Baide Mu

This study aimed to elucidate the effects of different fattening stages on slaughtering performance, meat quality, muscle fiber characteristics, connective tissue properties, and intramuscular fat deposition in Yanbian cattle. A total of 40 eighteen-month-old castrated male Yanbian cattle were raised together under identical conditions. At 24, 28, 32, and 36 months of age, 10 animals were randomly selected and slaughtered. Increased fattening periods, slaughter performance of Yanbian cattle improved steadily, carcass weight and meat weight increased significantly (p < 0.05). Dressing percentage and lean meat percentage reached their maxima at 32 months, which were 60.09% and 46.96% respectively. Cooking loss and centrifugal loss decreased with fattening time (p < 0.05), with the 32- and 36-month-old groups showing the best water-holding capacity. Intramuscular fat content increased significantly during fattening (p < 0.05), with no significant difference between the 32- and 36-month-old groups (p > 0.05). However, Warner–Bratzler shear force (WBSF) was significantly higher at 32 and 36 months than at 24 and 28 months (p < 0.05), indicating reduced tenderness with prolonged fattening. The endomysial collagen network at 32 months maintained a compact yet filamentous structure, whereas by 36 months it had transformed into a dense sheet-like configuration. In conclusion, fattening to 32 months achieves a compromise among marbling, collagen maturity, water-holding capacity, slaughtering efficiency, and the onset of increased toughness. Therefore, 32 months is recommended as the fattening endpoint when balancing meat production and quality traits.

The global burden of hypertension continues to rise, highlighting an urgent need for effective therapeutic strategies. Angiotensin-converting enzyme (ACE) is central to blood pressure regulation, but commonly used synthetic ACE inhibitors often have adverse side effects, spurring the search for safer natural alternatives. The aim of this study was to investigate Yanbian cattle hemoglobin as a novel precursor for ACE inhibitory peptides. The 50 = 54.95 μM). Inhibition kinetics showed FHDYL acted as a mixed-type inhibitor, DLGHF and NFGYDL as competitive inhibitors and GFHLD as a non-competitive inhibitor. Molecular dynamics simulations validated the stable binding of these bovine blood-derived peptides to the ACE complex. HUVEC functional assays demonstrated that four peptides significantly increased angiotensin II-induced nitric oxide production and endothelin-1 levels, suggesting their potential antihypertensive activity. These findings suggested that bovine blood is a promising natural source of ACE-inhibitory peptides and holds potential for application as a functional component in functional foods targeting hypertension management.

This review examines how distinct gut microbial community configurations—characterized by differential enrichment of Bacteroides, Prevotella, Ruminococcus, Bifidobacterium, and Lachnospira—may be associated with variations in host redox homeostasis through microbiota-derived metabolites, including short-chain fatty acids, secondary bile acids, and tryptophan derivatives. These compositional patterns represent reproducible features across populations and correlate with differential disease susceptibility in metabolic disorders. While microbial communities exist along compositional continua rather than discrete clusters, stratification based on dominant patterns offers a pragmatic framework for interpreting large-scale microbiome datasets and guiding precision nutrition interventions. Observational evidence suggests Bacteroides-enriched communities may associate with pro-inflammatory signatures, whereas Prevotella- Ruminococcus, Proteobacteria, Bifidobacterium, and Lachnospira-enriched configurations may exhibit anti-inflammatory or antioxidant characteristics in certain populations. However, inter-population variability and species- and strain-level heterogeneity limit generalization. Condition-dependent effects are exemplified by Prevotella copri, which demonstrates pro-inflammatory responses in specific settings despite beneficial profiles in others. When dysbiosis compromises intestinal barrier integrity, microbial translocation may amplify chronic oxidative stress and immune activation. We evaluate therapeutic potential of beneficial genera including Lactobacillus and Bifidobacterium while examining the dose-dependent, context-specific, and sometimes paradoxical effects of key metabolites. Microbiota-stratified therapeutic strategies—personalizing dietary, probiotic, or prebiotic interventions to baseline community composition—show promise but remain at proof-of-concept stage. Current evidence derives predominantly from cross-sectional and preclinical studies; prospective interventional trials linking community stratification with oxidative stress biomarkers remain scarce. The community–redox relationships presented constitute a hypothesis-generating framework supported by mechanistic plausibility and observational associations, rather than established causal pathways. Future research should prioritize intervention studies assessing whether aligning therapeutic approaches with baseline microbial configurations improves outcomes in oxidative stress-related metabolic disorders.

