Tian Yu, Zhang Wei, Gao Chenxi, Wang Han, Wang Junjie, Cheng Shunfeng, Zhang Shuer, Zhang Min, Li Jianjun, Sun Yujiang, Shen Wei, Liu Shuqin
College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China.
Shandong Equine Genetic Resource Gene Bank, Qingdao 266109, China.
Food Chem (Oxf). 2025 Jun 12;11:100267. doi: 10.1016/j.fochms.2025.100267. eCollection 2025 Dec.
This study conducted a detailed analysis of the nutritional composition of five different cuts of Dezhou donkey meat. Combining these findings with transcriptome data, the researchers identified region-specific gene expression patterns and uncovered key regulatory networks associated with meat quality traits across the various cuts. The genes and were identified as crucial for regulating amino acid metabolism in the hind legs. In comparison, , , and were identified as essential regulators of fatty acid metabolism in the back. These three genes also influence the flavor of back meat by regulating tricosanoic acid, which in turn affects nonanal levels. This study presents an in-depth analysis of meat quality traits and gene expression patterns across various donkey meat cuts, highlighting the key functional genes involved. The findings offer important insights that could guide targeted breeding efforts to improve the quality of donkey meat.
本研究对德州驴肉的五种不同切块的营养成分进行了详细分析。研究人员将这些发现与转录组数据相结合，确定了区域特异性基因表达模式，并揭示了与不同切块肉品质性状相关的关键调控网络。已确定基因 和 对后腿氨基酸代谢的调节至关重要。相比之下， 、 和 被确定为背部脂肪酸代谢的重要调节因子。这三个基因还通过调节二十三烷酸来影响背部肉的风味，而二十三烷酸又会影响壬醛水平。本研究对不同驴肉切块的肉质性状和基因表达模式进行了深入分析，突出了所涉及的关键功能基因。这些发现提供了重要见解，可指导有针对性的育种工作以提高驴肉品质。
