数字农科院2.0

Insight into the meat quality differences of Tibetan sheep from different altitudes based on metabolomics

文献类型： 外文期刊

作者： Ruisi Liu;Jianing Fu;Shaobo Li;Minghui Gu;Liang Li;Le Xu;Jiangying Yu;Dequan Zhang;Li Chen

作者机构：

关键词： Cooking loss;HIF-1α signaling;High-altitude adaptation;Lysine degradation;Meat color

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2026 年 504 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Tibetan sheep from different altitudes exhibit unique meat quality attributes, whereas the molecular mechanisms remain unelucidated. Such meat quality attributes are associated with underlying metabolic processes, which are influenced by high-altitude conditions. Herein, meat quality and muscle metabolism in Tibetan sheep from Oula (2900 m), Huoerba (4000 m), and Duoma (5100 m) were compared. Oula sheep showed higher moisture and lighter color, while Duoma sheep had the lowest fat content. A total of 419 differential metabolites were identified based on metabolomics. Among them, peptide contents decreased with increasing altitude of Tibetan sheep's residence, while carnitine derivatives increased. Bioinformatics analysis indicated that high altitude regulates HIF-1α signaling through hypoxic conditions and oxidative stress mediates glutathione oxidation, thus affecting meat L* value. This study reveals meat quality and the metabolic basis in Tibetan sheep at different altitudes, establishing a scientific foundation for resource utilization and development of Tibetan sheep at specific altitudes.

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