Multi-omics analysis reveals the differences in meat quality and flavor among three breeds of white goats with geographical indication of China

作者：Miaoqiang Zhang, Lei Chen, Haiyan Liu, Wenshuai Si, Tao Feng, Bing Bai, Yuexia Lin · 发表于：Food Chemistry X · 年份：2025 · DOI：10.1016/j.fochx.2025.103204 · 被引用次数：4 · 研究领域：Meat and Animal Product Quality、Genetic and phenotypic traits in livestock、Ruminant Nutrition and Digestive Physiology

The goat meat with geographical indication has attracted the market attention because of its unique quality and culture attribute. This study employed multi-omics techniques to reveal the variations in meat quality, metabolites profiles, lipids profiles, and aroma compounds among Chongming white goat (CM), Yichang white goat (YC), and Xiaoxian white goat (XX). The YC exhibited lower intramuscular fat (IMF) but better meat color than CM and XX. Metabolomics and lipidomics results revealed differential regulation of amino acids, purine, glycerophospholipid, and glycerolipid metabolism among the three breeds of white goats. Based on OAV (odor active values, OAV), 19 volatiles might be the key aromas of white goats. Additionally, Mantel test indicated that variation in the 32 molecules influenced the aroma composition among three breeds of white goat meat. These results provide comprehensive insights into goat meat quality and flavor, promoting theoretical development for breed optimization and meat production. • Flavor precursors and aromas of white goat with geographical indication were characterized using multi-omics techniques. • CM contains higher content of intramuscular fat and protein. • The composition and release of aroma in goat meat were influenced by lipids and metabolites. • Nine aromas could be used to distinguish the goat meat breeds.