Transcriptome and HS-SPME-GC-MS analysis of key genes and flavor components associated with beef marbling
Wagyu cattle are well-known for their rich marbling. Qinchuan cattle have slower-depositing marbling than Wagyu cattle. However, because of an increase in the consumer demand for high-quality beef and the increasingly stringent standards of beef quality, improving the marbling grade of Qinchuan catt...
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| Published in | Frontiers in veterinary science Vol. 12; p. 1501177 |
|---|---|
| Main Authors | , , , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Switzerland
Frontiers Media S.A
2025
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| Online Access | Get full text |
| ISSN | 2297-1769 2297-1769 |
| DOI | 10.3389/fvets.2025.1501177 |
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| Abstract | Wagyu cattle are well-known for their rich marbling. Qinchuan cattle have slower-depositing marbling than Wagyu cattle. However, because of an increase in the consumer demand for high-quality beef and the increasingly stringent standards of beef quality, improving the marbling grade of Qinchuan cattle has become particularly crucial. Therefore, we here considered castrated crossbred Wagyu cattle (crossed with Qinchuan cattle) as the research subjects. Flavor substances in the longissimus dorsi muscle (LDM) of A1 and A5 grades were detected through headspace-solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC-MS) and electronic nose (E-nose) analysis. Fat deposition-regulating functional genes in both groups were identified through RNA sequencing (RNA-seq) and Weighted gene co-expression network analysis (WGCNA). The results showed that the intramuscular fat (IMF) was significantly higher in A5-grade beef (32.96 ± 1.88) than in A1-grade beef (10.91 ± 1.07) ( p < 0.01). In total, 41 and 39 flavor compounds were detected in A1 and A5 grade beef, respectively. Seven aroma compounds were identified base on odor activity values (OAVs) ≥ 1, namely decanal, hexanal, nonanal, heptanol, 1-octen-3-ol, pentanol, and hexanoic acid-methyl ester. Additionally, FABP4 , PLIN1 , LIPE , ACACA, and CIDEA were the key genes primarily involved in cholesterol metabolism, sterol metabolism, and the PPAR signaling pathway in the two grades of beef. This study attempted to offer comprehensive information on marbling formation-associated candidate genes and gene-enriched pathways, which provides data for future research in beef cattle breeding and beef quality improvement. |
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| AbstractList | Wagyu cattle are well-known for their rich marbling. Qinchuan cattle have slower-depositing marbling than Wagyu cattle. However, because of an increase in the consumer demand for high-quality beef and the increasingly stringent standards of beef quality, improving the marbling grade of Qinchuan cattle has become particularly crucial. Therefore, we here considered castrated crossbred Wagyu cattle (crossed with Qinchuan cattle) as the research subjects. Flavor substances in the
(LDM) of A1 and A5 grades were detected through headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose (E-nose) analysis. Fat deposition-regulating functional genes in both groups were identified through RNA sequencing (RNA-seq) and Weighted gene co-expression network analysis (WGCNA). The results showed that the intramuscular fat (IMF) was significantly higher in A5-grade beef (32.96 ± 1.88) than in A1-grade beef (10.91 ± 1.07) (
< 0.01). In total, 41 and 39 flavor compounds were detected in A1 and A5 grade beef, respectively. Seven aroma compounds were identified base on odor activity values (OAVs) ≥ 1, namely decanal, hexanal, nonanal, heptanol, 1-octen-3-ol, pentanol, and hexanoic acid-methyl ester. Additionally,
,
,
,
and
were the key genes primarily involved in cholesterol metabolism, sterol metabolism, and the PPAR signaling pathway in the two grades of beef. This study attempted to offer comprehensive information on marbling formation-associated candidate genes and gene-enriched pathways, which provides data for future research in beef cattle breeding and beef quality improvement. Wagyu cattle are well-known for their rich marbling. Qinchuan cattle have slower-depositing marbling than Wagyu cattle. However, because of an increase in the consumer demand for high-quality beef and the increasingly stringent standards of beef quality, improving the marbling grade of Qinchuan cattle has become particularly crucial. Therefore, we here considered castrated crossbred Wagyu cattle (crossed with Qinchuan cattle) as the research subjects. Flavor substances in the longissimus dorsi muscle (LDM) of A1 and A5 grades were detected through headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose (E-nose) analysis. Fat deposition-regulating functional genes in both groups were identified through RNA sequencing (RNA-seq) and Weighted gene co-expression network analysis (WGCNA). The results showed that the intramuscular fat (IMF) was significantly higher in A5-grade beef (32.96 ± 1.88) than in A1-grade beef (10.91 ± 1.07) (p < 0.01). In total, 41 and 39 flavor compounds were detected in A1 and A5 grade beef, respectively. Seven aroma compounds were identified base on odor activity values (OAVs) ≥ 1, namely decanal, hexanal, nonanal, heptanol, 1-octen-3-ol, pentanol, and hexanoic acid-methyl ester. Additionally, FABP4, PLIN1, LIPE, ACACA, and CIDEA were the key genes primarily involved in cholesterol metabolism, sterol metabolism, and the PPAR signaling pathway in the two grades of beef. This study attempted to offer comprehensive information