Gut Microbiome Signatures of Aging Associated with Intramuscular Fat Deposition in Tan Sheep

Intramuscular fat (IMF) content determines marbling levels and influences the sensory and edible qualities of livestock meat. Its deposition is influenced by the animal's age and gut microbial community. This study assessed age-related differences in IMF deposition and shifts in gut microbiota between yearlings (1-year-old) and mature (4-year-old) grazing Tan sheep. Then correlations among these factors were examined to investigate the potential role of gut bacteria in IMF deposition. The results demonstrated that mature sheep exhibited higher IMF content in shoulder and rump muscles (p < 0.05), elevated serum lipid levels (p < 0.001), and increased lipolytic enzyme abundances in the liver and pancreas (p < 0.05), compared with yearlings. In contrast, the concentrations of acetate and propionate in ruminal and colonic contents were lower in mature sheep (p < 0.05), despite a higher abundance of lipolytic and synthetic enzymes in colonic content (p < 0.05). Gut microbial diversity differed between age groups, particularly in the rumen and colon, with clear shifts in specific bacterial taxa. Correlation analyses revealed that the abundance of Copromorpha and RUG420 in the colon were positively correlated with IMF content in shoulder and rump muscles, and serum lipid levels (including free fatty acids, FFA; low-density lipoprotein, LDL; high-density lipoprotein, HDL; and very-low-density lipoprotein, VLDL), but negatively correlated with propionate content (|r| > 0.45, FDR < 0.05). Conversely, the abundance of Cryptobacteroides in the colon was negatively correlated with IMF content in shoulder muscle (r < -0.6, FDR < 0.05), and with the levels of triglyceride (TG), LDL, HDL, and VLDL, while showing positive correlations with acetate and propionate contents (r > 0.45, FDR < 0.05). These findings highlight the potential role of specific colon bacteria (Copromorpha, RUG420, and UBA5905) in IMF deposition, identifying them as candidate bacteria for further investigation regarding their effects on meat quality.