Evidence map›Paper›PMID 42382794›Full record

ArticleFood chemistry: X2026

Age-driven marbling in Haimen goat meat: multi-omics dissection of lipid/amino signatures and IMF regulatory networks.

Zhipeng Liu, Jiafeng Lu, Wangang Zhang, Shisi Xie, Zhen Zhang, Kaiping Deng, Shang Gao, Yixuan Fan, Honghui Lu, Gang Xue and 2 more

Abstract read
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In one paragraph

Article in Food chemistry: X, 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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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

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3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

12 authors.

Zhipeng LiuSanya Research Institute of Nanjing Agricultural University, Nanjing Agricultural University, Sanya, Hainan 572000, PR China.
Jiafeng LuSanya Research Institute of Nanjing Agricultural University, Nanjing Agricultural University, Sanya, Hainan 572000, PR China.
Wangang ZhangCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
Shisi XieSanya Research Institute of Nanjing Agricultural University, Nanjing Agricultural University, Sanya, Hainan 572000, PR China.
Zhen ZhangSanya Research Institute of Nanjing Agricultural University, Nanjing Agricultural University, Sanya, Hainan 572000, PR China.
Kaiping DengSanya Research Institute of Nanjing Agricultural University, Nanjing Agricultural University, Sanya, Hainan 572000, PR China.
Shang GaoSanya Research Institute of Nanjing Agricultural University, Nanjing Agricultural University, Sanya, Hainan 572000, PR China.
Yixuan FanSanya Research Institute of Nanjing Agricultural University, Nanjing Agricultural University, Sanya, Hainan 572000, PR China.
Honghui LuAnimal Husbandry and Veterinary Station of Haimen District, Nantong, Jiangsu 226100, PR China.
Gang XueYangtze River Delta White Goat Conservation and Breeding Research Institute, Nantong, Jiangsu 226100, PR China.
Yanli ZhangSanya Research Institute of Nanjing Agricultural University, Nanjing Agricultural University, Sanya, Hainan 572000, PR China.
Feng WangSanya Research Institute of Nanjing Agricultural University, Nanjing Agricultural University, Sanya, Hainan 572000, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Elevated intramuscular fat (IMF) deposition is widely recognized as a hallmark of high-grade meat with improved sensory and nutritional properties. Thus, in the current study, the physicochemical and nutritional trajectories of Haimen goat meat slaughtered at different stages were systematically characterized. High-IMF (HF) and low-IMF (LF) were further dissected by lipidomics and amino-acid profiling to resolve fatty-acid and amino-acid signatures. IMF exhibited linear accretion with age. The HF group exhibited significantly higher proportions of SFA, MUFA and PUFA, concomitant with enhanced concentrations of essential and flavor-active amino acids. Proteomics analysis identified key regulatory genes related to intramuscular fat deposition including ECI1, HADH, and ACO2, highlighting the core roles of acetyl-CoA and succinyl-CoA in lipid metabolism. Overall, these results suggest that high-IMF goat meat may provide enhanced nutritional and flavor-related attributes.

Indexed as

AgeFlavor precursorsGoat meatIntramuscular fatLipid metabolismMeat flavorNutritive value

Identifiers

PMID42382794
PMCPMC13315116

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.