Work

Effect of variety differences on the meat quality traits and flavour of donkey meat based on transcriptomic and metabolomic analysis

Year: 2026

Type: article

Abstract: To investigate whether variations in donkey meat quality stem from breed-specific regulation of muscle metabolism, we employed headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), together with metabolomic and transcriptomic analyses to compare the longissimus dorsi muscles of Guangling donkeys and Jinnan donkeys. The results indicated that the longissimus dorsi muscle of the Guangling donkeys group was more tender. Heptanal and nonenal make important contribution to the flavour of Guangling donkey meat, and the odor activity value (OAV) of heptanal was significantly higher than that in Jinnan donkey meat. Aldehydes were found to have the greatest influence on the flavour of donkey meat. The 932 differentially expressed genes (DEGs) identified through transcriptome analysis were primarily related to alanine, aspartate, glutamate, starch and sucrose metabolism, cGMP-PKG, MAPK, and estrogen signaling pathways. Metabolomics analysis revealed 76 differential metabolites that were significantly enriched in lipid-related pathways, including glucagon, AMPK, cAMP signaling, and cysteine and methionine metabolism. Collectively, these findings support our original hypothesis that coordinated gene–metabolite interactions underlie breed-specific differences in donkey meat quality. The preliminary identification of DEGs and metabolites affected by breed differences, together with the screening of major flavour compounds, provides an important theoretical basis for subsequent molecular validation and for the improvement of meat quality in donkey breeding programmes. • Breed differences affected donkey meat quality and flavour. • Aldehydes were identified as key contributors to the flavour of donkey meat. • Heptanal showed a significant contribution to Guangling donkey meat flavour. • DEGs, including CSRP3 and MSTN, were linked to metabolism and signaling pathways. • DAMs, including methionine glutamine and succinic acid, were associated with lipid synthesis.

Source: Food Chemistry Molecular Sciences

DOI: 10.1016/j.fochms.2026.100356

Authors: Juan Xiong, Yuan Wang, Wufeng Li, Xi Wang

Institution: Shanxi Agricultural University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,320