Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Sichuan Province and Ministry of Education, Southwest Minzu University, Chengdu, People's Republic of China.
Qinghai Academy of Animal and Veterinary Science, Qinghai University, Xining, People's Republic of China.
Anim Biotechnol. 2023 Dec;34(8):3978-3987. doi: 10.1080/10495398.2023.2248493. Epub 2023 Aug 18.
Meat tenderness is an important sensory index when consumers choose meat products, which determines the value of meat products and consumers' buying intentions. Yak meat is rich in nutrition and unique in flavor, which is favored by consumers. However, its meat has the deficiencies of low tenderness and poor taste, which has a negative impact on the value of its meat products and customer satisfaction. To identify the genes affecting the yak meat tenderness, we used RNA-seq to analyze the muscle of yaks with different tenderness, screened a total of 1120 differentially expressed genes (DEGs). Meanwhile, 23 pathways were significantly enriched. By further analysis, we identified eight genes related to yak meat tenderness (, , , , , and ). Notably, was involved in the significant enrichment pathways of 'complement and coagulation cascade pathway', 'HIF-1 signaling pathway' and 'AGE-RAGE signaling pathway in diabetic complications' which can regulate meat tenderness. This implies that may play an important regulatory role among them. The DEGs associated with yak meat quality screened in this work will be helpful to identify potential biomarkers related to meat tenderness.
肉的嫩度是消费者选择肉类产品时的一个重要感官指标，它决定了肉类产品的价值和消费者的购买意愿。牦牛肉营养丰富，风味独特，深受消费者喜爱。但其肉质存在嫩度低、口感差的缺陷，对其肉质产品的价值和客户满意度产生负面影响。为了鉴定影响牦牛肉嫩度的基因，我们使用 RNA-seq 对不同嫩度的牦牛肉进行了分析，共筛选到 1120 个差异表达基因（DEGs）。同时，有 23 条途径显著富集。通过进一步分析，我们鉴定出了 8 个与牦牛肉嫩度相关的基因（、、、、、和）。值得注意的是， 参与了“补体和凝血级联途径”、“HIF-1 信号通路”和“糖尿病并发症中的 AGE-RAGE 信号通路”这三个显著富集途径，这些途径可以调节肉的嫩度。这意味着 可能在其中发挥着重要的调控作用。本研究中筛选出的与牦牛肉质相关的差异表达基因，有助于鉴定与肉嫩度相关的潜在生物标志物。
