Quality Of Goat Meat Research Articles

Effects of Key Rumen Bacteria and Microbial Metabolites on Fatty Acid Deposition in Goat Muscle

In this study, the fatty acid composition in the muscles of Hechuan white goats was correlated with the metabolome and metagenome of their rumen contents, and potential effects of the metabolites and microorganisms in the rumen on host muscle fatty acid deposition were analyzed. The results of the correlation analysis between the rumen content’s metabolome and muscle fatty acid content showed that vitamin-B-related metabolites were significantly correlated with fatty acid content (p < 0.05). Most of these metabolites were positively correlated with stearic acid and negatively correlated with palmitic acid. In accordance with the level of fatty acid content, significant differences were found in the microbial species and abundance among groups at the species level. An abundance of Bacteroides, Ruminococcaceae P7, Eubacterium ruminant, and Prevotella in the rumen was significantly correlated with fatty acid content. These results provide data support for the development of targeted feeding management strategies to improve the quality of goat meat.

Single-nucleus transcriptional profiling reveals TCF7L2 as a key regulator in adipogenesis in goat skeletal muscle development

Intramuscular adipogenesis plays an important role in muscle development, which determines the quality of goat meat. However, its underlying cellular and molecular mechanisms remain poorly understood. In this study, we provided detailed cellular atlases of goat longissimus dorsi during muscle development at single-nucleus resolution, and identified the subpopulations of fibroblasts/fibro-adipogenic progenitors (FAPs) and muscle satellite cell (MuSC), as well as the differentiation trajectory of FAPs subpopulations. Cellular ligand-receptor interaction analysis revealed enriched BMP and IGF pathways implicated in within-tissue crosstalk centered around FAPs. Through single-nucleus gene regulatory network analysis and in vitro interference verification, we found that TCF7L2 was a critical transcriptional factor (TF) in early adipogenesis in skeletal muscle. Overall, our work reveals the cellular intricacies and diversity of goat longissimus dorsi during muscle development, implementing insights into the critical roles of BMP, IGF pathways and TCF7L2 TF in intramuscular adipogenesis.

One Copy Number Variation within the Angiopoietin-1 Gene Is Associated with Leizhou Black Goat Meat Quality.

The ANGPT1 gene plays a crucial role in the regulation of angiogenesis and muscle growth, with previous studies identifying copy number variations (CNVs) within this gene among Leizhou black goats. In this study, we investigated three ANGPT1 CNVs in 417 individuals of LZBG using quantitative PCR (qPCR), examining the impact of different CNV types on the ANGPT1 gene expression and their associations with growth and meat quality traits. Notably, the ANGPT1 CNV-1 (ARS1_chr14:24950001-24953600) overlaps with protein-coding regions and conserved domains; its gain-of-copies genotype (copies ≥ 3) was significantly correlated with ANGPT1 mRNA expression in muscle tissue (p < 0.01). Furthermore, the gain-of-copies genotype of CNV-1 demonstrated significant correlations with various phenotypic traits, including carcass weight, body weight, shear stress, chest circumference, and cross-sectional area of longissimus dorsi muscle. These findings indicate that the CNV-1 gain-of-copies genotype in the ANGPT1 gene may serve as a valuable marker for selecting Leizhou black goats exhibiting enhanced growth and muscular development characteristics, thereby holding potential applications in targeted breeding programs aimed at improving meat quality.

Sustainable gelatin-kappa carrageenan active packaging with Mekwiya date seeds to enhance goat meat quality and shelf life

This research aimed to elaborate a gelatin-Kappa carrageenan-based packaging with 0.22 %, 0.44 %, and 0.88 % w/v of Mekwiya date palm seeds extract (DSEMK). This extract improved the mechanical, physical, and thermal properties of the films. Moisture content, water solubility, and water vapor permeability were reduced from 17.54 ± 0.02 to 12.18 ± 0.02, from 77.61 ± 0.02 to 25.35 ± 0.29 %, and from 5.28 ± 0.29 to 1.69 ± 0.03 g s−1 m−1 Pa−1 × 10−10, respectively. During thermal degradation, DSEMK4 film had a residual weight of 27.99 %, compared to 20.67 % for the control. Despite a decline in the film's tensile strength from 24.19 to 8.94 MPa with the incorporation of DSEMK, elongation at the breaking point increased from 37.66 ± 0.16 to 46.17 ± 0.25 %. The film containing DSEMK4 displayed the highest phenolic contents and illustrated the best antioxidant effects in DPPH and FRAP assays, with IC50s of 756 and 1445 μg/mL, respectively and inhibited pathogen growth on the meat surface. Over storage at 4 °C, monitoring of pH, lipid and protein oxidation parameters, microbial spoilage, optical properties, and sensory attributes disclosed that the DSEMK-films successfully enhanced the meat quality and safety. These findings were supported by principal component analysis and heat maps.

