Comparison of Meat Quality, Including Fatty Acid Content and Amino Acid Profile, and Transcriptome Profile among Hanwoo, Korea Black Cattle, and Jeju Black Cattle

• 발행기관: 한국축산식품학회
• 저자명: SangHoon Lee KyoungBo Ko GwangHeun Kim JongEun Park YounChul Ryu
• 간행물 정보: 『Food Science of Animal Resources』제45권 제2호, 553~572쪽, 전체 20쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.03.15

국문 초록

This study aimed to compare the meat quality, including fatty acid content, amino acid profile, and transcriptome profile, among three Korean cattle breeds: Hanwoo, Korean black cattle (KBC), and Jeju black cattle (JBC). We analyzed fatty acid compositions, revealing that Hanwoo had higher levels of saturated fatty acids such as pentadecanoic acid, palmitic acid, and margaric acid than other cattle breeds. In contrast, KBC showed higher levels of linolenic acid, which is one of the omega-3 polyunsaturated fatty acids. Free amino acid profiles showed that Hanwoo and JBC had significantly higher levels of glutamic acid, glycine, and phenylalanine compared to KBC. KBC had a significantly higher arginine content, while Hanwoo had a significantly higher serine content compared to the other two breeds. Regarding constituent amino acid content, JBC had a higher glutamic acid content, which is associated with umami, and exhibited a lower level of valine, arginine, isoleucine, and phenylalanine compared to the other breeds. RNA transcriptome analysis identified key differentially expressed genes involved in lipid metabolism and energy homeostasis, including MOGAT1, ANGPTL8, and SLC38A4. Network analysis highlighted substantial differences in muscle system processes, fat cell differentiation, and other pathways between the breeds. These findings provide foundational data for genetic selection programs aimed at enhancing meat quality and offer valuable insights into preserving the unique characteristics of Korean indigenous cattle.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

References

키워드

Korean indigenous cattle, meat quality, fatty acid composition, amino acid profile, transcriptome profile (RNA-seq)