Differences in sex among cattle are associated with distinct physiological traits and endocrine profiles, which significantly influence meat quality and flavor characteristics. This study is the first to explore the effect of sex on meat quality, volatile flavor, and metabolites in Yanbian yellow cattle. Volatile and non-volatile metabolites in the longissimus dorsi muscle were comprehensively profiled using gas chromatography–ion mobility spectrometry (GC-IMS) and liquid chromatography–tandem mass spectrometry (LC-MS/MS). The results revealed that the fatty acid content (SFA, MUFA, PUFA) in the triceps brachii and longissimus dorsi muscles of cows was significantly higher than that of bulls (p < 0.05). In contrast, bulls showed elevated levels of total amino acids and non-essential amino acids (p < 0.05). Volatile flavor analysis revealed 35 discovered compounds, including alcohols, ketones, aldehydes, and esters. Notably, alcohols and aldehydic flavor compounds in the longissimus dorsi were substantially more prominent in cows, whereas ketonic compounds were predominantly higher in bulls. The study also identified key metabolic pathways—including lipid metabolism, protein and amino acid metabolism, and glycolysis—that are predominantly associated with meat quality. These findings provide a theoretical basis for further elucidating the molecular mechanisms regulating flavor formation in Yanbian yellow cattle.

Dry-aging is a postmortem process that can substantially enhance the texture and flavour of beef. This study entailed suspending Yanbian cattle M. gluteus medius in the aging cabinet, maintained at a temperature of 2–4 °C and a relative humidity of 85 ± 5% for 35 days. Throughout this period, samples were systematically collected every 7 days. The widely targeted metabolomic analysis has been used in this investigation to analyse the dynamic changes in Yanbian cattle metabolites during dry-aging. A total of 883 metabolites were identified, with amino acids and their metabolites representing the largest proportion. Multivariate statistical analysis showed that 373 metabolites were identified as differential metabolites that changed significantly during the dry-aging process, including metabolites of amino acids, glycerophospholipids, and nucleotides and their metabolites. Additionally, 308 metabolites exhibited various increasing trends with time in dry-aging. The analysis of KEGG pathway analysis showed that ABC transporters, glycerophospholipid, and arachidonic acid metabolism are the most important metabolic pathways during dry-aging. These findings can guide technological developments in the meat processing sector and provide valuable insights into the metabolic traits and pathways of Yanbian cattle during the dry-aging process.

In this study, umami peptides were screened and characterized from bovine bone soups manufactured via atmospheric and high-pressure boiling. Peptide fractions with molecular weights less than 3 kDa were selected for peptide sequencing using LC-MS/MS, the toxicity prediction of the umami peptides was carried out by using an website, and the peptides were screened according to the binding energy, i.e., three peptides including YDAELS, TDVAHR, and ELELQ were selected. The three umami peptides were further synthesized, and their umami thresholds were determined through sensory evaluation and electronic tongue analysis, ranging from 0.375 to 0.75 mg/mL. All three peptides exhibited a significant synergistic taste enhancement effect when combined with MSG (monosodium glutamate) solution. The molecular docking of the umami peptides with the T1R1/T1R3 receptor revealed the mechanism of umami presentation, and the main interaction forces between the three umami peptides and the receptor were hydrogen bonding, electrostatic interactions, and hydrophobic interactions.

Yanbian cattle have a unique meat flavor, and high-grade meat is in short supply. Therefore, in this study, we aimed to improve the added value of Yanbian cattle low-fat meat and provide a theoretical reference for the subsequent development of an excellent starter. Rump meat from Yanbian cattle was dry-aged and then screened for protease-producing fungi. Three protease-producing fungi (Yarrowia hollandica (D4 and D11), Penicillium oxalicum (D5), and Meesziomyces ophidis (D20)) were isolated from 40 d dry-aged beef samples, and their ability to hydrolyze proteins was determined using bovine sarcoplasmic protein extract. SDS-PAGE showed that the ability of Penicillium oxalicum (D5) to degrade proteins was stronger than the other two fungi. In addition, the volatile component content of sarcoplasmic proteins in the D5 group was the highest (45.47%) and comprised the most species (26 types). Metabolic pathway analysis of the fermentation broth showed that phenylalanine, tyrosine, and tryptophan biosynthesis was the most closely related metabolic pathway in sarcoplasmic protein fermentation by Penicillium oxalicum (D5). Dry-aged beef-isolated Penicillium oxalicum serves as a potential starter culture for the fermentation of meat products.