饲料研究2025，Vol.48Issue(9)：7-14,8.DOI:10.13557/j.cnki.issn1002-2813.2025.09.002
不同氮源对蒙古羔羊背最长肌风味转录组的影响
Effects of different nitrogen sources on flavor transcriptome of longissimus dorsi muscle in Mongolian lambs
摘要
Abstract
This trial aims to explore the transcriptomic effects of different feeding grains on the flavor of the longest dorsal muscle of Mongolian lambs.Twenty-four Mongolian lambs were randomly divided into four groups:Soybean meal(group C),1.5％urea+soybean meal(group U1.5),1.0％urea+soybean meal(group U1.0),and 1％urea+cottonseed meal+rapeseed meal(group UM),with six replicates per group and one lamb per replicate.The pre-test period was 15 days,and the formal test period was 60 days.Three replicates per group were selected for transcriptome sequencing and analysis of the longest dorsal muscle using RNA-seq technology,and qRT-PCR validation was performed on nine differentially expressed genes.The results showed that compared to the group C,the groups U1.5,U1.0,and UM had 459,2 407,and 2 251 differentially expressed genes,respectively.These genes were mainly involved in cellular processes(BP),cellular components(CC)and molecular functions(MF),as classified by Gene Ontology(GO).Kyoto Encyclopedia of Genes and Genomes(KEGG)enrichment analysis indicated that the groups U1.5,U1.0 and UM were enriched in 272,334 and 334 pathways,respectively.The significant pathways related to flavor included peroxisome proliferator-activated receptor(PPAR),forkhead transcription factor(FoxO),AMP-activated protein kinase(AMPK),and transforming growth factor(TGF-β).The qRT-PCR validation results were consistent with the transcriptome sequencing results.In particular,the expression of synthase(FASN)in the group U1.5,acyl coenzyme A oxidase(ACOX1),transmembrane protein 65(TMEM65)and lipoprotein esterase(LPL)in the group U1.0,and ACOX1 and AMP-activated protein kinase β2(PRKAβ2)in the group UM were significantly downregulated(P＜0.05).Conversely,the expression of mitochondrial uncoupling protein 2(UCP2),glutamic acid decarboxylase like 1(GADL1)and adenosine monophosphate dehydrogenase 1(AMPD1)in the group U1.5,UCP2,GADL1,and mitochondrial uncoupling protein 3(UCP3)in the group U1.0,and GADL1,AMPD1,and UCP3 in the group UM were significantly upregulated(P＜0.05).The results suggest that different nitrogen sources may potentially affect muscle flavor by influencing pathways related to fatty acid and energy metabolism or gene expression.Moreover,1.5％urea replacing soybean meal involves the least flavor-related pathways and may have the least impact on muscle flavor,thus having more development potential.The research results provide certain references for the subsequent development of cheap nitrogen sources and the metabolic research related to the flavor of lamb muscle.关键词
尿素/羔羊/背最长肌/风味/转录组Key words
urea/lamb/longest back muscle/flavor/transcriptome分类
农业科技引用本文复制引用
李博扬,李述方,卢赫男,孙璐,王海荣..不同氮源对蒙古羔羊背最长肌风味转录组的影响[J].饲料研究,2025,48(9):7-14,8.基金项目
内蒙古教育厅高校基本科研业务费项目(项目编号:RZ2300001812) （项目编号:RZ2300001812）
