RNA-seq of hind shank, sirloin, and tenderloin from  Pingliang red cattle
This study aims to compare the transcriptome differences in the hind shank, sirloin, and tenderloin of Pingliang red cattle using RNA-seq technology. The goal is to reveal the molecular mechanisms underlying meat quality variations across different cuts and to identify key genes regulating tenderness, flavor, and fat deposition. The findings will provide a theoretical basis for the molecular breeding and meat quality improvement of high-quality Pingliang red cattle populations.