Age-driven marbling in Haimen goat meat: multi-omics dissection of lipid/amino signatures and IMF regulatory networks
Zhipeng Liu, Jiafeng Lu, Wangang Zhang, Shisi Xie, Zhen Zhang, Kaiping Deng, Shang Gao, Yixuan Fan, Honghui Lu, Gang Xue, Yanli Zhang, Feng Wang · 2026
Read Age-driven marbling in Haimen goat meat: multi-omics dissection of lipid/amino signatures and IMF regulatory networks by Zhipeng Liu, Jiafeng Lu, Wangang Zhang, Shisi Xie, Zhen Zhang, Kaiping Deng, Shang Gao, Yixuan Fan, Honghui Lu, Gang Xue, Yanli Zhang, Feng Wang (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/PMC13315116.txt.
Description
Zhipeng Liu and colleagues dissect why older Haimen goats marble better, in a study appearing in 2026. Fat threaded through muscle marks high-grade meat with richer taste and nutrition, and its build with age in this breed was not mapped.
The team tracked meat traits in goats slaughtered at set ages, then split high-fat and low-fat meat for lipid and amino acid profiling. Marbling grew in a straight line with age, as the authors report. High-fat meat held more of each fat class and more of the key and flavor amino acids. Protein scans flagged control genes such as ECI1, HADH, and ACO2, named in the report, with two energy hubs at the core of fat handling. The maps can guide feeding and slaughter timing for premium goat meat.
Catalog record
| CREATOR | Zhipeng Liu, Jiafeng Lu, Wangang Zhang, Shisi Xie, Zhen Zhang, Kaiping Deng, Shang Gao, Yixuan Fan, Honghui Lu, Gang Xue, Yanli Zhang, Feng Wang |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 50880 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |