Integrated Analysis of Transcriptome and Metabolome Profiles in the Longissimus Dorsi Muscle of Buffalo and Cattle
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Published:2023-12-04
Issue:12
Volume:45
Page:9723-9736
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ISSN:1467-3045
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Container-title:Current Issues in Molecular Biology
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language:en
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Short-container-title:CIMB
Author:
Wu Guansheng1ORCID, Qiu Xinjun1, Jiao Zizhuo1, Yang Weijie1, Pan Haoju1, Li Hong1ORCID, Bian Zhengyu1, Geng Qiang1, Wu Hui1, Jiang Junming1, Chen Yuanyuan1, Cheng Yiwen1, Chen Qiaoling1ORCID, Chen Si1, Man Churiga1, Du Li1, Li Lianbin1, Wang Fengyang1
Affiliation:
1. Hainan Key Lab of Tropical Animal Reproduction, Breeding and Epidemic Disease Research, Animal Genetic Engineering Key Lab of Haikou, School of Tropical Agriculture and Forestry, Hainan University, Haikou 570228, China
Abstract
Buffalo meat is gaining popularity for its nutritional properties, such as its low fat and cholesterol content. However, it is often unsatisfactory to consumers due to its dark color and low tenderness. There is currently limited research on the regulatory mechanisms of buffalo meat quality. Xinglong buffalo are raised in the tropical Hainan region and are undergoing genetic improvement from draught to meat production. For the first time, we evaluated the meat quality traits of Xinglong buffalo using the longissimus dorsi muscle and compared them to Hainan cattle. Furthermore, we utilized a multi-omics approach combining transcriptomics and metabolomics to explore the underlying molecular mechanism regulating meat quality traits. We found that the Xinglong buffalo had significantly higher meat color redness but lower amino acid content and higher shear force compared to Hainan cattle. Differentially expressed genes (DEGs) and differentially accumulated metabolites (DAMs) were identified, with them being significantly enriched in nicotinic acid and nicotinamide metabolic and glycine, serine, and threonine metabolic pathways. The correlation analysis revealed that those genes and metabolites (such as: GAMT, GCSH, PNP, L-aspartic acid, NADP+, and glutathione) are significantly associated with meat color, tenderness, and amino acid content, indicating their potential as candidate genes and biological indicators associated with meat quality. This study contributes to the breed genetic improvement and enhancement of buffalo meat quality.
Funder
Hainan Innovation Center for Academician of Zhang Yong China Agriculture Research System of MOF and MARA
Subject
Microbiology (medical),Molecular Biology,General Medicine,Microbiology
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