Flavor Formation in Goat Meat: A Lipid-Centric Comparative Study of High-Altitude and Low-Altitude Breeds

TL;DR

This study compares the lipid profiles and flavor compounds of high-altitude and low-altitude goat breeds to explain differences in meat flavor.

Contribution

The study identifies specific lipid-flavor compound correlations that explain the unique fruity flavor of high-altitude Xizang goat meat.

Findings

Xizang goats showed higher glycerophospholipids and specific lipid species linked to fruity esters.

Fourteen volatile organic compounds were identified as key drivers of flavor differences between the breeds.

Phospholipid-rich lipidomes in Xizang goats correlate with a more complex and preferred sensory profile.

Abstract

Flavor is a pivotal determinant of goat meat quality, influenced by multiple factors. This study investigated flavor formation from a lipid perspective by comparing two distinct breeds at two years old and fed the same diet: the high-altitude Xizang goat (XG; n = 6, 26.23 ± 0.72 kg), renowned for its unique meat flavor, and the low-altitude meat-type Jianzhou big-ear goat (JBG; n = 6, 63.93 ± 0.98 kg). Lipid profiles were analyzed using liquid chromatography–tandem mass spectrometry (LC–MS/MS), and flavor variations were assessed using gas chromatography–mass spectrometry (GC–MS). We identified 630 significantly differential lipids (VIP > 1, p < 0.05) between the breeds. The XG group exhibited a distinct lipid composition characterized by a higher proportion of glycerophospholipids (45.1%) and the upregulation of specific species such as PC (13:0_16:0) and PE(16:0_20:5), whereas glycerolipids were markedly more abundant in JBG (24.3%) than in XG (6.4%). A total of 14 key volatile organic compounds (VOCs) were identified as potential drivers of flavor divergence based on the criteria of |log2(fold change)| ≥ 1, VIP > 1, p < 0.05 and rOAV ≥ 1. Correlation networks revealed significant positive associations (r > 0.8, p < 0.05) between several upregulated glycerophospholipids—including PC (13:0_16:0), PE(16:0_20:5), PE(20:5_16:1), PMeOH(16:0_22:4), and PS(18:2_20:5)—and fruity esters such as ethyl heptanoate and butyl butyrate in XG meat, directly contributing to its more intense fruity sensory profile. Collectively, this study demonstrated that the phospholipid-rich lipidome of high-altitude XG served as a key substrate for generating fruity esters, which fundamentally distinguishes its more complex and preferred sensory profile from the triglyceride-dominated lipidome of JBG meat. These findings establish a potential molecular link between lipid composition and meat flavor, providing a biochemical explanation for traditional flavor preferences and highlighting the importance of lipid metabolism in determining the quality of goat meat.

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