Integrated HS-SPME-GC/MS and RNA sequencing analysis reveals metabolic differences of flavor compounds of muscle tissues with different intramuscular fat contents from Tibetan sheep

In this study, we established profiles of the transcriptome and volatile compounds of L-IMF and H-IMF ovine muscle tissues. The findings suggested that HSL, FABP4 and PLIN4, along with the lipolysis regulation in adipocytes and PPAR signaling pathways, contributed to the difference in lipid metabolism within muscle tissues, and biosynthesis of the UFA pathway may influence the production of volatile compound precursors in muscles. These results offer important information about regulating genes that pertain to ovine meat flavor compounds.