on marbling formation-associated candidate genes and gene-enriched pathways, which provides data for future research in beef cattle breeding and beef quality improvement.Wagyu cattle are well-known for their rich marbling. Qinchuan cattle have slower-depositing marbling than Wagyu cattle. However, because of an increase in the consumer demand for high-quality beef and the increasingly stringent standards of beef quality, improving the marbling grade of Qinchuan cattle has become particularly crucial. Therefore, we here considered castrated crossbred Wagyu cattle (crossed with Qinchuan cattle) as the research subjects. Flavor substances in the longissimus dorsi muscle (LDM) of A1 and A5 grades were detected through headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose (E-nose) analysis. Fat deposition-regulating functional genes in both groups were identified through RNA sequencing (RNA-seq) and Weighted gene co-expression network analysis (WGCNA). The results showed that the intramuscular fat (IMF) was significantly higher in A5-grade beef (32.96 ± 1.88) than in A1-grade beef (10.91 ± 1.07) (p < 0.01). In total, 41 and 39 flavor compounds were detected in A1 and A5 grade beef, respectively. Seven aroma compounds were identified base on odor activity values (OAVs) ≥ 1, namely decanal, hexanal, nonanal, heptanol, 1-octen-3-ol, pentanol, and hexanoic acid-methyl ester. Additionally, FABP4, PLIN1, LIPE, ACACA, and CIDEA were the key genes primarily involved in cholesterol metabolism, sterol metabolism, and the PPAR signaling pathway in the two grades of beef. This study attempted to offer comprehensive information on marbling formation-associated candidate genes and gene-enriched pathways, which provides data for future research in beef cattle breeding and beef quality improvement. Wagyu cattle are well-known for their rich marbling. Qinchuan cattle have slower-depositing marbling than Wagyu cattle. However, because of an increase in the consumer demand for high-quality beef and the increasingly stringent standards of beef quality, improving the marbling grade of Qinchuan cattle has become particularly crucial. Therefore, we here considered castrated crossbred Wagyu cattle (crossed with Qinchuan cattle) as the research subjects. Flavor substances in the longissimus dorsi muscle (LDM) of A1 and A5 grades were detected through headspace-solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC-MS) and electronic nose (E-nose) analysis. Fat deposition-regulating functional genes in both groups were identified through RNA sequencing (RNA-seq) and Weighted gene co-expression network analysis (WGCNA). The results showed that the intramuscular fat (IMF) was significantly higher in A5-grade beef (32.96 ± 1.88) than in A1-grade beef (10.91 ± 1.07) ( p < 0.01). In total, 41 and 39 flavor compounds were detected in A1 and A5 grade beef, respectively. Seven aroma compounds were identified base on odor activity values (OAVs) ≥ 1, namely decanal, hexanal, nonanal, heptanol, 1-octen-3-ol, pentanol, and hexanoic acid-methyl ester. Additionally, FABP4 , PLIN1 , LIPE , ACACA, and CIDEA were the key genes primarily involved in cholesterol metabolism, sterol metabolism, and the PPAR signaling pathway in the two grades of beef. This study attempted to offer comprehensive information on marbling formation-associated candidate genes and gene-enriched pathways, which provides data for future research in beef cattle breeding and beef quality improvement. |
| Author | Qu, Chang Shi, Yuangang Zhang, Yanfeng Su, Zonghua Ma, Yun Ding, Yanling Zhou, Xiaonan Kang, Xiaolong Li, Chenglong Xu, Junjie |
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| Cites_doi | 10.1016/S0309-1740(02)00177-8 10.1186/s12864-021-07385-9 10.1016/S0306-4565(00)00045-0 10.1021/acs.jafc.2c07043 10.3390/foods11030446 10.1016/j.bbrc.2017.11.005 10.1016/j.fochx.2023.101113 10.1016/j.meatsci.2011.06.006 10.1093/jas/sky287 10.1038/nbt.3122 10.1016/j.meatsci.2014.10.026 10.3390/foods13152364 10.1016/j.foodres.2020.109328 10.1139/gen-2019-0184 10.1111/1541-4337.12276 10.1016/j.ygeno.2019.06.001 10.1016/j.biopha.2022.114122 10.1016/j.mcp.2018.10.002 10.1016/j.meatsci.2016.05.018 10.1021/acs.jafc.0c04738 10.1016/j.foodres.2021.110696 10.1038/ncomms2581 10.1080/00071668.2017.1313961 10.2527/1999.7771717x 10.1007/s12013-022-01063-7 10.1016/S0039-9140(03)00319-9 10.1111/j.1365-2621.2012.03209.x 10.3390/molecules27155014 10.1038/cddis.2017.523 10.1111/j.1740-0929.2010.00845.x 10.5713/ajas.18.0310 10.1071/AN15804 10.1016/j.livsci.2020.104360 10.1016/j.meatsci.2016.06.032 10.3389/fgene.2023.1075950 10.5713/ajas.18.0965 10.1096/fj.202001812RR 10.1038/s41598-022-27016-x 10.1007/s12161-017-1109-6 10.1186/1471-2105-9-559 10.1021/acs.jafc.6b00160 10.3136/fstr.FSTR-D-21-00094 10.1016/j.foodchem.2017.03.011 10.1016/S0168-8278(20)30857-6 10.1016/j.jgr.2016.01.002 10.5713/ajas.18.0333 10.1101/gr.1239303 10.1016/j.meatsci.2016.04.026 10.1016/j.meatsci.2011.12.004 10.1016/j.meatsci.2020.108220 10.3390/genes9040194 10.1016/j.lwt.2023.115374 10.1038/s41598-020-76101-6 10.1016/j.phrs.2020.104703 10.1016/j.xinn.2021.100141 10.1080/10942912.2017.1382510 10.1016/j.meatsci.2008.03.009 10.1016/j.meatsci.2017.06.006 10.1007/s10142-022-00844-w 10.1002/jcb.25529 10.1016/j.gene.2022.147017 10.1017/S1751731119000855 |
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| Keywords | beef grade crossbred Wagyu cattle flavor components marbling transcriptome |
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| Title | Transcriptome and HS-SPME-GC-MS analysis of key genes and flavor components associated with beef marbling |
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