基于组学的牛肉品质及其影响因素研究进展

doi:10.16431/j.cnki.1671-7236.2025.11.011

摘要/Abstract

摘要： 牛肉品质作为消费者决策与产业经济效益的核心要素，决定了肉类产品的市场竞争力与养殖经济回报，其表型特征包括大理石花纹、嫩度、多汁性、风味及色泽等感官与理化指标，并受遗传基础、营养代谢、饲养管理及环境因素等多维度交互调控。传统评价方法主要依赖感官评分与理化测定，虽可反映部分肉质差异，但难以在分子层面系统解析其复杂形成机制，因而制约了肉质的遗传改良与精准调控。近年来，随着基因组学、转录组学、蛋白质组学和代谢组学等组学技术的迅速发展，为在全基因组尺度上系统解析牛肉品质关键性状的调控基因、通路及生物标志物提供了新工具，显著深化了对肉品质形成机制的理解。作者在系统梳理牛肉品质影响因素的基础上，重点围绕肌内脂肪沉积、肉嫩度和风味等核心性状，分析其主要调控通路与潜在分子标志物，并总结当前多组学整合研究的技术路径与关键成果，进一步探讨现有研究在样本异质性、组学解读深度及功能验证等方面的局限，旨在为牛肉品质的精准评价、分子育种策略制定及加工调控优化提供理论依据与参考。

关键词: 牛肉品质; 分子调控机制; 多组学整合; 肌内脂肪沉积; 肉嫩度; 风味物质

Abstract: Beef quality,as a key determinant of consumer decision-making and industrial economic efficiency,directly affects the market competitiveness of meat products and the economic returns of livestock production.Its phenotypic traits include both sensory and physicochemical attributes,such as marbling,tenderness,juiciness,flavor,and color,and are jointly regulated by genetic background,nutritional metabolism,feeding practices,and environmental factors.Conventional evaluation methods,which mainly depend on sensory scoring and physicochemical measurements,can capture certain differences in meat quality but fall short in revealing the underlying molecular mechanisms,thus hindering genetic improvement and precise quality control.In recent years,the rapid advancement of omics technologies—including genomics,transcriptomics,proteomics,and metabolomics—have provided powerful tools to comprehensively identify regulatory genes,pathways,and biomarkers associated with key beef quality traits,thereby enhancing our understanding of the molecular basis of meat quality formation.This review systematically examines the factors affecting beef quality,with a particular focus on core traits such as intramuscular fat deposition,tenderness,and flavor,and further analyzes their major regulatory pathways and potential molecular biomarkers.It further summarizes the methodologies and major findings of current multi-omics integration studies,while critically addressing the limitations related to sample heterogeneity,insufficient omics interpretability,and a lack of functional validation.The goal is to provide a theoretical framework and practical reference for accurate beef quality assessment,molecular breeding strategy development,and optimization of post-harvest processing.

Key words: beef quality; molecular regulatory mechanisms; multi-omics integration; intramuscular fat deposition; meat tenderness; flavor compounds

中图分类号:

S823

刘杰, 李胜楠, 何晨鹏, 马翔, 李春, 王中波, 肖定福. 基于组学的牛肉品质及其影响因素研究进展[J]. 中国畜牧兽医, 2025, 52(11): 5134-5146.

LIU Jie, LI Shengnan, HE Chenpeng, MA Xiang, LI Chun, WANG Zhongbo, XIAO Dingfu. Research on Beef Quality and Its Influencing Factors Based on Omics[J]. China Animal Husbandry & Veterinary Medicine, 2025, 52(11): 5134-5146.

