Comprehensive multi-omics integration analysis identifies the functional association between linoleic acid and meat quality variation among different cattle breeds

Key Points

• Meat quality variation is significantly associated with linoleic acid levels across different cattle breeds.
• Cattle breeds exhibiting higher linoleic acid levels show enhanced meat quality traits based on multi-omics data.
• Analysis utilized a multi-omics integration approach to assess functional associations between nutrients and meat quality.
• This study highlights the need for further investigation into nutritional strategies for improving meat quality across diverse cattle breeds.