Multi-omics analysis of lipids and aroma compounds in beef under grain-fed and grass-fed production methods.

ABSTRACT: Different production methods for grain-fed and grass-fed cattle affect beef quality and flavor, yet systematic studies on aroma profile differences and the reasons underlying these variations remain limited. This study employed multi-omics analysis to characterize the aroma and lipid profile in grain-fed and grass-fed beef, as well as to identify key lipid molecules and biological pathways linked to aroma formation. Multi-omics analysis revealed that triglycerides (TG (16:0_14:1_18:1), TG (16:0_16:0_18:1), TG (16:0_16:1_18:1), TG (16:0_18:1_18:1), TG (16:0_18:1_18:2), and TG (18:0_16:1_18:1) et al.), diacylglycerols (DG (16:0_18:1) and DG (18:1_18:1)), and free fatty acids (FA (16:1), FA (18:1), FA (18:2), FA (20:3), and FA (20:4)) molecules containing C14:1, C16:1, C18:1, C18:2, C20:3, an

SUBMITTER: Li P 

PROVIDER: S-EPMC12549924 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature