ArticleFood chemistry: X2025
Multi-omics analysis reveals the differences in meat quality and flavor among three breeds of white goats with geographical indication of China.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Breed-Associated Differences in Longissimus Dorsi Muscle Lipid Composition in Saanen Dairy Goat, Shaanbei White Cashmere Goat, and Tan Sheep, with Implications for Flavour Formation.Foods (Basel, Switzerland) · 2026Article
- Flavor Formation in Goat Meat: A Lipid-Centric Comparative Study of High-Altitude and Low-Altitude Breeds.Foods (Basel, Switzerland) · 2026Article
- Characterization of Mutton Volatile Compounds in Youzhou Dark Goats and Local White Goats Using Flavoromics, Metabolomics, and Transcriptomics.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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