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

Area of Science:

• Animal Science
• Biochemistry
• Metabolomics

Background:

• Tibetan sheep meat quality differs by altitude, but molecular drivers are unknown.
• Altitude impacts metabolic processes influencing meat characteristics.

Purpose of the Study:

• Compare meat quality and muscle metabolism in Tibetan sheep from varying altitudes (2900m, 4000m, 5100m).
• Elucidate the molecular mechanisms behind altitude-related meat quality variations.

Main Methods:

• Comparative analysis of meat quality parameters (moisture, color, fat content).
• Untargeted metabolomics to identify differential metabolites.
• Bioinformatics analysis of metabolic pathways and regulatory mechanisms (e.g., HIF-1α signaling).

Main Results:

• Significant differences in meat moisture, color (L* value), and fat content across altitudes.
• Identified 419 differential metabolites, with decreasing peptide content and increasing carnitine derivatives at higher altitudes.
• High altitude impacts hypoxia-inducible factor 1-alpha (HIF-1α) signaling and glutathione oxidation.

Conclusions:

• Altitude significantly shapes Tibetan sheep meat quality through distinct metabolic profiles.
• Hypoxia and oxidative stress are key regulators of meat quality traits at high altitudes.
• Findings provide a basis for altitude-specific Tibetan sheep resource development.