Abstract
Beef is an important dietary source of quality animal proteins and amino acids in human nutrition. The fatty acid composition is one of the indispensable indicators affecting nutritional value of beef. However, a comprehensive understanding of the expression changes underlying fatty acid composition in representative beef cuts is needed in cattle. This study aimed to characterize the dynamics of fatty acid composition using comparative transcriptomic analysis in five different type of beef cuts. We identified 7545 differentially expressed genes (DEGs) among 10 pair-wise comparisons. Co-expression gene network analysis identified two modules, which were significantly correlated with 2 and 20 fatty acid composition, respectively. We also identified 38 candidate genes, and functional enrichment showed that these genes were involved in fatty acid biosynthetic process and degradation, PPAR, and AMPK signaling pathway. Moreover, we observed a cluster of DEGs (e.g., SCD, LPL, FABP3, and PPARD) which were involved in the regulation of lipid metabolism and adipocyte differentiation. Our results provide some valuable insights into understanding the transcriptome regulation of candidate genes on fatty acid composition of beef cuts, and our findings may facilitate the designs of genetic selection program for beneficial fatty acid composition in beef cattle.
Highlights
Laboratory of Molecular Biology and Bovine Breeding, Institute of Animal Science, Chinese Academy of Animal Genomics and Improvement Laboratory, United States Department of Agriculture-Agricultural
We evaluated the correlation between gene expression patterns and fatty acids, assessed the co-expressed module and candidate genes related to important fatty acid composition
Functional annotation suggested that many genes were involved in fatty acid biosynthetic process, fatty acid degradation, and the PPAR signaling pathway
Summary
Beef is an important dietary source of quality animal proteins and amino acids in human nutrition. The fatty acid composition is one of the indispensable indicators affecting nutritional value of beef. Beef is an important animal origin food source which can provide essential nutrients including essential amino acids, unsaturated fatty acids, minerals, and various vitamins for human health [1]. Fatty acid composition is one of the important indicators affecting beef quality including flavor, juiciness, tenderness, and taste, and it strongly influences consumer’s preferences [3]. Several previous studies have been carried out to identify candidate variants and genes (e.g., SCD, CD36, ACADM, PPARGC1A, LPL), which are associated with fatty acid composition in cattle [6,7]. Many studies explored the genetic basis of the fatty acids in muscles using multi-omics approaches including transcriptomic, proteomic, and metabolomic analyses
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