参考文献

[1] OSTROSKI A,PROKOPYEV O A,KHANNA V.Tracing nitrogen flows associated with beef supply chains:A consumption-based assessment[J].Environmental Science & Technology,2024,58(32):14214-14224.
[2] MORTENSEN E G,FUERNISS H F,LEGAKO J F,et al.Nutrient analysis of raw and cooked USDA prime beef cuts[J]. Nutrients,2024,16(17):2912.
[3] 陈来华,李娟,王亚辉.中国肉牛产业发展概况分析、存在问题及对策[J].中国食物与营养,2022,28(3):5-9.CHEN L H,LI J,WANG Y H.Existing problems analysis and strategy for the development of beef cattle industry in China[J].Food and Nutrition in China,2022,28(3):5-9.(in Chinese)
[4] CHO S H,KIM J,PARK B Y,et al.Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef[J].Meat Science,2010,86(1):236-242.
[5] AASS L,FRISTEDT C G,GRESHAM J D.Ultrasound prediction of intramuscular fat content in lean cattle[J]. Livestock Science,2009,125(2-3):177-186.
[6] LIU J,ELLIES-OURY M,STOYANCHEV T,et al.Consumer perception of beef quality and how to control,improve and predict it? Focus on eating quality[J].Foods,2022,11(12):1732.
[7] GAGAOUA M.Recent advances in OMICs technologies and application for ensuring meat quality,safety and authenticity[J].Foods,2022,11(16):2532.
[8] CASSAR-MALEK I,PICARD B.Expression marker-based strategy to improve beef quality[J].The Scientific World Journal,2016,2016:2185323.
[9] TAKAKURA Y,SAKAMOTO T,HIRAI S,et al.Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis[J].Meat Science,2014,97(1):27-31.
[10] KAPLANOVÁ K,DUFEK A,DRAČKOVÁ E,et al.The association of CAPN1,CAST,SCD,and FASN polymorphisms with beef quality traits in commercial crossbred cattle in the Czech Republic[J].Czech Journal of Animal Science,2013,58(11):489-496.
[11] SHOR-SHIMONI E,SHABTAY A,AGMON R,et al.Detection of allelic and genotypic frequencies of polymorphisms associated with meat quality in the Mediterranean Baladi cattle[J]. The Open Agriculture Journal,2017,11(1):1-10.
[12] NGUYEN D V,NGUYEN O C,MALAU-ADULI A E O.Main regulatory factors of marbling level in beef cattle[J].Veterinary and Animal Science,2021,14:100219.
[13] FRANK D,BALL A,HUGHES J,et al.Sensory and flavor chemistry characteristics of Australian beef:Influence of intramuscular fat,feed,and breed[J].Journal of Agricultural and Food Chemistry,2016,64(21):4299-4311.
[14] DUARTE M S,PAULINO P V,DAS A K,et al.Enhancement of adipogenesis and fibrogenesis in skeletal muscle of Wagyu compared with Angus cattle[J].Journal of Animal Science,2013,91(6):2938-2946.
[15] CARRILLO J A,HE Y,LI Y,et al.Integrated metabolomic and transcriptome analyses reveal finishing forage affects metabolic pathways related to beef quality and animal welfare[J].Scientific Reports,2016,6(1):25948.
[16] GAGAOUA M,CLAUDIA TERLOUW E M,BOUDJELLAL A,et al.Coherent correlation networks among protein biomarkers of beef tenderness:What they reveal[J].Journal of Proteomics,2015,128:365-374.
[17] HARPER G S,PETHICK D W.How might marbling begin?[J].Australian Journal of Experimental Agriculture,2004,44(7):653.
[18] PICARD B,GAGAOUA M.Meta-proteomics for the discovery of protein biomarkers of beef tenderness:An overview of integrated studies[J].Food Research International,2019,127:108739.
[19] 田潇瑜.基于光谱与图像分析的生鲜牛肉嫩度快速检测技术研究[D].北京:中国农业大学,2014.TIAN X Y.Study on rapid detection of fresh beef tenderness based on sepctral and imaging technology[D].Beijing:China Agricultural University,2014.(in Chinese)
[20] 任璐璐.原料肉和宰后状态对酱牛肉食用品质的影响[D].泰安:山东农业大学,2013.REN L L.Effects of different parts and different postmortem stae on the eating quality of Chinese traditionial sauce beef[D].Tai’an:Shandong Agricultural University,2013.(in Chinese)
[21] ZHANG S,XU H,JIANG E,et al.Screening of bovine tissue-specific expressed genes and identification of genetic variation within an adipose tissue-specific lncRNA gene[J].Frontiers in Veterinary Science,2022,9:887520.
