Meat quality differences and protein molecular mechanisms affecting meat flavor in different breeds of Tibetan sheep analyzed by 4D label-free quantitative proteomics

Abstract

To evaluate the meat quality of the new breed of Panou sheep, the longissimus dorsi (LD) muscles of 1.5-year-old Panou sheep and the local breed of Oula sheep were selected for comparative analysis in terms of meat quality, and the molecular mechanisms influencing flavor were investigated using 4D label-free proteomics technology. The results revealed that the fiber density, tenderness, and brightness of the Panou sheep meat were lower than those of the Oula sheep, and the composition of amino acids and flavor substances made it possible to determine that the Panou sheep meat has a high-quality and distinctive flavor. Proteomic analysis indicated that the metabolic pathways that may be associated with meat flavor are amino acid catabolism and sugar metabolism. This study explored the role of proteins in the regulation of meat flavor in Tibetan sheep, which provides a reference for the identification of meat products and subsequent breed improvement.