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Detection of structural variants linked to mutton flavor and odor in two closely related black goat breeds.

BMC genomics - 18 Oct 2024

Chang Lingle, Niu Xi, Huang Shihui, Song Derong, Ran Xueqin, Wang Jiafu

Abstract excerpt

BACKGROUND: Mutton quality is closely related to genetic variants and gene expression alterations during growth and development, resulting in differences in nutritional values, flavor, and odor. RESULTS: We first evaluated and compared the composition of crude protein, crude fat, cholesterol, amino acid (AA), and fatty acid (FA) in the longissimus dorsi muscle of Guizhou black goats (GZB, n = 5) and Yunshang...

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Amino Acids
Breeding
Cholesterol
Fatty Acids
Goats
Meat

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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PMID: 39425017
DOI: 10.1186/s12864-024-10874-2
PMCID: PMC11490145

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