Evaluation of the Longissimus Thoracis et Lumborum Muscle Quality of Chaka and Tibetan Sheep and the Analysis of Possible Mechanisms Regulating Meat Quality

• Published in: Animals (Basel) Vol. 13; no. 15; p. 2494
• Main Authors: Xu, Xianli, Liu, Hongjin, Wang, Xungang, Zhang, Qian, Guo, Tongqing, Hu, Linyong, Xu, Shixiao
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 02.08.2023; MDPI
• Subjects: Amino acids; Cattle; Chromatography; Correlation analysis; Fatty acids; M. longissimus thoracis et lumborum; Mass spectrometry; Meat quality; Metabolism; Metabolites; metabolomics; Scientific imaging; Sheep; Temperature; transcriptomics; Qinghai China; Tibet; China; Germany; meat quality; transcriptomics; Sheep; M. longissimus thoracis et lumborum; metabolomics
• ISSN: 2076-2615; 2076-2615
• DOI: 10.3390/ani13152494

This study aimed to comprehensively evaluate the characteristics in the (LTL) muscle of Chaka (CK) sheep and Tibetan (TB) sheep, and transcriptomics-metabolomics association analysis was used to find the possible genes, differential metabolites, and significant differential metabolic pathways that lead to meat quality differences. Based on the researched results, the nutritional quality of meat, including the contents of ether extract (11.95% vs. 10.56%), unsaturated fatty acid (51.20% vs. 47.69%), and polyunsaturated fatty acid (5.71% vs. 3.97%), were better in TB sheep than in CK sheep, while the CK sheep has better muscle fiber characteristics, such as the total number (62 vs. 45) and muscle fiber density (1426.54 mm vs. 1158.77 mm ) and flavor. Omics research has shown that the key differential metabolites and metabolic pathways were dominated by amino acid metabolism, particularly the glutathione metabolism, taurine and hypotaurine metabolism, and lipid metabolism-related pathways, such as glycerophospholipid metabolism and the sphingolipid signaling pathway. The intermediate metabolite sn-Glycerol 3-phosphoethanolamine played a key role in determining sheep meat quality, which was regulated by , , , , and and correlated with meat color, texture, and flavor. Overall, these results will provide effective information and more evidence to support further exploration of valuable biomarkers of meat quality.