韩宇、韩国黑牛和济州黑牛肉质(包括脂肪酸含量、氨基酸谱和转录组谱)的比较。

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
SangHoon Lee, KyoungBo Ko, GwangHeun Kim, JongEun Park, YounChul Ryu
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引用次数: 0

摘要

本研究旨在比较韩牛、韩国黑牛(KBC)和济州黑牛(JBC) 3个韩国牛品种的肉品质,包括脂肪酸含量、氨基酸谱和转录组谱。我们分析了脂肪酸组成,发现韩宇牛的饱和脂肪酸,如戊酸、棕榈酸和人造黄油酸的含量高于其他牛品种。相比之下,KBC显示出更高水平的亚麻酸,这是一种omega-3多不饱和脂肪酸。游离氨基酸谱显示,与KBC相比,韩宇和JBC的谷氨酸、甘氨酸和苯丙氨酸含量显著高于KBC。KBC的精氨酸含量显著高于其他两个品种,而韩宇的丝氨酸含量显著高于其他两个品种。在组成氨基酸含量方面,与其他品种相比,JBC的谷氨酸含量较高,与鲜味有关,而缬氨酸、精氨酸、异亮氨酸和苯丙氨酸的含量较低。RNA转录组分析确定了参与脂质代谢和能量稳态的关键差异表达基因,包括MOGAT1、ANGPTL8和SLC38A4。网络分析强调了肌肉系统过程、脂肪细胞分化和其他途径在品种之间的实质性差异。这些发现为旨在提高肉质的遗传选择项目提供了基础数据,并为保护韩国本土牛的独特特征提供了有价值的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Comparison of Meat Quality, Including Fatty Acid Content and Amino Acid Profile, and Transcriptome Profile among Hanwoo, Korea Black Cattle, and Jeju Black Cattle.

This study aimed to compare the meat quality, including fatty acid content, amino acid profile, and transcriptome profile, among three Korean cattle breeds: Hanwoo, Korean black cattle (KBC), and Jeju black cattle (JBC). We analyzed fatty acid compositions, revealing that Hanwoo had higher levels of saturated fatty acids such as pentadecanoic acid, palmitic acid, and margaric acid than other cattle breeds. In contrast, KBC showed higher levels of linolenic acid, which is one of the omega-3 polyunsaturated fatty acids. Free amino acid profiles showed that Hanwoo and JBC had significantly higher levels of glutamic acid, glycine, and phenylalanine compared to KBC. KBC had a significantly higher arginine content, while Hanwoo had a significantly higher serine content compared to the other two breeds. Regarding constituent amino acid content, JBC had a higher glutamic acid content, which is associated with umami, and exhibited a lower level of valine, arginine, isoleucine, and phenylalanine compared to the other breeds. RNA transcriptome analysis identified key differentially expressed genes involved in lipid metabolism and energy homeostasis, including MOGAT1, ANGPTL8, and SLC38A4. Network analysis highlighted substantial differences in muscle system processes, fat cell differentiation, and other pathways between the breeds. These findings provide foundational data for genetic selection programs aimed at enhancing meat quality and offer valuable insights into preserving the unique characteristics of Korean indigenous cattle.

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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
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