Abstract：
BACKGROUND: In this study, researchers aimed to explore the impact of intramuscular fat (IMF) concentration on the flavor of donkey meat, specifically in the longissimus dorsi muscle of Guangling donkeys. The internal volatile organic compounds that cause the flavor differences between donkey muscles are not clear at present. Transcriptomic technologies were utilized to analyze gene expression and its relationship to donkey meat flavor.
METHODS: Thirty Guangling donkeys had their IMF content evaluated in the longissimus dorsi muscle. Based on IMF content, 16 donkeys of similar ages were divided into two groups: low-fat (L) and high-fat (H). Headspace solid-phase microextraction Gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace solid phase microextraction mass spectrometry were used to identify potential flavor components that differed between the two groups.
RESULTS: Five key volatile substances were identified, and WGCNA and KEGG analysis was conducted to analyze the genes associated with these substances. The results showed that pathways like PPAR signaling, nucleotide excision repair, glucagon signaling, arachidonic acid metabolism, and glycolysis/glycogenesis were involved in lipid deposition. Additionally, a gene-gene interaction network map was constructed, highlighting the importance of hub genes such as EEF2, DDX49, GAP43, SNAP25, NDUFS8, MRPS11, RNASEH2A, POLR2E, POLR2C and ALB in regulating key flavor substances.
CONCLUSIONS: This study provided valuable insights into the regulation of genes and protein expression related to flavor substances in donkey meat. It also deepened understanding of the influence of IMF on flavor and laid a foundation for future molecular breeding improvements in Guangling donkeys.
METHODS: Thirty Guangling donkeys had their IMF content evaluated in the longissimus dorsi muscle. Based on IMF content, 16 donkeys of similar ages were divided into two groups: low-fat (L) and high-fat (H). Headspace solid-phase microextraction Gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace solid phase microextraction mass spectrometry were used to identify potential flavor components that differed between the two groups.
RESULTS: Five key volatile substances were identified, and WGCNA and KEGG analysis was conducted to analyze the genes associated with these substances. The results showed that pathways like PPAR signaling, nucleotide excision repair, glucagon signaling, arachidonic acid metabolism, and glycolysis/glycogenesis were involved in lipid deposition. Additionally, a gene-gene interaction network map was constructed, highlighting the importance of hub genes such as EEF2, DDX49, GAP43, SNAP25, NDUFS8, MRPS11, RNASEH2A, POLR2E, POLR2C and ALB in regulating key flavor substances.
CONCLUSIONS: This study provided valuable insights into the regulation of genes and protein expression related to flavor substances in donkey meat. It also deepened understanding of the influence of IMF on flavor and laid a foundation for future molecular breeding improvements in Guangling donkeys.
摘要：
背景：在这项研究中，研究人员旨在探索肌内脂肪（IMF）浓度对驴肉风味的影响，特别是在广陵驴的背最长肌中。目前尚不清楚引起驴肌肉之间风味差异的内部挥发性有机化合物。利用转录组学技术分析了基因表达及其与驴肉风味的关系。
方法：对30头广陵毛驴的背最长肌IMF含量进行了评价。根据国际货币基金组织的内容，将16只年龄相似的驴分为两组：低脂肪（L）和高脂肪（H）。顶空固相微萃取气相色谱-质谱（HS-SPME-GC-MS）和顶空固相微萃取质谱用于鉴定两组之间不同的潜在风味成分。
结果：确定了五种关键挥发性物质，进行WGCNA和KEGG分析以分析与这些物质相关的基因。结果表明，PPAR信号通路，核苷酸切除修复，胰高血糖素信号，花生四烯酸代谢，糖酵解/糖发生参与脂质沉积。此外,构建了基因-基因相互作用网络图，突出hub基因的重要性，如EEF2，DDX49，GAP43，SNAP25，NDUFS8，MRPS11，RNASEH2A，POLR2E,POLR2C和ALB在调节关键风味物质中的作用。
结论：这项研究为驴肉中与风味物质相关的基因和蛋白质表达的调控提供了有价值的见解。这也加深了对IMF对风味影响的认识，为未来广陵驴的分子育种改进奠定了基础。
方法：对30头广陵毛驴的背最长肌IMF含量进行了评价。根据国际货币基金组织的内容，将16只年龄相似的驴分为两组：低脂肪（L）和高脂肪（H）。顶空固相微萃取气相色谱-质谱（HS-SPME-GC-MS）和顶空固相微萃取质谱用于鉴定两组之间不同的潜在风味成分。
结果：确定了五种关键挥发性物质，进行WGCNA和KEGG分析以分析与这些物质相关的基因。结果表明，PPAR信号通路，核苷酸切除修复，胰高血糖素信号，花生四烯酸代谢，糖酵解/糖发生参与脂质沉积。此外,构建了基因-基因相互作用网络图，突出hub基因的重要性，如EEF2，DDX49，GAP43，SNAP25，NDUFS8，MRPS11，RNASEH2A，POLR2E,POLR2C和ALB在调节关键风味物质中的作用。
结论：这项研究为驴肉中与风味物质相关的基因和蛋白质表达的调控提供了有价值的见解。这也加深了对IMF对风味影响的认识，为未来广陵驴的分子育种改进奠定了基础。
