Integrated HS-SPME-GC/MS and RNA sequencing analysis reveals metabolic differences of flavor compounds of muscle tissues with different intramuscular fat contents from Tibetan sheep.

ABSTRACT:

Background

A key factor used to evaluate the quality of meat is intramuscular fat (IMF) content, which has a strong association with the flavor of meat. To date, however, the influence of IMF content on the volatile profiles of ovine meat has not been clarified.

Results

We used headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) to study the aroma characteristics of low-IMF (L-IMF) and high-IMF (H-IMF) content in muscle tissue and to identify volatile compounds in L-IMF and H-IMF groups. Thirteen of 557 volatile compounds identified were significantly different between the groups (Odor Activity Values > 1, VIP values > 1), of which aldehydes, ketones, and esters were the predominant volatile compounds. We conducted RNA-seq analysis and

SUBMITTER: Jin X 

PROVIDER: S-EPMC12465669 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature