Transcriptome analysis reveals candidate genes of the synthesis of branched-chain fatty acids related to mutton flavor in the lamb liver using Allium mongolicum Regel extract

Abstract

The objective of this study was to identify candidate genes via which Allium Mongolicum Regel ethanol extract (AME) affects the synthesis of branched-chain fatty acids (BCFAs) related to mutton flavor by transcriptome analysis in the lamb liver. Thirty male Small-tailed Han sheep (3 months old; 33.6 ± 1.2 kg) were randomly divided into two groups and fed for 75 days with a basal diet containing no AME (CON, control group) or 2.8 g·lamb -1·d -1 AME (AME group). Twelve sheep, CON (n=6) and AME (n=6), were selected for slaughter at the end of the trial period, and liver samples were subsequently collected. There was no difference in 4-ethyloctanoic acid content among treatments. The 4-methyloctanoic acid and 4-methylnonanoic acid levels were significantly lower in the AME group than in the CON group (P < 0.05). Furthermore, 461 differentially expressed genes (DEGs) were identified between the CON and AME groups, of which 182 were upregulated and 279 were downregulated in the AME group. The DEGs were enriched in three pathways, namely, glutathione metabolism, ECM-receptor interaction and steroid hormone biosynthesis, as determined by Kyoto Encyclopedia of Genes and Genomes pathway analysis. Finally, CYP2B6, ACOT12, THEM4, ACSF2, LPIN1 and ADCY4 were identified as candidate genes that might be involved in regulating the BCFAs synthesis in the sheep liver.

Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

“…In recent years, the integration of different omics technologies to explain changes in food quality on a molecular basis has been implemented in various research areas such as systems microbiology ( Fondi and Liò, 2015 ), food and nutritional science ( Kato et al, 2011 ), disease biology ( Pathak and Davé, 2014 ), and meat science ( Lim et al, 2017 ; Ma et al, 2020 ; Windarsih et al, 2022 ; Yan et al, 2021 ). Although successful integration has not yet been realized in meat science research, studies have been conducted by integrating transcriptomics and proteomics ( Lim et al, 2017 ; Yan et al, 2021 ; Zhang et al, 2022c ; Zhao et al, 2022b ), proteomics and metabolomics ( Ma et al, 2020 ; Windarsih et al, 2022 ), and transcriptomics and metabolomics ( Chen et al, 2022 ; Cui et al, 2023 ; Wu et al, 2020 ; Zhang et al., 2022d ).…”

A Role of Multi-Omics Technologies in Sheep and Goat Meats: Progress and Way Ahead

“…The results showed that MYOD1 inhibited the adipogenic differentiation of skeletal myosatellite cells and promoted the differentiation of muscle cells and myotube formation. Zhao et al (2022) [36] found that the levels of 4-methyloctanoic acid and 4-methylnonanoic acid in lambs fed scallions were significantly lower than those in the control group, resulting in a significant reduction in mutton odor. Transcriptomics analysis showed that the pathways involved were glutathione metabolism, extracellular matrix receptor interaction and steroid hormone biosynthesis.…”

Transcriptomic profiling identifies differentially expressed genes and related pathways associated with wound healing and cuproptosis-related genes in Ganxi goats

“…As of now, there are many transcriptomic studies on wool ( 14 ), muscle ( 15 ) and liver ( 16 ) in other sheep breeds, including sheep, cashmere goat and small-tailed Han sheep. However, no transcriptomic studies have been conducted on Ganxi goats, and no bioinformatics studies have been conducted on the mechanism of cuproptosis-related genes in wound healing.…”