[22] FREDRIKSSON ERIKSSON S,PICKOVA J.Fatty acids and tocopherol levels in M.Longissimus dorsi of beef cattle in Sweden—A comparison between seasonal diets[J].Meat Science,2007,76(4):746-754.
[23] 崔岩.延边黄牛不同肌肉组织风味物质差异比较和代谢组学分析[D].延边:延边大学,2021.CUI Y.Comparison of flavor compounds and metabolomics analysis in different muscle tissues of Yanbian Yellow cattle[D].Yanbian:Yanbian University,2021.(in Chinese)
[24] MACHADO C F,MORRIS S T,HODGSON J,et al.Seasonal changes of herbage quality within a New Zealand beef cattle finishing pasture[J].New Zealand Journal of Agricultural Research,2005,48(2):265-270.
[25] KADIM I T,MAHGOUB O,AL-AJMI D S,et al.The influence of season on quality characteristics of hot-boned beef M.Longissimus thoracis[J].Meat Science,2004,66(4):831-836.
[26] GARCÍA-TORRES S,CABEZA D V M,TEJERINA D,et al.Assessment of stress by serum biomarkers in calves and their relationship to ultimate pH as an indicator of meat quality[J].Animals,2021,11(8):2291.
[27] MARENČI AĆG D,IVANKOVI AĆG A,PINTI AĆG V,et al.Effect of the transport duration time and season on some physicochemical properties of beef meat[J].Archiv FÜr Tierzucht,2012,55(2):123-131.
[28] VICIC I,PETROVIC M,STAJKOVIC S,et al.Seasonal overview of beef meat quality in a small-scale slaughterhouse[J].IOP Conference Series.Earth and Environmental Science,2021,854(1):12103.
[29] YU Y,QIU J,CAO J,et al.Effects of prolonged photoperiod on growth performance,serum lipids and meat quality of Jinjiang cattle in winter[J].Animal Bioscience,2021,34(9):1569-1578.
[30] HWANG Y,JOO S.Fatty acid profiles,meat quality,and sensory palatability of grain-fed and grass-fed beef from Hanwoo,American,and Australian crossbred cattle[J].Korean Journal for Food Science of Animal Resources,2017,37(2):153-161.
[31] GÓMEZ J F M,CÔNSOLO N R B,ANTONELO D S,et al.Impact of cattle feeding strategy on the beef metabolome[J].Metabolites,2022,12(7):640.
[32] PYATT N A,BERGER L L.Review:Potential effects of vitamins A and D on marbling deposition in beef cattle[J].The Professional Animal Scientist,2005,21:174-181.
[33] JEONG J Y,KIM M,JI S,et al.Metabolomics analysis of the beef samples with different meat qualities and tastes[J].Food Science of Animal Resources,2020,40(6):924-937.
[34] OGUNADE I,SCHWEICKART H,ANDRIES K,et al.Monensin alters the functional and metabolomic profile of rumen microbiota in beef cattle[J].Animals,2018,8(11):211.
[35] HOPKINS D L,STANLEY D F,MARTIN L C,et al.Genotype and age effects on sheep meat production.3.Meat quality[J].Australian Journal of Experimental Agriculture,2007,47(10):1155.
[36] TROY D J,TIWARI B K,JOO S.Health implications of beef intramuscular fat consumption[J].Korean Journal for Food Science of Animal Resources,2016,36(5):577-582.
[37] JEONG J Y,BAEK Y,JI S Y,et al.Nuclear magnetic resonance-based metabolomics analysis and characteristics of beef in different fattening periods[J]. Journal of Animal Science and Technology,2020,62(3):321-333.
[38] NISHIMURA T,HATTORI A,TAKAHASHI K.Structural changes in intramuscular connective tissue during the fattening of Japanese Black cattle:Effect of marbling on beef tenderization1[J].Journal of Animal Science,1999,77:93-104.
[39] PARK S J,KANG H J,NA S,et al.Differential expression of extracellular matrix and integrin genes in the longissimus thoracis between bulls and steers and their association with intramuscular fat contents[J].Meat Science,2018,136:35-43.
[40] 王敏.放牧与舍饲对肉牛生产性能和肉品质影响的比较研究[D].长春:吉林大学,2020.WANG M.A comparative study on the effects of grazing and stall feeding on the performance and meat quality of beef cattle[D].Changchun:Jilin University，2020.(in Chinese)
[41] LADEIRA M,SCHOONMAKER J,GIONBELLI M,et al.Nutrigenomics and beef quality:A review about lipogenesis[J].International Journal of Molecular Sciences,2016,17(6):918.
