| This article focuses on the meat of three breeds of goat in the Sichuan region: Bigear goat,Jintang Black goat and Nanjiang Yellow goat.Take the longissimus dorsi,analyze and compare the edible quality,nutritional quality and volatile compounds of three varieties of mutton,understand the differences among the three varieties of mutton quality,and study the molecular mechanism behind it with proteomics.There are differences in the p H values of different breeds of goat at 0.5 and 24 hours after slaughter,and the p H value of Nanjiang yellow goat has the largest change,while the p H value of Jianzhou big-ear lamb has a smaller change;There was no significant difference in the redness value of different breeds of lamb at 0.5 hours after slaughter;There are differences in the yellowing and brightness values of different breeds of goat at 0.5 hours after slaughter(P<0.05);There were significant differences in the color values of different breeds of goat at 24 hours after slaughter(P<0.05);There were differences in water activity,ash content,fat content,and protein content among different breeds of goat(P<0.05),but there was no significant difference in shear strength.The muscle fiber structure of mutton is clear,and the connections between muscle fibers are tight.The A band,I band,and Z line of muscle fibers can be clearly seen.There are differences in muscle fiber diameter,muscle fiber area,muscle fiber density,and sarcomere length among the three types of goat(P<0.05).The ash content and p H at 0.5h after slaughter of Nanjiang yellow goat are significantly different from the other two breeds of goat;There are significant differences in protein and fat content between Jianzhou big-ear goat and the other two breeds of goat;There are significant differences between Nanjiang yellow goat and the other two breeds of goat in terms of cooking loss,shear force,and 24-hour post slaughter redness value.The essential amino acid to total amino acid ratio(EAA/TAA)of Jianzhou Bigear goat,Jintang Black goat,and Nanjiang Yellow goat meets the recommended values of FAO/WHO.All three breeds of goat are rich in high-quality protein and amino acid composition;Among the three breeds of goat,the higher TAV values are glutamic acid and histidine,and methionine is the first limiting amino acid of the three breeds of goat.The amino acid scores of valine,isoleucine,and leucine in Black goat and Nanjiang yellow goat are higher than those in Jianzhou big-ear goat.Using SPME-GC-MS technology,a total of 29 volatile flavor compounds were detected in the muscles of Jianzhou Big-ear Goat,Jintang Black Goat,and Nanjiang Yellow Goat,including 4 aldehydes,2 ketones,3 alcohols,3 hydrocarbons,and 15 other compounds.The highest content of aldehydes was detected in Jintang Black goat;The flavor substance content of Jintang black goat is higher,and there is a greater difference in flavor compared to Jianzhou big-ear goat and Nanjiang yellow goat.The longissimus dorsi muscle of Jianzhou big-ear goat,Jintang black goat and Nanjiang yellow goat were analyzed by 4D lab free proteomics.25610 peptide segments and 2914 proteins were detected,of which the number of peptide segments detected in Nanjiang yellow goat meat was significantly higher than that in Jintang black goat meat.The number of proteins annotated through GO function is 2739,KOG function is 2392,KEGG function is 2725,Subcellular function is 2913,Signalp function is 313,and IPR function is 2900.Compared with Jianzhou Big Ear Mutton,Jintang Black Mountain Mutton identified a total of 20 significantly differentially expressed proteins,with 20 significantly downregulated differentially expressed proteins;Compared with Jintang Heishan lamb,a total of 100 significantly differentially expressed proteins were identified in Nanjiang yellow lamb,of which 100 were significantly upregulated;Compared with Jianzhou Big Ear Lamb,a total of 19 significantly differentially expressed proteins were identified in Nanjiang Yellow Lamb,of which 16 were significantly upregulated and 3 were significantly downregulated.Through GO annotation,bioinformatics analysis was conducted on the selected differential proteins,and it was found that there were differences in growth and development,cell metabolism,molecular regulatory functions,and other micro levels among Jianzhou Da’er goat,Jintang black goat,and Nanjiang yellow goat.The KEGG pathway was used to analyze the pathway annotation of the screened differential proteins.It was found that there were differences in the metabolic pathway,fatty acid metabolism,TCA cycle,amino acid biosynthesis,oxidative phosphorylation,glycolysis/gluconeogenesis,and coenzyme factor biosynthesis among the three goat. |
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