MiR-196a Promotes Lipid Deposition in Goat Intramuscular Preadipocytes by Targeting MAP3K1 and Activating PI3K-Akt Pathway.

Meat quality in goats is partly determined by the intramuscular fat (IMF) content, which is associated with the proliferation and differentiation of intramuscular preadipocytes. Emerging studies have suggested that miRNA plays a crucial role in adipocyte proliferation and differentiation. In our recent study, we observed the expression variations in miR-196a in the longissimus dorsi muscle of Jianzhou goats at different ages. However, the specific function and underlying mechanism of miR-196a in IMF deposition are still unclear. This study demonstrated that miR-196a significantly enhanced adipogenesis and apoptosis and reduced the proliferation of preadipocytes. Subsequently, RNA-seq was employed to determine genes regulated by miR-196a, and 677 differentially expressed genes were detected after miR-196a overexpression. The PI3K-Akt pathway was identified as activated in miR-196a regulating intramuscular adipogenesis via Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis and further verified via Western blot and rescue assays. Lastly, using RT-qPCR, Western blot, dual-luciferase, and rescue assays, we found that miR-196a promoted adipogenesis and suppressed the proliferation of intramuscular preadipocytes by the downregulation of MAP3K1. In summary, these results suggest that miR-196a regulates IMF deposition by targeting MAP3K1 and activating the PI3K-Akt pathway and provide a theoretical foundation for improving goat meat quality through molecular breeding.

Supplementation with mulberry leaves improves growth performance and meat quality of Xiangdong black goats.

Mulberry (Morus alba) leaf (ML) is a high-quality feed source for ruminants, while it is unclear whether it can enhance the growth performance and meat quality of Xiangdong black goats. In this study, we investigated the effects of ML supplementation (0, 5, 10, 15, and 20%) on the growth performance, serum variables, and the profiles of amino acids and fatty acids in the muscle of Xiangdong black goats. Results showed that the final body weight, initial and final dry matter intake, and average daily gain increased linearly and quadratically with the increasing ML content (P < 0.05). The serum concentrations of total antioxidant capacity (T-AOC) increased linearly, while immunoglobulin G (IgG) increased quadratically with the increasing ML content (P < 0.05). Conversely, the saturated fatty acids (SFA) content in meat decreased linearly with the increasing ML content (P < 0.05). Compared to goats without ML supplementation, goats fed with 15% ML showed significant increases in serum concentrations of T-AOC, superoxide dismutase, catalase, and IgG (P < 0.05). Furthermore, goats fed with 20% ML displayed significant decreases in SFA (C18:0) content, compared to goats without ML supplementation (P < 0.05). These results suggest that ML supplementation promotes the growth performance of goats. A diet containing 15% ML showed better effects in promoting antioxidant and immunomodulatory activities, while a diet with 20% ML was more effective in enhancing meat flavor in Xiangdong black goats.

Exploring the In-Vitro anti-oxidant and anti-microbial properties of pomelo fruit extract in goat meat: A promising alternative for preservative and health benefits

This study investigates the potential nutritional benefits of pomelo fruit (Citrus maxima) and its application in preserving complex food matrices, focusing on its antioxidant and antimicrobial properties. The in vitro antioxidant activities of pomelo fruit extract (PFE) was evaluated using various assays, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging, H2O2 scavenging, reducing power, and total phenolic content analysis. Additionally, the antimicrobial activity of PFE was assessed against E. coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Salmonella Typhi. The study further examined the preservation quality of minced goat meat during refrigeration storage (4 ± 1 ºC) for 15 days by treating it with varying concentrations (0.1 %, 0.5 %, 1 %, 3 %, and 5 %) of PFE (15 % v/w). Changes in physico-chemical and microbial properties were analyzed. The results revealed a significant (P < 0.05) increase in the antioxidant and antimicrobial efficacy of PFE with increase in concentrations. Moreover, the addition of PFE (up to 5 %) effectively reduced pH, thiobarbituric acid reactive substances (TBARS), peroxide levels, free fatty acids, and microbial load (total plate count and coliform count) in goat meat (P < 0.05) during refrigeration storage. Importantly, the sensory quality of the meat remained unaffected by the addition of PFE (up to 1 %). These findings highlight the abundant presence of antioxidants and antimicrobials in PFE, suggesting its potential as a natural preservative for complex meat matrices. The study demonstrates that the undesirable effects of prolonged storage on goat meat quality can be mitigated by incorporating PFE (up to 1 %), without compromising sensory attributes.

