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Introduction <p>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.</p> Results <p>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, metabolism, and immune function in muscle tissues. Weighted gene co-expression network Analysis (WGCNA) identified key genes (<i>BECN1</i>, <i>CRNKL1</i>, <i>PAB5A</i>, and <i>EIF3A</i>) significantly associated with growth and meat quality traits. Flavor metabolomics showed that VT mutton contained the richest profile of flavor compounds, predominantly contributing to nutty aromas. PT and EL were characterized by higher levels of esters and aldehydes, imparting stronger fruity and floral notes. Integration analysis of differentially expressed genes (DEGs) and metabolites identified <i>COLEC10</i>, <i>MYC</i>, <i>BDNF</i>, and <i>GCGR</i> as potential candidate genes influencing flavor through regulation of lipid and amino acid metabolism.</p> Conclusion <p>This study systematically characterized the growth performance, meat quality, nutritional composition, and flavor profiles of three Tibetan sheep types. Through multi-omics analysis (transcriptome and metabolome), it uncovered the regulatory mechanisms linking gene expression to meat quality and flavor-related organic compounds. Additionally, potential candidate genes that may improve meat quality and flavor were identified.</p>

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

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年9月29日

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  • Xue Li,
  • Buying Han,
  • Dehui Liu,
  • Song Wang,
  • Jincai Zhao,
  • Lei Wang,
  • Rong Li,
  • Guoxiang Bao,
  • Quanbang Pei,
  • De Sun,
  • Zian Zhang,
  • Bin Huang,
  • Fuqiang Zhang,
  • Kai Zhao,
  • Dehong Tian

摘要

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, metabolism, and immune function in muscle tissues. Weighted gene co-expression network Analysis (WGCNA) identified key genes (BECN1, CRNKL1, PAB5A, and EIF3A) significantly associated with growth and meat quality traits. Flavor metabolomics showed that VT mutton contained the richest profile of flavor compounds, predominantly contributing to nutty aromas. PT and EL were characterized by higher levels of esters and aldehydes, imparting stronger fruity and floral notes. Integration analysis of differentially expressed genes (DEGs) and metabolites identified COLEC10, MYC, BDNF, and GCGR as potential candidate genes influencing flavor through regulation of lipid and amino acid metabolism.

Conclusion

This study systematically characterized the growth performance, meat quality, nutritional composition, and flavor profiles of three Tibetan sheep types. Through multi-omics analysis (transcriptome and metabolome), it uncovered the regulatory mechanisms linking gene expression to meat quality and flavor-related organic compounds. Additionally, potential candidate genes that may improve meat quality and flavor were identified.