[42] WANG R,GURAGAIN M,CHITLAPILLY D S,et al.Impact of intense sanitization on environmental biofilm communities and the survival of Salmonella enterica at a beef processing plant[J].Frontiers in Microbiology,2024,15:1338600.
[43] 代媛媛,李美莹,李琳,等.加工方式对牛肉蛋白质氧化的影响[J].食品工业科技,2022,43(2):70-76.DAI Y Y,LI M Y,LI L,et al.Effect of processing methods on protein oxidation of beef[J].Science and Technology of Food Industry,2022,43(2):70-76.(in Chinese)
[44] WANG F,LIANG R,ZHANG Y,et al.Effects of packaging methods combined with frozen temperature on the color of frozen beef rolls[J].Meat Science,2021,171:108292.
[45] 许蜜蜜,邱月,王旭骅,等.不同复热处理牛肉特征风味物质分析[J].食品与发酵工业,2023,49(20):309-314.XU M M,QIU Y,WANG X H,et al.Analysis of characteristic flavor of roast beef with different reheat treatments[J].Food and Fermentation Industries,2023,49(20):309-314.(in Chinese)
[46] 李可,刘俊雅,扶磊,等.动物宰后胴体/肌肉冷却方式研究进展[J].轻工学报,2018,33(1):34-42.LI K,LIU J Y,FU L,et al.Research progress on chilling methods of post-mortem carcass for livestack[J].Journal of Light Industry, 2018,33(1):34-42.(in Chinese)
[47] GUILLEMIN N,JURIE C,CASSAR-MALEK I,et al.Variations in the abundance of 24 protein biomarkers of beef tenderness according to muscle and animal type[J].Animal, 2011,5(6):885-894.
[48] MUROYA S,NOMURA R,NAGAI H,et al.Metabolomic profiling of postmortem aged muscle in Japanese Brown beef cattle revealed an interbreed difference from Japanese Black beef[J].Animal Bioscience,2023,36(3):506-520.
[49] UEDA S,IWAMOTO E,KATO Y,et al.Comparative metabolomics of Japanese Black cattle beef and other meats using gas chromatography-mass spectrometry[J]. Bioscience Biotechnology and Biochemistry,2019,83(1):137-147.
[50] KOMATSU T,KOMATSU M,UEMOTO Y.The NT5E gene variant strongly affects the degradation rate of inosine 5'-monophosphate under postmortem conditions in Japanese Black beef[J].Meat Science,2019,158:107893.
[51] SAKUMA H,SAITO K,KOHIRA K,et al.Estimates of genetic parameters for chemical traits of meat quality in Japanese Black cattle[J].Animal Science Journal,2017,88(2):203-212.
[52] ZHU Y,GAGAOUA M,MULLEN A M,et al.Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness,juiciness and chewiness from plasma and muscle of young Limousin-sired bulls[J].Meat Science,2021,176:108488.
[53] GAGAOUA M,MONTEILS V,COUVREUR S,et al.Identification of biomarkers associated with the rearing practices,carcass characteristics,and beef quality:An integrative approach[J].Journal of Agricultural and Food Chemistry,2017,65(37):8264-8278.
[54] ZAIMA N,GOTO-INOUE N,HAYASAKA T,et al.Authenticity assessment of beef origin by principal component analysis of matrix-assisted laser desorption/ionization mass spectrometric data[J].Analytical and Bioanalytical Chemistry,2011,400(7):1865-1871.
[55] BONNET M,SOULAT J,BONS J,et al.Quantification of biomarkers for beef meat qualities using a combination of parallel reaction monitoring- and antibody-based proteomics[J].Food Chemistry,2020,317:126376.
[56] KIM W,KIM J,LEE H.Identification of potential biomarkers and metabolic pathways of different levels of heat stress in beef calves[J].International Journal of Molecular Sciences,2022,23(17):10155.
[57] SCOTT M A,WOOLUMS A R,SWIDERSKI C E,et al.Use of nCounter mRNA profiling to identify at-arrival gene expression patterns for predicting bovine respiratory disease in beef cattle[J].BMC Veterinary Research,2022,18(1):77.
[58] KWON J A,YIM D,KIM H,et al.Effect of temperature abuse on quality and metabolites of frozen/thawed beef loins[J].Food Science of Animal Resources,2022,42(2):341-349.
[59] ZHANG T,CHEN C,XIE K,et al.Current state of metabolomics research in meat quality analysis and authentication[J]. Foods,2021,10(10):2388.
[60] AN J,ZHAO X,SONG Y,et al.High leucine bioavailability improves beef quality by altering serum metabolism in beef cattle[J].Meat Science,2025,220:109693.