Electrical stimulation and wet ageing effects on the carcass and meat quality of Australian rangeland goats

Medium voltage electrical stimulation and wet ageing periods effects on the carcasses and meat quality of Australian rangeland goats were investigated. 64 rangeland goats were slaughtered as 2 equal consignments, wherein half were exposed to post-dressing electrical stimulation (300 V, 500 ms pulse width, 45 s) and half were not (control). Carcass and pH decline parameters and glycogen concentration were recorded. At 24 h post-mortem, fresh colour was measured and longissimus lumborum muscles (LL) removed. Within carcass, paired LL were halved and allocated to each of 4 ageing periods (1, 2, 4, or 21 d). There were no significant effects from electric stimulation on LL pH at 18 °C, LL temperature at pH 6, LL pH at 24 h post-mortem, semitendinosus pH at 24 h post-mortem, and LL glycogen concentration. There were no significant interactions between stimulation and ageing period on cooking loss, particle size, purge loss, sarcomere length, shear force, and ultimate pH. Independent to stimulation, shear force, particle size, and cooking values declined as ageing period increased. Purge loss was highest after 21 d of ageing. Colour stability was unaffected by ageing, although all CIE colour coordinates varied across the 74 h total retail display period. There were negative linear relationships found between LL glycogen concentrations and LL temperature at pH 6, ultimate pH, and sarcomere length. These findings suggest there to be little benefit to post-dressing electrical stimulation of rangeland goat carcasses, when applied independent to or in combination with ageing.

Dietary Energy and Protein Levels Influence the Mutton Quality and Metabolomic Profile of the Yunshang Black Goat.

This study aimed to evaluate the impact of dietary energy and protein levels on the meat quality and metabolomic profile of Yunshang black goats. For this, 80 Yunshang black goats (male, 6 months old, with a mean live body weight of 35.82 ± 2.79 kg) were used in a completely randomized design with a 2 × 2 factorial dietary arrangement. The dietary treatments were (1) high energy (9.74 MJ/kg) with high protein (12.99%) (HEHP), (2) high energy (9.76 MJ/kg) with low protein (10.01%) (HELP), (3) low energy (8.18 MJ/kg) with high protein (13.04%) (LEHP), and (4) low energy (8.14 MJ/kg) with low protein (10.05%) (LELP). The experiment lasted 64 days, including 14 days for dietary adaptation and a 50-day feeding trial. At the end of the experiment, four animals from each treatment were slaughtered to assess their meat quality and metabolomic profiles. The pH value was greater for the goats fed the LELP diet compared with the other treatments. The LEHP-fed group's meat was brighter (L*) than that of the other three groups. The HEHP-fed group had considerably more tender meat (p < 0.05) compared with the LEHP-fed group. Moreover, 72 and 183 differentiated metabolites were detected in the longissimus muscle samples by using gas chromatography-mass spectrometry and liquid chromatography-tandem mass spectrometry, respectively. The hydropathy and volatilities of raw meat were different (p < 0.05), suggesting changes in the meat flavor because of the dietary treatments. Based on the results, it can be concluded that feeding a high-energy- and high-protein-containing diet improved the tenderness, flavor, and fatty acid contents of mutton.

Effects of Hemp-Derived Cannabidiol Supplementation on Blood Variables, Carcass Characteristics, and Meat Quality of Goats.

