Identification of key genes and metabolites involved in meat quality performance in Qinchuan cattle by WGCNA

Understanding the genetic and metabolic elements that impact the quality of meat is crucial in order to improve production and satisfy consumer demands in the beef sector. Differences in meat quality among various muscle areas in beef cattle can impact pricing in the market. Despite progress in genomics, the specific genes and metabolites that affect meat quality characteristics in Qinchuan cattle remain inadequately understood. Therefore, this study aimed to evaluate the meat quality characteristics of four specific muscle locations (tenderloin, striploin, high rib and ribeye muscles) in Qinchuan bulls, including ten traits (total protein content (TPC), intramuscular fat (IMF), non-esterified fatty acid (NEFA), meat color (L*, a* and b*), shear force (SF), cooking loss (CL), pH0 and pH24). In this experiment, transcriptome, metabolome sequencing, and sophisticated analytical methodologies such as weighted gene co-expression network analysis (WGCNA) and protein-protein interaction networks (PPI) were used to identify the key genes and metabolites associated with specific traits. The findings highlighted three notable genes (NDUFAB1, NDUFA12, and NDUFB7) linked to intramuscular fat (IMF), three key genes (CSRP3, ACAA3, ACADVL) correlated with non-esterified fatty acids (NEFA), and one crucial gene (CREBBP) influencing meat color. In conclusion, this investigation offers a new perspective on the differences in bovine muscle locations and contributes to the molecular understanding of bovine meat quality. Future research endeavors could delve deeper into the identified genes and pathways to enhance both the quality and yield of beef cattle.