ArticleJournal of animal science and biotechnology2026
Comparative lipidomics and volatile profiling reveal distinct aroma signatures in Arbas cashmere goat meat from grazing and housed feeding systems.
Article in Journal of animal science and biotechnology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundFeeding patterns significantly influence goat meat aroma profiles, which are closely related to muscle lipid composition. This relationship is especially significant for indigenous breeds like the Arbas cashmere goat, whose distinctive meat aroma has been traditionally recognized. Despite the known correlation between lipid metabolism and aroma formation, the specific mechanisms by which grazing vs. housed feeding systems modulate these processes in indigenous goat breeds remain poorly characterized. This study employed a comparative approach using integrated foodomics and lipidomics to investigate aroma profiles and lipid compositions in the longissimus thoracis et lumborum (LTL) muscle of Arbas cashmere goats raised under contrasting grazing and housed feeding systems.
resultsThe volatile profile suggests that fruity and milky notes primarily characterized the aroma of the LTL muscle in Arbas cashmere goats. However, notable differences were observed between grazing and housed feeding goats in terms of their aroma profiles. (Z)-4-Heptenal, ethyl hexanoate, ethyl decanoate, ethyl octanoate, ethyl acetate and ethyl 3-methylbutyrate were identified as key contributors to meat aroma. Differences in intramuscular fat, triglycerides, and phospholipid content were also detected between groups. Lipidomics analysis identified 1,465 lipid species, among which PC (15:0/22:6) was uniquely involved in glycerophospholipid metabolism, arachidonic acid metabolism and α-linolenic acid metabolism pathways, suggesting a central role in the synthesis of aroma-related compounds.
conclusionsThese findings demonstrate that feeding systems modulate meat flavor through lipid metabolism pathways, particularly via differential accumulation of key aroma volatiles and targeted alterations in glycerophospholipid metabolism, providing a scientific basis for optimizing housed feeding strategies to enhance Arbas cashmere goat meat quality.
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