Interpretive Summary: Transcriptome analysis reveals candidate genes of the synthesis of branched-chain fatty acids related to mutton flavor in the lamb liver using Allium mongolicum Regel extract

By: Yabo Zhao, Yanmei Zhang, Erdene Khas, Chen Bai, Qina Cao, Changjin Ao

Mutton is characterized by a typical species-related flavor named “mutton flavor,” which is mainly associated with branched-chain fatty acids (BCFAs), such as 4-methyloctanoic acid, 4-ethyloctanoic acid, and 4-methylnonanoic acid. Previous studies demonstrated that Allium mongolicum Regel ethanol extract (AME) reduced the concentration of BCFAs in the muscle and adipose tissues of lambs. The liver is a primary metabolic organ in mammals and is involved in the metabolism of BCFAs. In the present study, we investigated the influences of AME on the concentration of BCFAs and the transcriptomic profile in the lamb liver. Supplementation of lamb diet with AME reduced the concentration of BCFAs in the liver. We also found six candidate genes related to the synthesis of BCFAs from differentially expressed genes in the liver. The findings of this work contribute to a better understanding of the effect of AME on the synthesis of BCFAs in the liver of lambs.

Read the full article in the Journal of Animal Science.