固原黄牛不同部位肌肉组织代谢组学分析

doi:10.11843/j.issn.0366-6964.2024.04.020

畜牧兽医学报 ›› 2024, Vol. 55 ›› Issue (4): 1565-1578.doi: 10.11843/j.issn.0366-6964.2024.04.020

固原黄牛不同部位肌肉组织代谢组学分析

王中波¹, 刘爽¹, 贺丽霞¹, 冯雪¹, 杨梦丽¹, 汪书哲¹, 刘源¹, 冯兰¹, 丁晓玲¹, 冀国尚¹, 杨润军², 张路培³, 马云^1*

1. 宁夏大学动物科技学院宁夏回族自治区反刍动物分子细胞育种重点实验室, 银川 750021;
2. 吉林大学动物科学学院, 长春 130000;
3. 中国农业科学院北京畜牧兽医研究所, 北京 100193

收稿日期:2023-08-10 出版日期:2024-04-23 发布日期:2024-04-26
通讯作者: 马云,主要从事生物技术与牛遗传育种研究,E-mail:mayun@nxu.edu.cn
作者简介:王中波(1986-)，男，瑶族，湖南永州人，硕士生，主要从事实验动物管理、药物开发评价研究，E-mail：leaf_w@sina.com;刘爽(1995-)，男，河南开封人，博士生，主要从事肉牛遗传育种研究，E-mail:sirlsagri@163.com
基金资助:
国家自然科学基金(U22A20506;32072720);宁夏回族自治区重点研发项目(2023BCF01006;2021BEF01002;2021NXZD1);自治区科技创新领军人才培养项目(2020GKLRLX02)

Metabolomics Analysis on Different Muscle Tissues of Guyuan Cattle

WANG Zhongbo¹, LIU Shuang¹, HE Lixia¹, FENG Xue¹, YANG Mengli¹, WANG Shuzhe¹, LIU Yuan¹, FENG Lan¹, DING Xiaoling¹, JI Guoshang¹, YANG Runjun², ZHANG Lupei³, MA Yun^1*

1. Key Laboratory of Molecular Cell Breeding of Ruminants in Ningxia Hui Autonomous Region, College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China;
2. College of Animal Science, Jilin University, Changchun 130000, China;
3. Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China

Received:2023-08-10 Online:2024-04-23 Published:2024-04-26

摘要/Abstract

摘要： 旨在探究与固原黄牛肉风味形成相关的关键代谢物、代谢途径和酶，为深入解析固原黄牛肉肉品组成提高肉品质量奠定基础。本研究选用同一生长条件下，24月龄的6头健康雄性固原黄牛作为研究对象，利用非靶向代谢组学技术对眼肉、肩肉和臀肉3个组进行代谢物分析鉴定，通过主成分分析、偏最小二乘法判别分析和聚类分析筛选差异代谢物，并对筛选结果进行富集分析。随后，利用FELLA分析调控不饱和脂肪酸合成代谢相关的途径以及潜在的关键代谢物，同时对差异代谢物进行WGCNA分析。代谢物分析结果显示，固原黄牛眼肉、肩肉和臀肉3个组共鉴定出689个代谢物，其中脂质和类脂分子占比32.08%，脂肪酸类代谢物49种，聚类分析肩肉组和臀肉组样本聚为一类，眼肉组样本单独为一类。N6, N6, N6-三甲基-L-赖氨酸(N6, N6, N6-trimethyl-L-lysine)和麦芽三糖(maltotriose)是眼肉、肩肉和臀肉组与组之间共同的差异代谢物，二者含量均在眼肉最高。KEGG通路分析显示，差异代谢物主要富集在不饱和脂肪酸生物合成、嘌呤代谢、丙氨酸、天冬氨酸和谷氨酸代谢等代谢通路。通过WGCNA分析筛选出与3个肌肉部位相关的模块，并鉴定出了各模块中的关键代谢物。本研究通过对固原黄牛不同部位肌肉组织进行代谢组学分析，鉴定到与肉品质差异和风味形成相关的10种关键代谢物和17种关键酶，为今后探究固原黄牛肉风味形成的分子调控机制和分子育种提供理论基础，同时也为其他肉牛的品质性状育种提供参考。

关键词: 固原黄牛, 非靶向代谢组学, 风味, 不饱和脂肪酸, 分子育种

Abstract: The purpose of this study was to explore the key metabolites, metabolic pathways, and enzymes related to the flavor formation of Guyuan cattle beef, so as to lay a foundation for further analyzing the meat quality composition and improving the meat quality of Guyuan cattle beef. In this study, six 24-month-old healthy male Guyuan cattle were collected under the same growth conditions, and non-targeted metabonomics were used to analyze and identify the metabolites of eye meat, shoulder meat and hip meat. The differential metabolites were screened by principal component analysis, partial least squares discriminant analysis and cluster analysis, and the screening results were enriched and analyzed. Subsequently, the pathways and potential key metabolites regulating the synthesis and metabolism of unsaturated fatty acids were analyzed by FELLA, and the differential metabolites were analyzed by WGCNA. A total of 689 metabolites were identified in the eye meat, shoulder meat and hip meat, of which lipids and lipid-like molecules accounting for 32.08%, and 49 fatty acid metabolites. The results of cluster analysis showed that the samples of shoulder meat group and hip meat group were clustered together, while the samples of eye meat group formed a separate cluster. N6, N6, N6-trimethyl-L-lysine and maltotriose were identified as common differential metabolites among eye meat, shoulder meat and hip meat, with the highest content in eye meat. KEGG pathway analysis showed that differential metabolites were mainly concentrated in unsaturated fatty acid biosynthesis, purine metabolism, alanine, aspartic acid and glutamate metabolism. The modules related to three kinds of muscle tissue specificity were screened by WGCNA, and the key metabolites in each module were identified. In this study, through the metabonomic analysis of muscle tissues in different parts of Guyuan cattle, 10 key metabolites and 17 key enzymes related to meat quality differences and flavor formation were identified. It not only provides a theoretical basis for exploring the molecular regulation mechanism and molecular breeding of Guyuan beef flavor formation in the future, but also serves as reference for the quality breeding of other beef cattle.

Key words: Guyuan cattle, non-targeted metabolomics, flavor, unsaturated fatty acids, molecular breeding

中图分类号:

王中波, 刘爽, 贺丽霞, 冯雪, 杨梦丽, 汪书哲, 刘源, 冯兰, 丁晓玲, 冀国尚, 杨润军, 张路培, 马云. 固原黄牛不同部位肌肉组织代谢组学分析[J]. 畜牧兽医学报, 2024, 55(4): 1565-1578.

WANG Zhongbo, LIU Shuang, HE Lixia, FENG Xue, YANG Mengli, WANG Shuzhe, LIU Yuan, FENG Lan, DING Xiaoling, JI Guoshang, YANG Runjun, ZHANG Lupei, MA Yun. Metabolomics Analysis on Different Muscle Tissues of Guyuan Cattle[J]. Acta Veterinaria et Zootechnica Sinica, 2024, 55(4): 1565-1578.

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固原黄牛不同部位肌肉组织代谢组学分析

Metabolomics Analysis on Different Muscle Tissues of Guyuan Cattle

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