Multi-omics analysis reveals flavor differences in Xinjiang brown beef with varying intramuscular fat contents

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY
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引用次数: 0

Abstract

Beef flavor plays a crucial role in consumer preference, yet research on this trait has been limited by past technological constraints. Intramuscular fat (IMF) is a key determinant of beef quality, influencing taste, marbling, and overall flavor. Xinjiang brown cattle (XBC), an indigenous breed from northern Xinjiang, China, presents significant variation in meat quality, with IMF content ranging from 0.2 % to 4.3 % within the population. This variation suggests strong potential for breeding improvement. In this study, we selected 82 XBC for slaughter and meat quality analysis, categorizing them based on IMF content. Using two-dimensional gas chromatography–time-of-flight mass spectrometry (GC×GC-TOF MS), we analyzed volatile flavor compounds across different beef cuts (Longissimus dorsi, Semitendinosus, Supraspinatus). Our results showed that beef with higher IMF levels exhibited enhanced flavor profiles, characterized by sweet, green, fruity, and waxy notes, while castrated bulls displayed the weakest flavor intensity. Metabolomic analysis further revealed significant differences in flavor substances between high and low IMF content beef. RNA-Seq analysis identified key genes (AQP4, FZD2, FADS1, BPG1, CEBPD, FABP4) associated with flavor formation, offering valuable insights for breeding strategies aimed at improving XBC meat quality. This comprehensive study provides a robust theoretical foundation for advancing the genetic improvement of XBC.

多组学分析揭示了不同肌肉脂肪含量的新疆褐牛肉的风味差异
牛肉风味对消费者的偏好起着至关重要的作用,但由于过去的技术限制,对这一特性的研究一直受到限制。肌内脂肪(IMF)是决定牛肉品质的关键因素,影响牛肉的口感、大理石花纹和整体风味。新疆褐牛(XBC)是中国新疆北部的一个本土品种,其肉质差异显著,群体内的 IMF 含量从 0.2 % 到 4.3 % 不等。这种差异显示出育种改良的巨大潜力。在本研究中,我们选择了 82 头新疆大盘鸡进行屠宰和肉质分析,并根据 IMF 含量对其进行分类。我们使用二维气相色谱-飞行时间质谱(GC×GC-TOF MS)分析了不同牛肉部位(背阔肌、半腱肌、冈上肌)的挥发性风味化合物。结果表明,IMF 水平较高的牛肉风味更佳,具有甜味、绿色、果味和蜡味,而阉割公牛的风味强度最弱。代谢组分析进一步揭示了高IMF含量和低IMF含量牛肉风味物质的显著差异。RNA-Seq 分析确定了与风味形成相关的关键基因(AQP4、FZD2、FADS1、BPG1、CEBPD、FABP4),为旨在改善 XBC 肉质的育种策略提供了有价值的见解。这项全面的研究为推进 XBC 的遗传改良提供了坚实的理论基础。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Chemistry Molecular Sciences
Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
0.00%
发文量
83
审稿时长
82 days
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