Evidence map›Paper›PMID 41140574›Full record

ArticleCurrent research in food science2025

Multi-omics analysis of lipids and aroma compounds in beef under grain-fed and grass-fed production methods.

Pingyang Li, Yiyu Yin, Shijie Fan, Longzhu Zhou, Huihui Tian, Lupei Zhang, Jing Li, Kehan Ma, Junwei Hu, Yanan Yu and 9 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

19 authors.

Pingyang LiState Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
Yiyu YinState Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
Shijie FanInstitute of Food Quality and Nutrition, Academy of National Food and Strategic Reserves Administration, Beijing, 100193, China.
Longzhu ZhouState Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
Huihui TianState Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
Lupei ZhangState Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
Jing LiSchool of Agricultural Sciences, Zhengzhou University, Zhengzhou, 450001, China.
Kehan MaState Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
Junwei HuAcademy of Pingliang Red Cattle, Pingliang, 744000, China.
Yanan YuState Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
Qingyu ZhaoState Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
Youyou YangState Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
Yahui WangState Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
Ruiqi PengState Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
Yanxiang ZhangAcademy of Pingliang Red Cattle, Pingliang, 744000, China.
Xuemei GaoAcademy of Pingliang Red Cattle, Pingliang, 744000, China.
Yuchang QinState Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
Junmin ZhangState Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
Chaohua TangState Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing, 100193, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Different production methods for grain-fed and grass-fed cattle affect beef quality and flavor, yet systematic studies on aroma profile differences and the reasons underlying these variations remain limited. This study employed multi-omics analysis to characterize the aroma and lipid profile in grain-fed and grass-fed beef, as well as to identify key lipid molecules and biological pathways linked to aroma formation. Multi-omics analysis revealed that triglycerides (TG (16:0_14:1_18:1), TG (16:0_16:0_18:1), TG (16:0_16:1_18:1), TG (16:0_18:1_18:1), TG (16:0_18:1_18:2), and TG (18:0_16:1_18:1) et al.), diacylglycerols (DG (16:0_18:1) and DG (18:1_18:1)), and free fatty acids (FA (16:1), FA (18:1), FA (18:2), FA (20:3), and FA (20:4)) molecules containing C14:1, C16:1, C18:1, C18:2, C20:3, and C20:4 fatty chains may serve as key precursors to drive distinct aromas in grain-fed and grass-fed beef. These processes are implicated in triglyceride metabolism and fatty acid metabolism pathways and are potentially regulated by DEGs in the PPAR signaling pathway. Specifically,

Indexed as

BeefGrain feedingGrass feedingKey aroma compoundsLipids

Identifiers

PMID41140574
PMCPMC12549924

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.