Transcriptomic and flavor metabolomic exploration of the genetic basis of meat quality and flavor in Tibetan sheep.

ABSTRACT:

Introduction

Tibetan 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.

Results

EL 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, meta

SUBMITTER: Li X 

PROVIDER: S-EPMC12481777 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature