# Multi-Omics Mining of Characteristic Quality Factors Boosts the Brand Enhancement of the Geographical Indication Product—Pingliang Red Cattle

## TL;DR

This study uses multi-omics to uncover why Pingliang Red Cattle beef has superior flavor, color, and tenderness, helping to scientifically support its premium branding.

## Contribution

The study identifies novel biochemical markers and genetic factors unique to Pingliang Red Cattle using integrated metabolomic and transcriptomic analyses.

## Key findings

- Pingliang Red Cattle have significantly higher levels of IMP and GSH, enhancing flavor and color stability.
- Ergothioneine (EGT) is newly identified in Pingliang Red Cattle beef at higher concentrations than in other cattle.
- Upregulation of genes like FABP3 and PRDX6 correlates with improved meat tenderness and quality.

## Abstract

Pingliang Red Cattle, a renowned geographical indication product in China, is distinguished by its superior meat quality, yet the scientific basis for its unique attributes remains underexplored. This study integrated metabolomic and transcriptomic analyses to elucidate the biochemical and physiological factors underlying the enhanced flavor, color stability, and tenderness of Pingliang Red Cattle beef compared to Qinchuan and Simmental cattle. Metabolomic profiling revealed significantly elevated levels of inosine monophosphate (IMP, 2.86–3.96× higher) and glutathione (GSH, 2.42–5.43× higher) in Pingliang Red Cattle, contributing to intense umami flavor and prolonged meat color retention. Notably, ergothioneine (EGT), a potent antioxidant, was identified for the first time in Pingliang Red Cattle beef, with concentrations 2.55× and 4.25× higher than in Qinchuan and Simmental, respectively. Transcriptomic analysis highlighted the upregulation of 21 tenderness-related genes (e.g., FABP3, PRDX6, CAST) and key enzymes in purine and glutathione metabolism pathways (e.g., PDE4D, ADSL, GGT1), correlating with meat tenderness and the improved meat quality. Additionally, Pingliang Red Cattle’s natural forage-rich diet and low-density rearing practices were critical in enhancing these traits. These findings provide a scientific foundation for Pingliang Red Cattle’s premium quality, offering actionable insights for GI product branding, quality optimization, and market competitiveness. The multi-omics approach established here serves as a paradigm for quality assessment and improvement of other GI agricultural products, bridging traditional reputation with molecular evidence.