Multi-Omics Mining of Characteristic Quality Factors Boosts the Brand Enhancement of the Geographical Indication Product—Pingliang Red Cattle DOI Creative Commons
Jing Liu, Yu Cheng Zhu, Xiaoxia Liu

и другие.

Foods, Год журнала: 2025, Номер 14(10), С. 1770 - 1770

Опубликована: Май 16, 2025

Pingliang Red Cattle, a renowned geographical indication product in China, is distinguished by its superior meat quality, yet the scientific basis for unique attributes remains underexplored. This study integrated metabolomic and transcriptomic analyses to elucidate biochemical physiological factors underlying enhanced flavor, color stability, tenderness of Cattle beef compared Qinchuan Simmental cattle. Metabolomic profiling revealed significantly elevated levels inosine monophosphate (IMP, 2.86-3.96× higher) glutathione (GSH, 2.42-5.43× contributing intense umami flavor prolonged retention. Notably, ergothioneine (EGT), potent antioxidant, was identified first time beef, with concentrations 2.55× 4.25× higher than Simmental, respectively. Transcriptomic analysis highlighted upregulation 21 tenderness-related genes (e.g., FABP3, PRDX6, CAST) key enzymes purine metabolism pathways PDE4D, ADSL, GGT1), correlating improved quality. Additionally, Cattle's natural forage-rich diet low-density rearing practices were critical enhancing these traits. These findings provide foundation premium offering actionable insights GI branding, quality optimization, market competitiveness. The multi-omics approach established here serves as paradigm assessment improvement other agricultural products, bridging traditional reputation molecular evidence.

Язык: Английский

Multi-Omics Mining of Characteristic Quality Factors Boosts the Brand Enhancement of the Geographical Indication Product—Pingliang Red Cattle DOI Creative Commons
Jing Liu, Yu Cheng Zhu, Xiaoxia Liu

и другие.

Foods, Год журнала: 2025, Номер 14(10), С. 1770 - 1770

Опубликована: Май 16, 2025

Pingliang Red Cattle, a renowned geographical indication product in China, is distinguished by its superior meat quality, yet the scientific basis for unique attributes remains underexplored. This study integrated metabolomic and transcriptomic analyses to elucidate biochemical physiological factors underlying enhanced flavor, color stability, tenderness of Cattle beef compared Qinchuan Simmental cattle. Metabolomic profiling revealed significantly elevated levels inosine monophosphate (IMP, 2.86-3.96× higher) glutathione (GSH, 2.42-5.43× contributing intense umami flavor prolonged retention. Notably, ergothioneine (EGT), potent antioxidant, was identified first time beef, with concentrations 2.55× 4.25× higher than Simmental, respectively. Transcriptomic analysis highlighted upregulation 21 tenderness-related genes (e.g., FABP3, PRDX6, CAST) key enzymes purine metabolism pathways PDE4D, ADSL, GGT1), correlating improved quality. Additionally, Cattle's natural forage-rich diet low-density rearing practices were critical enhancing these traits. These findings provide foundation premium offering actionable insights GI branding, quality optimization, market competitiveness. The multi-omics approach established here serves as paradigm assessment improvement other agricultural products, bridging traditional reputation molecular evidence.

Язык: Английский

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