Effects of Dietary Garlic Skin Based on Metabolomics Analysis in the Meat Quality of Black Goats
This study investigated the potential of dietary garlic skin supplementation to enhance meat quality in black goats, addressing the growing demand for natural feed additives in sustainable livestock production. Twelve 4-month-old Youzhou black goats were randomly assigned to a control group (FR, bas...
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MDPI AG
2025-05-01
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| author | Wanyi Zeng Xiaoyun Shen |
| author_facet | Wanyi Zeng Xiaoyun Shen |
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| description | This study investigated the potential of dietary garlic skin supplementation to enhance meat quality in black goats, addressing the growing demand for natural feed additives in sustainable livestock production. Twelve 4-month-old Youzhou black goats were randomly assigned to a control group (FR, basal diet) or an experimental group (NR, 16% garlic skin supplementation) for 90 days. Meat quality parameters, amino acid and fatty acid profiles, and metabolomic pathways were systematically analyzed. The NR group demonstrated significantly reduced backfat thickness (<i>p</i> < 0.05), increased eye muscle area (<i>p</i> < 0.05), higher pH at 0 h post-slaughter (<i>p</i> < 0.05), and improved meat color (L* and a* values at 24 h, <i>p</i> < 0.05) compared to FR. Cooking loss was significantly lower in NR (<i>p</i> < 0.05), alongside elevated arginine and n-3 PUFA (α-linolenic acid, EPA, DHA) levels (<i>p</i> < 0.01) and a favorable n-6/n-3 ratio. Metabolomics identified 1970 differentially abundant metabolites, with key enrichments in propionate metabolism, oxidative phosphorylation, and amino acid pathways, notably linking acylcarnitines to color stability and water retention. These findings indicated that garlic skin improved meat quality through coordinated regulation of lipid metabolism, antioxidant enhancement, and mitochondrial optimization. The study provided foundational evidence for utilizing garlic byproducts as functional feed additives to improve nutritional and sensory attributes in goat meat, supporting sustainable meat production strategies. |
| format | Article |
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| spelling | doaj-art-6b2db6f6b4fc46b98a45149fa8f8f0ec2025-08-20T03:11:32ZengMDPI AGFoods2304-81582025-05-011411191110.3390/foods14111911Effects of Dietary Garlic Skin Based on Metabolomics Analysis in the Meat Quality of Black GoatsWanyi Zeng0Xiaoyun Shen1College of Life Science and Agri-forestry, Southwest University of Science and Technology, Mianyang 621010, ChinaCollege of Life Science and Agri-forestry, Southwest University of Science and Technology, Mianyang 621010, ChinaThis study investigated the potential of dietary garlic skin supplementation to enhance meat quality in black goats, addressing the growing demand for natural feed additives in sustainable livestock production. Twelve 4-month-old Youzhou black goats were randomly assigned to a control group (FR, basal diet) or an experimental group (NR, 16% garlic skin supplementation) for 90 days. Meat quality parameters, amino acid and fatty acid profiles, and metabolomic pathways were systematically analyzed. The NR group demonstrated significantly reduced backfat thickness (<i>p</i> < 0.05), increased eye muscle area (<i>p</i> < 0.05), higher pH at 0 h post-slaughter (<i>p</i> < 0.05), and improved meat color (L* and a* values at 24 h, <i>p</i> < 0.05) compared to FR. Cooking loss was significantly lower in NR (<i>p</i> < 0.05), alongside elevated arginine and n-3 PUFA (α-linolenic acid, EPA, DHA) levels (<i>p</i> < 0.01) and a favorable n-6/n-3 ratio. Metabolomics identified 1970 differentially abundant metabolites, with key enrichments in propionate metabolism, oxidative phosphorylation, and amino acid pathways, notably linking acylcarnitines to color stability and water retention. These findings indicated that garlic skin improved meat quality through coordinated regulation of lipid metabolism, antioxidant enhancement, and mitochondrial optimization. The study provided foundational evidence for utilizing garlic byproducts as functional feed additives to improve nutritional and sensory attributes in goat meat, supporting sustainable meat production strategies.https://www.mdpi.com/2304-8158/14/11/1911meat qualityblack goatgarlic skinmetabolomics |
| spellingShingle | Wanyi Zeng Xiaoyun Shen Effects of Dietary Garlic Skin Based on Metabolomics Analysis in the Meat Quality of Black Goats Foods meat quality black goat garlic skin metabolomics |
| title | Effects of Dietary Garlic Skin Based on Metabolomics Analysis in the Meat Quality of Black Goats |
| title_full | Effects of Dietary Garlic Skin Based on Metabolomics Analysis in the Meat Quality of Black Goats |
| title_fullStr | Effects of Dietary Garlic Skin Based on Metabolomics Analysis in the Meat Quality of Black Goats |
| title_full_unstemmed | Effects of Dietary Garlic Skin Based on Metabolomics Analysis in the Meat Quality of Black Goats |
| title_short | Effects of Dietary Garlic Skin Based on Metabolomics Analysis in the Meat Quality of Black Goats |
| title_sort | effects of dietary garlic skin based on metabolomics analysis in the meat quality of black goats |
| topic | meat quality black goat garlic skin metabolomics |
| url | https://www.mdpi.com/2304-8158/14/11/1911 |
| work_keys_str_mv | AT wanyizeng effectsofdietarygarlicskinbasedonmetabolomicsanalysisinthemeatqualityofblackgoats AT xiaoyunshen effectsofdietarygarlicskinbasedonmetabolomicsanalysisinthemeatqualityofblackgoats |