[61] LEE B,YOON S,CHOI Y M.Comparison of marbling fleck characteristics between beef marbling grades and its effect on sensory quality characteristics in high-marbled Hanwoo steer[J].Meat Science,2019,152:109-115.
[62] HOCQUETTE J F,LEHNERT S,BARENDSE W,et al.Recent advances in cattle functional genomics and their application to beef quality[J].Animal,2007,1(1):159-173.
[63] WANG S,YANG C,PAN C,et al.Identification of key genes and functional enrichment pathways involved in fat deposition in Xinyang buffalo by WGCNA[J].Gene,2022,818:146225.
[64] CALDER P C.Functional roles of fatty acids and their effects on human health[J].Journal of Parenteral and Enteral Nutrition,2015,39(1 suppl):18S-32S.
[65] KIM N K,CHO S,LEE S H,et al.Proteins in longissimus muscle of Korean native cattle and their relationship to meat quality[J].Meat Science,2008,80(4):1068-1073.
[66] GAGAOUA M,BONNET M,PICARD B.Protein array-based approach to evaluate biomarkers of beef tenderness and marbling in cows:Understanding of the underlying mechanisms and prediction[J].Foods,2020,9(9):1180.
[67] 谢耀弟,高会霞,何瑊瑊,等.日粮添加沙葱粉和排酸时间对安格斯牛肉理化特性及抗氧化力的影响[J].食品科学,2024,45(23):2362-2371.XIA Y D,GAO H X,HE J J,et al.Effect of Allium mongolicum Regel powder addition to the diet and aging time on physicochemical properties and antioxidant capacity of Angus beef[J].Food Science,2024,45(23):2362-2371.(in Chinese)
[68] GAGAOUA M,MONTEILS V,PICARD B.Data from the farmgate-to-meat continuum including omics-based biomarkers to better understand the variability of beef tenderness:An integromics approach[J].Journal of Agricultural and Food Chemistry,2018,66(51):13552-13563.
[69] 姜昊.中国草原红牛与长白山黑牛眼肌差异蛋白质组学研究[D].长春:吉林大学,2011.JIANG H.Differential proteome analysis in rib eye muscles of Chinese Steppes Red and ChangBaiShan Blacks[D].Changchun:Jilin University,2021.(in Chinese)
[70] PICARD B,GAGAOUA M,AL JAMMAS M,et al.Beef tenderness and intramuscular fat proteomic biomarkers:Effect of gender and rearing practices[J].Journal of Proteomics,2019,200:e4891.
[71] ZHANG J,ZHANG Q,FAN J,et al.Lipidomics reveals alterations of lipid composition and molecular nutrition in irradiated marble beef[J].Food Chemistry X,2023,17:100617.
[72] 魏萌,张松山,谢鹏,等.九种本地雪花黄牛肉消费者感官评价及品质预测模型构建[J].食品工业科技,2022,43(6):278-286.WEI M,ZHANG S S,XIE P,et al.Consumer sensory evaluation and quality prediction model construction for 9 kindsof Chinese Yellow cattle snowflake beef[J].Science and Technology of Food Industry,2022,43(6):278-286.(in Chinese)
[73] 卢桂松,彭增起,曹晖,等.秦川公牛与鲁西公牛牛肉感官品质和加工特性[J].食品科学,2013,34(5):42-45.LU G S,PENG Z Q,CAP H,et al.Sensory quality and processing characteristics of bull beef from Qinchuan and Luxi Yellow cattle[J].Food Science,2013,34(5):42-45.(in Chinese)
[74] UEDA S,YAMANOUE M,SIRAI Y,et al.Exploring the characteristic aroma of beef from Japanese Black cattle (Japanese Wagyu) via sensory evaluation and gas chromatography-olfactometry[J].Metabolites,2021,11(1):56.
[75] PAVLIDIS D E,MALLOUCHOS A,ERCOLINI D,et al.A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis[J].Meat Science,2019,151:43-53.
[76] XU C,WANG S,BAI J,et al.Dynamic microbial community and metabolic profiling in refrigerated beef:Insights from diverse packaging strategies[J].Food Research International,2024,197(Pt 1):115170.
[77] 张文祥,潘嘹,卢立新.包装生鲜牛肉pH值的高光谱无损检测方法[J].食品与发酵工业,2023,49(22):273-278.ZHANG W X,PAN L,LU L X,Hyperspectral non-destructive testing method for pH value of packaged fresh beef[J].Food and Fermentation Industries,2023,49(22):273-278.(in Chinese)
[78] NELIS J L D,BOSE U,BROADBENT J A,et al.Biomarkers and biosensors for the diagnosis of noncompliant pH,dark cutting beef predisposition,and welfare in cattle[J].Comprehensive Reviews in Food Science and Food Safety,2022,21(3):2391-2432.
[79] LI Z,ZHANG L,ZHANG B,et al.pH shifting adaptive evolution stimulates the low pH tolerance of Pediococcus acidilactici and high L-lactic acid fermentation efficiency[J].Bioresource Technology,2025,416:131813.