Han Lin, Fu Runqi, Jin Chunjia, Gao Huan, Fu Binlong, Li Qian, Yu Ye, Qi Min, Zhang Jiawei, Mao Shengyong, Leng Jing
Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming, 650201, China.
Key Laboratory of Animal Nutrition and Feed Science of Yunnan Province, Yunnan Agricultural University, Kunming, 650201, China.
BMC Genomics. 2025 Apr 7;26(1):351. doi: 10.1186/s12864-025-11519-8.
Producing high-quality beef with enhanced muscle composition and reduced fat content is critical for meeting consumer preferences and supporting a balanced diet. Given the substantial variability in beef quality across cattle breeds, this study aimed to identify key determinants of meat quality by examining Gayal (Bos frontalis) and yellow cattle (Bos taurus) through a multi-disciplinary approach.
The results demonstrated that Gayal cattle exhibited superior meat quality, characterized by higher levels of protein, flavor-enhancing and essential amino acids, total amino acids, and polyunsaturated fatty acids (PUFAs), alongside reduced fat content, with similar trends observed in serum hormone and amino acid profiles. Distinct differences in gut microbial composition, enzymatic activities, and metabolites were observed between the breeds. Gayal displayed increased abundances of key bacterial taxa such as Akkermansia, Paeniclostridium, Escherichia-Shigella, and Clostridium sensu stricto 1, which were associated with enhanced volatile fatty acids (VFAs), ammoniacal nitrogen, and enzymatic activity in the colon. Transcriptomic analysis of the psoas major (PM) muscle revealed significant changes in genes linked to muscle development, amino acid metabolism, and lipid metabolism. Genes related to intestinal amino acid absorption were upregulated in Gayal, while those connected to short-chain fatty acid absorption were downregulated. Correlation analyses underscored the role of gut microbiota and metabolic profiles in modulating gene expression associated with lipid and amino acid metabolism, ultimately influencing meat flavor and quality.
These findings provide actionable insights into the genetic and microbial factors underlying beef quality, offering a foundation for enhancing local cattle resources, optimizing breeding programs, and advancing the production of premium beef to meet both market and dietary needs.
生产出肌肉成分增加且脂肪含量降低的高品质牛肉对于满足消费者偏好和支持均衡饮食至关重要。鉴于不同牛品种间牛肉品质存在显著差异，本研究旨在通过多学科方法研究大额牛（Bos frontalis）和黄牛（Bos taurus），以确定肉质的关键决定因素。
结果表明，大额牛的肉质更优，其特点是蛋白质、风味增强氨基酸和必需氨基酸、总氨基酸以及多不饱和脂肪酸（PUFA）含量更高，同时脂肪含量降低，血清激素和氨基酸谱也呈现出类似趋势。两个品种在肠道微生物组成、酶活性和代谢物方面存在明显差异。大额牛中关键细菌类群如阿克曼氏菌、产芽孢梭菌属、埃希氏菌-志贺氏菌属和严格梭菌1的丰度增加，这些细菌与结肠中挥发性脂肪酸（VFA）、氨态氮和酶活性的增强有关。腰大肌（PM）的转录组分析显示，与肌肉发育、氨基酸代谢和脂质代谢相关的基因发生了显著变化。大额牛中与肠道氨基酸吸收相关的基因上调，而与短链脂肪酸吸收相关的基因下调。相关性分析强调了肠道微生物群和代谢谱在调节与脂质和氨基酸代谢相关的基因表达中的作用，最终影响肉的风味和品质。
这些发现为牛肉品质的遗传和微生物因素提供了可操作的见解，为加强本地牛资源、优化育种计划以及推进优质牛肉生产以满足市场和饮食需求奠定了基础。
