Li Huan, Feng Yan-Hui, Xia Chao, Chen Yu, Lu Xin-Yi, Wei Yue, Qian Le-Le, Zhu Meng-Yao, Gao Guo-Yv, Meng Ya-Fei, You Yv-Le, Tian Qi, Liang Kun-Qi, Li Yun-Tao, Lv Chao-Tian, Rui Xiang-Yun, Wei Ming-Yue, Zhang Bin
College of Food and Bio-engineering, Bengbu University, Bengbu, Anhui, China.
College of Food Engineering, Anhui Science and Technology University, Chuzhou, Anhui, China.
Front Nutr. 2024 Jan 5;10:1321938. doi: 10.3389/fnut.2023.1321938. eCollection 2023.
Hu sheep, known for its high quality and productivity, lack fundamental scientific research in China.
This study focused on the effects of 24 h postmortem aging on the meat physiological and transcriptomic alteration in Hu sheep.
The results showed that the 24 h aging process exerts a substantial influence on the mutton color, texture, and water content as compared to untreated group. Transcriptomic analysis identified 1,668 differentially expressed genes. Functional enrichment analysis highlighted the importance of glycolysis metabolism, protein processing in endoplasmic reticulum, and the FcγR-mediated phagocytosis pathway in mediating meat quality modification following postmortem aging. Furthermore, protein-protein interaction analysis uncovered complex regulatory networks involving glycolysis, the MAPK signaling pathway, protein metabolism, and the immune response.
Collectively, these findings offer valuable insights into the molecular mechanisms underlying meat quality changes during postmortem aging in Hu sheep, emphasizing the potential for improving quality control strategies in mutton production.
湖羊以其高品质和高生产力而闻名，但在中国缺乏基础科学研究。
本研究聚焦于宰后24小时成熟对湖羊肉品生理和转录组变化的影响。
结果表明，与未处理组相比，24小时的成熟过程对羊肉的颜色、质地和水分含量有显著影响。转录组分析鉴定出1668个差异表达基因。功能富集分析突出了糖酵解代谢、内质网中的蛋白质加工以及FcγR介导的吞噬途径在宰后成熟介导肉质修饰中的重要性。此外，蛋白质-蛋白质相互作用分析揭示了涉及糖酵解、MAPK信号通路、蛋白质代谢和免疫反应的复杂调控网络。
总体而言，这些发现为湖羊宰后成熟过程中肉质变化的分子机制提供了有价值的见解，强调了改善羊肉生产质量控制策略的潜力。
