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Article Abstract
This study conducted a detailed analysis of the nutritional composition of five different cuts of Dezhou donkey meat. Combining these findings with transcriptome data, the researchers identified region-specific gene expression patterns and uncovered key regulatory networks associated with meat quality traits across the various cuts. The genes and were identified as crucial for regulating amino acid metabolism in the hind legs. In comparison, , , and were identified as essential regulators of fatty acid metabolism in the back. These three genes also influence the flavor of back meat by regulating tricosanoic acid, which in turn affects nonanal levels. This study presents an in-depth analysis of meat quality traits and gene expression patterns across various donkey meat cuts, highlighting the key functional genes involved. The findings offer important insights that could guide targeted breeding efforts to improve the quality of donkey meat.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC12211847 | PMC |
| http://dx.doi.org/10.1016/j.fochms.2025.100267 | DOI Listing |
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