Abstract：Muscle water retention is one of the important characteristics of edible meat quality, and greatly affects the sensory characteristics and economic value of meat. In order to screen the differentially expressed genes associated with muscle water retention of Gannan dzo (Bos taurus), 3 yaks (Bos grunniens) and 3 dzoes, each with healthy growth and development, equivalent slaughter time and even weight, were slaughtered in line with standardization. The longissimus dorsi muscle was collected as the experimental material for the determination of cooking loss, pressure loss, dripping loss and RNA-seq transcriptome sequencing. The differential expression multiplier value |log2 (Fold change)|≥1 and the significance level P<0.05 were used as the conditions for selecting the differential expression genes. The cooking loss and dripping loss of yak were significantly higher than that of dzo (P<0.05), and the pressure loss was significantly lower than that of dzo (P<0.05). A total of 748 differentially expressed genes were obtained from the sequencing results, including 526 down-regulated and 222 up-regulated genes. In order to verify the reliability of the sequencing data, 6 differentially expressed genes were randomly selected for qRT-PCR verification. The gene expression trend was consistent with the transcriptome sequencing results, indicating that the sequencing results were reliable. GO function annotation and KEGG pathway enrichment analysis found that the items related to muscle water retention included fibrinolysis, protein decomposition, glucose metabolism and regulation of actin cytoskeleton, and the pathways involved in water retention include glycolysis/gluconeogenesis, peroxisome proliferator activated receptor (PPAR) and AMP-activated protein kinase (AMPK). A total of 55 nonredundant differentially expressed genes were obtained, of which troponin T type 2 (TNNT2), bone morphogenetic protein 1 (BMP1), fatty acid-binding protein 1 (FABP1) and low-density lipoprotein receptor- related protein-1 (LRP1) were related to the water retention of dzo, which could be used as candidate genes for genetic and breeding improvement of meat quality traits. This study provides basic data for further research on the molecular mechanism of water retention of bovine muscle.
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