Transcriptomic and flavor metabolomic exploration of the genetic basis of meat quality and flavor in Tibetan sheep
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.
Authors
- Buying Han (ORCID: https://orcid.org/0000-0001-8621-0700)
- Quanbang Pei (ORCID: https://orcid.org/0000-0003-0244-0643)
- Zian Zhang (ORCID: https://orcid.org/0009-0005-7999-2640)
- Jincai Zhao (ORCID: https://orcid.org/0000-0003-1449-4235)
- Song Wang
- Dehui Liu (ORCID: https://orcid.org/0000-0002-8677-022X)
- Dehong Tian (ORCID: https://orcid.org/0000-0003-2103-8123)
- Biao Huang (ORCID: https://orcid.org/0000-0001-9082-2216)
- Lei Wang (ORCID: https://orcid.org/0000-0001-8303-3040)
- Xue Li (ORCID: https://orcid.org/0000-0002-8633-6087)
- Kai Zhao (ORCID: https://orcid.org/0000-0001-9262-3157)
- Fuqiang Zhang (ORCID: https://orcid.org/0000-0001-6215-7888)
- Rong Li (ORCID: https://orcid.org/0000-0002-4637-031X)
- De Sun
- Guoqiang Bao (ORCID: https://orcid.org/0000-0002-7399-9420)
Institutions
- Qinghai University (CN)
- Chinese Academy of Sciences (CN)
- Animal Husbandry & Veterinary (IN)
- Xinjiang Institute of Ecology and Geography (CN)
- Qingdao Institute of Animal Husbandry and Veterinary Medicine (CN)
- University of Chinese Academy of Sciences (CN)
Publication Details
- Journal
- BMC Genomics
- Published
- 2025-09-29
- DOI
- https://doi.org/10.1186/s12864-025-12098-4
- Citations
- 2
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 2.39
Funders
- Natural Science Foundation of Qinghai