Comprehensive Genetic Map of Muscle Lipidome Reveals Novel Insights Into Flavor Variation in Ruminant Meat.

ABSTRACT: Ruminant meat is an important component of human diets, valued for its unique flavor and nutritional density. Lipids play a dominant role in shaping meat flavor, yet their genetic and biochemical basis remains unexplored. Here, from the analysis of 434 sheep longissimus thoracis samples, the current study presents the first comprehensive lipid map of sheep meat, including 947 lipids. A substantial proportion of these lipids exhibit moderate-to-high heritability, with 51.6% surpassing a heritability of 0.2 and 15.8% exceeding 0.45. Metabolome-based genome-wide association analysis identifies 467 significant loci affecting 233 lipids, including 110 loci exhibiting pleiotropy. Notably, the levels of monogalactosyldiacylglycerols containing oleic (C18:1) and linoleic (C18:2) acids are specific

SUBMITTER: Zhang X 

PROVIDER: S-EPMC12561217 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature