Comparative evaluation of volatile compounds and lipidomic profile in different cuts of Gangba sheep.

ABSTRACT: Gangba sheep is valued for its texture and distinctive flavor, yet the molecular basis of its meat quality remains unclear. This study aimed to analyze volatile compounds and lipid profiles in foreleg, hindleg, and tenderloin from male and female Gangba sheep using integrated headspace solid-phase microextraction-gas chromatography-mass spectrometry with quantitative lipidomics. A total of 54 volatiles were identified, predominantly aldehydes, as key contributors to flavor. Lipidomics detected 666 metabolites across 26 subclasses, with significant sex- and muscle-specific differences in glycerophospholipids and glycerolipids. Differential lipid markers distinguished both muscle cuts [e.g., PG(22:0_20:5)] and sexes [e.g., LPC(28:1)]. KEGG enrichment indicated energy metabolism and signaling

SUBMITTER: Xie Y 

PROVIDER: S-EPMC12721062 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature