Characterization of Mutton Volatile Compounds in Youzhou Dark Goats and Local White Goats Using Flavoromics,...

Area of Science:

• Food Science
• Animal Science
• Genomics

Background:

• Native Chinese goat breeds are prized for their unique meat flavor.
• Understanding the molecular basis of this flavor is crucial for meat quality improvement.

Purpose of the Study:

• To comprehensively analyze the flavor compounds in Youzhou Dark (WY) and Local White (BY) goat meat.
• To identify key flavor compounds and underlying molecular mechanisms differentiating the two breeds.

Main Methods:

• Integrated flavoromics, metabolomics, and transcriptomics analyses were performed on *Longissimus dorsi* muscle.
• Multivariate statistical analysis and variable importance on projection (VIP) were used to identify differential compounds.
• Gene expression analysis focused on metabolic pathways linked to flavor differences.

Main Results:

• Flavoromics identified 228 volatile compounds, with alcohols, ketones, and esters being most abundant.
• 85 differential flavor compounds, including heptanal and 1-octen-3-one, distinguished WY and BY goats.
• 47 differential metabolites and variations in tyrosine and phenylalanine metabolism genes were observed between breeds.

Conclusions:

• Integrated multi-omics approach elucidated molecular mechanisms of flavor formation in native Chinese goats.
• Identified key flavor compounds and genetic variations contribute to distinct sensory profiles of WY and BY goat meat.
• Findings provide a foundation for enhancing meat quality in native goat breeds.