ArticleGenes & genomics2026
Transcriptomic exploration unveils hub genes influencing fatty acid composition across various sections of yak meat.
Article in Genes & genomics, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundYak meat, a staple in the Qinghai-Tibet Plateau, possesses unique nutritional characteristics, including its fatty acid composition. Understanding the genetic and metabolic pathways influencing these fatty acids is crucial for optimizing meat quality.
objectiveTo explore the genetic and metabolic pathways affecting the fatty acid composition in different cuts of yak meat from the Qinghai-Tibet Plateau.
methodsTwelve yaks from the Qinghai-Tibet Plateau were sampled, and three distinct meat parts (shoulder, striploin, and silverside) were analyzed. Gas chromatography was used to determine fatty acid profiles. High-throughput RNA sequencing was performed to identify differentially expressed genes (DEGs). A comprehensive bioinformatics approach, including Gene Ontology (GO) enrichment, Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis, Gene Set Enrichment Analysis (GSEA), Protein–Protein Interaction (PPI) network construction, and Ingenuity Pathway Analysis (IPA), was employed to analyze the genetic and metabolic pathways.
resultsSignificant variations were observed in the ratios of saturated and unsaturated fatty acids across different yak meat parts, with notable differences in Myristic acid (C14:0) and Linoleic acid (C18:2, n-6). A total of 616 differentially expressed genes were identified. Bioinformatics analyses identified 10 candidate hub genes potentially involved in fatty acid synthesis and regulation, with PPARG showing the highest network centrality and potential regulatory importance. Key signaling pathways impacting fatty acid composition were also identified.
conclusionThis exploratory study identified candidate genes and signaling pathways potentially associated with fatty acid composition variation in different yak meat cuts. These findings provide preliminary insights into the transcriptomic landscape related to fatty acid metabolism in yaks, which may inform future research and strategies for improving yak meat quality.
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