Exploring the influence of sex and age on the quality and flavor of Huai goat longissimus thoracis et lumborum through transcriptomic and metabolomic analyses
The findings indicate that sex and age significantly influence the chemical composition and flavor profile of Huai goat meat. The identified DEGs and differentially abundant metabolites provide a molecular basis for understanding the variations in meat quality and flavor. These results highlight the potential for optimizing meat production practices to increase the quality and flavor of Huai goat meat.
Authors
- Yao Zheng (ORCID: https://orcid.org/0000-0002-9596-5045)
- Huibin Shi
- Kai Quan (ORCID: https://orcid.org/0000-0002-0015-8663)
- Kun Liu (ORCID: https://orcid.org/0000-0002-9705-8027)
- H. Yin
- Lei Xi (ORCID: https://orcid.org/0000-0002-4445-822X)
- Yongqing Wang
- Xiangnan Li (ORCID: https://orcid.org/0000-0003-0417-9151)
- Haoyuan Han (ORCID: https://orcid.org/0000-0002-7260-0238)
- Ziru Kuai
Institutions
- Animal Husbandry & Veterinary (IN)
- Henan Agricultural University (CN)
- Henan University of Economic and Law (CN)
Publication Details
- Journal
- BMC Genomics
- Published
- 2025-07-21
- DOI
- https://doi.org/10.1186/s12864-025-11857-7
- Citations
- 3
- Primary Topic
- Microbial Metabolism and Applications
- Type
- article
- Field-Weighted Citation Impact
- 3.70
Funders
- National Natural Science Foundation of China
- Science and Technology Innovation Talents in Universities of Henan Province