Multi-omics analysis of age-related changes in flavor compounds and lipid molecules of yak meat

The molecular regulation of flavor formation in yak meat is poorly understood. In this study, we selected 6-(MALT, <i>n</i> = 10), 30-(MBLT, <i>n</i> = 10), and 54-months-old (MCLT, <i>n</i> = 10) Tianzhu white yaks, and used gas chromatography time-of-flight mass spectrometry, lipidomics, and metabolomics to investigate the molecular networks regulating the formation of yak meat flavor. MALT meat was found to be more tender than MBLT and MCLT. 8 key volatile organic compounds (VOCs) were screened. Lipidomic analysis revealed that glycerophosphoethanolamine (PE), sphingomyelins (SM), monogalactosyldiacylglycerol (MGDG), phosphatidylglycerol (PG), and phosphatidic acid (PA) decreased with age (<i>P</i> < 0.05). The synthesis of flavor compounds in yak meat is influenced by age-related metabolic shifts. We found that advancing age drives the increased expression of key fatty acid synthesis proteins, promoting intramuscular lipid accumulation and consequently altering the flavor precursors. These findings establish a critical knowledge base for future strategies aimed at enhancing yak meat quality.