| Daqingshan goat is one of the typical representatives of meat-velvet goat in Inner Mongolia.The research of Daqingshan goat mainly focuses on its wool production performance,but there were few studies on its meat quality,which also becomes the main factor for the deep processing on meat products of Daqingshan goat.In this paper,the courses of the meat quality of Daqingshan goat was studied,and the influence of related genes on the meat quality of Daqingshan goat was explored,its work led to a wide range of applications,and provided the main scientific foundations for such initiatives as quality and related development of meat production.Daqingshan goat as research object,60 goats were raised in two groups with mountain and beach environment.Each group was raised in three different age groups of 1.5,2.5 and 3.5 years old including 10 goats in each age group.The triceps brachium,longus dorsum and biceps femoris muscle of all the subjects were taken as specific test samples,and the meat characteristics about nutrition perspective index,quality index and flavor precursor substances were studied,and the intrinsic nature of the courses of its meat characteristics was analyzed by combining mRNA-SEQ and miRNA omics techniques.The results showed that water content,protein content and fat content in the mountain group were significantly higher than those in the beach group(P<0.05).Comparing different ages,the remaining nutritional indexes were significant difference(P<0.05)except protein,the fat content in 3.5 years was significantly higher than the two others(P<0.05),there was no significant differences in the ash content between 1.5 and 3.5 years(P<0.05),but was significantly higher than 2.5 years(P<0.05),water and ash content in 1.5 years was significantly higher than the two others(P<0.05).Comparing different parts,the water and ash content of the biceps femoris muscle were significantly higher than the others(P<0.05),and the protein and fat content of the longus dorsal muscle were significantly higher than the others(P<0.05).The pH45min and pH24h value of Daqingshan goat meat were not affected by the breeding areas.The pH45min value of 1.5 years was significantly higher than the others,and the pH24h value of 3.5 years was significantly higher than the others(P<0.05).The pH45min and pH24h values of triceps brachialis were significantly higher than the others(P<0.05),The reddency value(a*)and yellow value(b*)of the mountain group were significantly higher than the others(P<0.05).The brightness value(L*)and a*of 1.5 years were significantly higher than the others(P<0.05),while b*had no significant difference in the three years(P>0.05).There was no significant difference in L*among three parts(P>0.05),and a*and b*of triceps brachialis were significantly higher than the others(P<0.05).The drop loss in the mountain group was significantly higher than that in the beach group(P<0.05),and the cooking loss and shear force were not affected by the breeding areas.There was no significant difference in the dropping loss and rate of cooking loss in the three age groups(P>0.05),and the shear force was significantly higher at 3.5 years than the others(P<0.05).There was no significant difference between the three parts in the dropping loss,rate of cooking loss and and shear force(P>0.05).The reducing-sugar content and thiamine in Daqingshan goat meat were not affected by the breeding areas and parts.The reducing-sugar content at 1.5 years was significantly higher than that at 3.5 years(P<0.05),but there was no significant difference between 2.5 years and the others(P>0.05).There was no significant difference in thiamine content between 2.5 and 3.5 years(P>0.05)and both were significantly higher than 1.5 years(P<0.05).The contents of EAA,CEAA,NEAA and TAA in Daqingshan goat meat in the beachland group were significantly higher than those in the mountain group(P<0.05).It showed no significant difference about CEAA content in different age groups(P>0.05),no significant difference about EAA,NEAA and TAA content of goat meat among three ages(P>0.05),and CEAA content in goat meat of 1.5 years was significantly higher than that of 2.5 years(P<0.05).There were no significant difference in EAA,CEAA,NEAA and TAA content in different parts(P>0.05).The fatty acid content of Daqingshan goat meat was significantly different in different breeding areas,and the mountain group was significantly higher than the beach group(P<0.05).The content of SFA,LCFA and total fatty acids in both 3.5 years and 2.5 years were significantly higher than that in 1.5 years(P<0.05),while the USFA and MUFA content in 3.5 years were significantly higher than that in other groups,and the PUFA content in 3.5 years was significantly higher than that in 1.5 years(P<0.05).The MUFA content of the longus dorsi muscle was significantly higher than that of the other two parts(P<0.05).PUFA content of biceps femoris muscle was significantly lower than that of the other two parts(P<0.05).A total of 2794 differential expressed genes were screened by transcriptomics,which 17 differential expressed genes might be related to meat quality.MHC and MX2 are related to the immune system,which affect animal growth traits.GS2,ESRRG,PLA2G16,FosLl,ADAMTS4,PPARGC1A,ANKRD9,TMEM160 and MTMR6 were involved in lipid metabolism or deposition,including phospholipids.NNMT,MYH6,ACTG2 and MYL3 are related to muscle traits and muscle fiber type formation.GST and GPX are involved in glutathione metabolism and synthesis.The results of miRNA sequencing analysis of the samples totally screened out 23 mirnas with differential expression,including chi-Mir-21-3p,chi-Mir-200b and chi-Mir-493-5p.Association analysis showed that there was a regulatory relationship between ESRRG gene and chi-Mir-493-5p gene,which may play an positive role in intramural fat deposition of Daqingshan goat.To sum up,transcriptomic analysis technology were studied on the internal courses of meat quality change based on the variation courses of Daqingshan goat quality characteri-stics,and the regulatory mechanism of apparent features in Daqingshan goat was explored,which may also provide new idea for the follow-up research on Daqingshan goat quality. |
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