Comparative analysis of fatty acids, amino acids, and flavor compounds in different skeletal muscles of the Tianzhu white yak

OBJECTIVE: Although yak meat is valued for its distinctive flavor profile, little is known about the mechanisms underlying flavor variation among different muscle types. This study aimed to systematically investigate the differences in flavor precursors, metabolic enzyme activities, gene expression profiles, and volatile flavor compounds among three muscles-longissimus thoracis (LT), triceps brachii (TB), and semimembranosus (SM) of the Tianzhu white yak, and to elucidate the underlying regulatory mechanisms. METHODS: A comprehensive approach was employed, integrating targeted metabolomics, untargeted metabolomics, flavoromics, real-time quantitative polymerase chain reaction, and histochemical staining to compare the biochemical characteristics of the three muscles. RESULTS: The results of volatile profiles and sensory evaluation demonstrated that the TB muscle exhibited more favorable flavor-related traits. The TB muscle was enriched in key flavor precursors, including glutamic acid, glutamine, arginine, and total free amino acid content (p