Comprehensive Analysis of the Longissimus Dorsi Transcriptome and Metabolome Reveals the Regulatory Mechanism of Different Varieties of Meat Quality

Abstract

The beef quality significantly varies between breeds. Pingliang Red Cattle resembles Wagyu in fat deposition and flavor. To screen key factors affecting beef quality, we performed meat quality trait testing, RNA-seq, and metabolomics on the longissimus dorsi of Pingliang Red Cattle, Wagyu cross F1 generation, and Simmental cattle. The gene and metabolite expression profiles were similar between Pingliang Red Cattle and Wagyu cross F1 generation. Genes such as FASN, ACACA, PLIN1, and FABP4 were significantly upregulated in the Pingliang Red Cattle and Wagyu cross F1 generation (P < 0.05). Similarly, numerous metabolites, such as 3-iodo-l-tyrosine, arachidonic acid, and cis-aconitate, which may improve the beef quality such as fat deposition and tenderness, were found in higher levels in the Pingliang Red Cattle and Wagyu cross F1 generation. This study revealed differences in the transcriptional and metabolic levels between Pingliang Red Cattle and premium beef breeds, suggesting that Pingliang Red Cattle harbors the genetic potential for breeding high-grade beef cattle.

Comprehensive Analysis of Transcriptome and Metabolome Reveals Regulatory Mechanism of Intramuscular Fat Content in Beef Cattle

“…Therefore, consumers are happy to pay the high price of beef which is of the highest quality and has a worldwide reputation. Phenotypically, indigenous Chinese cattle also have significant fat deposits of longissimus muscle compared to other commercial cattle breeds such as Belgian Blue cattle, German Angus, Holstein–Friesian, and Simmental cattle. ,, For example, 24-monthold Qinchuan beef bulls had a relatively high IMF content, with differences between muscle locations as follows: high rib (15.86%), ribeye (14%), striploin (10.44%), and tenderloin (8.67%) . For instance, Pingliang Red cattle had delivered strong results in intramuscular fat deposits (7.68%) .…”

“…Phenotypically, indigenous Chinese cattle also have significant fat deposits of longissimus muscle compared to other commercial cattle breeds such as Belgian Blue cattle, German Angus, Holstein–Friesian, and Simmental cattle. ,, For example, 24-monthold Qinchuan beef bulls had a relatively high IMF content, with differences between muscle locations as follows: high rib (15.86%), ribeye (14%), striploin (10.44%), and tenderloin (8.67%) . For instance, Pingliang Red cattle had delivered strong results in intramuscular fat deposits (7.68%) . In this research, intramuscular fat content was remarkably higher in Japanese black cattle (16.92% ± 1.08%) compared to Nanyang cattle (12.35% ± 1.22%) and Qinchuan cattle (13.38% ± 1.08%).…”

“…The results revealed that FASN , ACACA , PLIN1 , and FABP4 were noticeably upregulated in the Pingliang red cattle and Wagyu cross F1 generation. Additionally, metabolites such as 3-iodide- l -tyrosine, arachidonic acid, and cis -aconitate were identified as potential contributors to improve meat quality including fat deposition and tenderness . According to research reports, Qinchuan beef is believed to possess intramuscular fat (IMF) levels that are comparable to those of Japanese Black cattle and European cattle.…”

Molecular Mechanism of ε-Polylysine Treatment of Animal-Derived Foods: Glycine Amidinotransferase Activity Implicates Upregulation of l-Arginine and Creatine

“…Wang Zhengwen et al screened for critical factors affecting beef quality based on metabolomics and transcriptomics. Arachidonic acid, 3-iodo- l -tyrosine, and cis-aconitate were identified as markers for improving beef quality . Jia et al used proteomics and metabolomics techniques to determine Zanthoxylum bungeanum in the biotransformation of aflatoxin B1, revealing the positive contribution of Z.…”

“…Arachidonic acid, 3-iodo-L-tyrosine, and cisaconitate were identified as markers for improving beef quality. 12 contribution of Z. bungeanum to the nutritional value of Hengshan goat meat. 13 Therefore, this study provides comprehensive insight into metabolite transformation and protein expression in preservative-added goat meat, as well as the reasons for the improved nutritional quality and tenderness, through an integrated metabolomics and proteomics analysis.…”