Analysis on the Difference of Flavor Precursors of Daqingshan Goat Meat in Different Feeding Environments, Ages and Cuts

Objective: Exploring the variation law of flavor precursors in Daqing goat meat, this paper provided a basis for the in-depth study of meat quality and flavor characteristics. Methods: The changes rule of meat flavor precursors, reducing sugar, thiamine, amino acids and fatty acids of triceps brachi, longissimus dorsi and biceps femoris at three years of age (1.5, 2.5 and 3.5 years) under two rearing environments (mountain and beach) were determined by high performance liquid chromatography and chromatography-mass spectrometry (GC-MS), etc. Results: In this experiment, the results showed that there was no significant difference in reducing sugar and thiamine between different feeding environments (P>0.05). Therefore there was significant difference in thiamine between different ages (P<0.05). The content of amino acids in the beach group was significantly higher than mountain group (P<0.05). Amino acids except conditionally essential amino acids at 2.5 years were significantly lower than 1.5 years (P<0.05). Fatty acids of short-chain, medium-chainand long-chain in mountainous areas group were significantly higher than beach areas groups, while there was no significant difference in medium-chain fatty acids and ultra-long-chain fatty acids among different ages groups. Short-chain fatty acids and long-chain fatty acids in 1.5 years old group were significantly higher and lower than other age groups (P<0.05), respectively. There were no significant effects of different cuts on reducing sugar and flavor precursors (P>0.05). Conclusions: Age is the main factor causing the difference of flavor precursors in Daqingshan goat meat. The feeding environment mainly affects the contents of amino acids and fatty acids, and the cuts have no effect on reducing sugar and other flavor precursors.