Transcriptome and HS-SPME-GC-MS analysis of key genes and flavor components associated with beef marbling

Transcriptome and HS-SPME-GC-MS analysis of key genes and flavor components associated with beef marbling

Wagyu cattle are well-known for their rich marbling. Qinchuan cattle have slower-depositing marbling than Wagyu cattle. However, because of an increase in the consumer demand for high-quality beef and the increasingly stringent standards of beef quality, improving the marbling grade of Qinchuan catt...

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Bibliographic Details
Main Authors: Yanling Ding, Yanfeng Zhang, Xiaonan Zhou, Chenglong Li, Zonghua Su, Junjie Xu, Chang Qu, Yun Ma, Yuangang Shi, Xiaolong Kang
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-05-01
Series:Frontiers in Veterinary Science
Subjects:
crossbred Wagyu cattle
beef grade
flavor components
marbling
transcriptome
Online Access:https://www.frontiersin.org/articles/10.3389/fvets.2025.1501177/full
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https://www.frontiersin.org/articles/10.3389/fvets.2025.1501177/full

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