ArticleBMC genomics2025
Transcriptomic and flavor metabolomic exploration of the genetic basis of meat quality and flavor in Tibetan sheep.
Article in BMC genomics, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Comparative analysis of the extreme meat color transcriptome reveals key regulatory genes and identifies potential SNPs in Leiqiong cattle.BMC genomics · 2026Article
- Dietary Fermented Chinese Chive Juice Improves Growth Performance and Reshapes the Fresh Meat Volatile Flavor Profile of Small-Tailed Han Sheep.Animals : an open access journal from MDPI · 2026Article
- Meat Quality Differences Between Ganan Tibetan Sheep and Tianzhu Tibetan Sheep Using Metabolomics and Rumen Microbiota Analyses.Microorganisms · 2026Article
Corrections and comments
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Authors and funding
15 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
introductionTibetan sheep, a critical economic livestock species on the Qinghai-Tibet Plateau, are primarily classified into three types: Plateau Tibetan sheep (PT), Valley Tibetan sheep (VT), and Euler Tibetan sheep (EL). This study was the first to compare the growth performance, meat quality, nutritional composition, transcriptome, and flavor metabolome among these three types of Tibetan sheep.
resultsEL exhibited superior growth performance and a higher content of unsaturated fatty acids (UFAs). PT demonstrated advantages in meat quality and flavor characteristics, while VT was distinguished by its unique meat color, specialized amino acid and fatty acid profiles. Transcriptomic analysis revealed breed-specific variations in pathways related to energy utilization, metabolism, and immune function in muscle tissues. Weighted gene co-expression network Analysis (WGCNA) identified key genes (BECN1, CRNKL1, PAB5A, and EIF3A) significantly associated with growth and meat quality traits. Flavor metabolomics showed that VT mutton contained the richest profile of flavor compounds, predominantly contributing to nutty aromas. PT and EL were characterized by higher levels of esters and aldehydes, imparting stronger fruity and floral notes. Integration analysis of differentially expressed genes (DEGs) and metabolites identified COLEC10, MYC, BDNF, and GCGR as potential candidate genes influencing flavor through regulation of lipid and amino acid metabolism.
conclusionThis study systematically characterized the growth performance, meat quality, nutritional composition, and flavor profiles of three Tibetan sheep types. Through multi-omics analysis (transcriptome and metabolome), it uncovered the regulatory mechanisms linking gene expression to meat quality and flavor-related organic compounds. Additionally, potential candidate genes that may improve meat quality and flavor were identified.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.