerolipid signaling pathway,and Staphylococcus aureus infection signaling pathway.Pearson correlation analysis revealed hexokinase 3(HK3),oxidized low-density lipoprotein receptor 1(OLR1),ELOngation of Very Long-chain fatty acids protein 4(ELOVL4),Alpha 1,4-Galactosyltransferase 1(A4GAL1),and perilipin 5(PLIN5)as candidate genes potentially influencing lipid synthesis.Additionally,the lipids most likely to impact intramuscular fat were TG(18:0_22:0_22:5),PC(14:0e_22:5),and PC(16:0_12.0).The findings of this study elucidated the heterogeneity of meat quality traits in LT,SM,and TB of Tianzhu white yaks and identified their regulatory factors.These results offer valuable insights for the targeted enhancement of yak meat quality and productivity.