Stress experienced by animals during pre-mortem management handling significantly affects both their welfare and the quality of the meat produced. Using hemp-derived CBD may offer several benefits in alleviating this issue. In this study, we investigated the effects of hemp-derived CBD supplementation on blood variables, growth performance, carcass characteristics, and meat quality in goats. Sixteen crossbred Boer goats were divided into four groups receiving a basal diet supplemented with 0 (control), 0.1, 0.2, or 0.3 mL CBD/30 kg body weight over 90 days. Although growth, carcass characteristics, and pH remained unaffected, CBD supplementation influenced several blood variables. Specifically, dietary CBD at 0.1-0.3 mL increased white blood cell (WBC) counts, while 0.3 mL CBD increased serum total protein, globulin, sodium, and carbon dioxide levels, potentially affecting protein metabolism and electrolyte balance. Over time, significant changes were noted in hematological profiles, kidney markers, protein profiles, and some electrolytes, indicating physiological adaptations. Regarding meat quality, supplementation with 0.2-0.3 mL of CBD linearly improved color redness and stability; moreover, CBD supplementation improved tenderness and textural properties, resulting in a softer meat texture. However, analysis using an E-nose indicated increased ammonia and organic solvent vapors in meat from the higher CBD groups. This study concluded that CBD supplementation up to 0.3 mL of CBD/30 kg body weight beneficially modulated blood biomarkers, meat color, and tenderness without adverse impacts on growth or carcass characteristics in goats.

Effect of cinnamon bark (Cinnamomum zeylanicum) biomass on organoleptic quality of goat meat during shelf life

Abstract Cinnamon is an herbal spice that contains antioxidants and antimicrobials. The use of cinnamon in the postharvest industry of agricultural products has been widely practised and provides economic benefits. Goat meat is a postharvest product with high protein levels, making it susceptible to damage due to microbial growth during its shelf life. Goat meat also has a distinctive aroma that is less favoured by consumers. Appropriate methods are needed to improve the organoleptic quality of goat meat. This study aims to determine cinnamon’s effect on the organoleptic quality of goat meat. The design used was a factorial, completely randomised design. The factor I is Cinnamon concentration (K0:0%; K1:5%; K2:10%; K3:15%), and Factor II is the length of storage (H1:24 hours, H2:48 hours). The results showed that cinnamon marinade had a very significant effect (P&lt;0.01) on taste and aroma but no significant effect (P&gt;0.05) on texture and colour. The hedonic test showed that marination using 10%-15% cinnamon on goat meat was preferred in terms of aroma and flavour. The H2S test showed that samples marinated in cinnamon and stored for 48 hours did not show spoilage. Cinnamon has the potential to be a sustainable preservative.

Influence of epinephrine reactivity to stress on meat quality in goats.

The magnitude of physiological responses to a stressor can vary among individual goats within a herd; however, whether these differences can differentially affect meat quality is not known. This study was conducted to determine the influence of the magnitude of epinephrine response (ER) to acute stress on muscle metabolome and meat quality in goats. Male Spanish goats (6 mo old) were transported for 180min. (N = 75 goats; 25 goats/d) to impose stress. Blood samples were obtained after transport for analysis of physiological responses. Goats were slaughtered using humane procedures and samples were collected for muscle metabolomics and meat quality analyses. The data obtained from blood and muscle/meat analysis were then categorized based on epinephrine concentrations into low (LE), medium (ME), and high (HE) ER groups (n = 12/ER group). The physiological and meat quality variables were analyzed as a Completely Randomized Design in SAS, and metabolomics data were analyzed using R software. Plasma glucose concentrations were significantly high in the HE group, low in the LE group, and intermediate in the ME group (P < 0.05). However, leukocyte counts and cortisol, norepinephrine, blood urea nitrogen, and creatine concentrations were not different among the ER groups. Muscle (Longissimus dorsi) glycogen concentrations (15min postmortem) were significantly higher (P < 0.05) in the ME and LE groups than in the HE group. However, postmortem Longissimus muscle pH and temperature (15min and 24h), 24h calpastatin and desmin levels, and rib chop color (L*, a*, and b*), cooking loss, and Warner-Bratzler shear force values were unaffected by ER. Targeted metabolomics analysis of Longissimus muscle (15min) revealed that diacyl phosphatidylcholines (C38:0; 40:6) and sphingomyelin (C20:2) were significantly different (P < 0.05) among the ER groups, with the concentrations of these metabolites being consistently high in the LE group. These differential muscle metabolite concentrations suggest that ER can influence biochemical pathways associated with cell membrane integrity and signaling. ER had a significant effect on dopamine concentrations, with the levels increasing with increasing levels of ER. The results indicate that differences in epinephrine reactivity can influence selected physiological responses and muscle metabolites; however, it does not significantly influence meat quality attributes.

Effects of dry and wet ageing on culled goat meat quality

This study aims to evaluate the effects of ageing time (0, 1, 2, 3, 4 and 5 weeks) and of two different ageing techniques (dry and wet ageing) on the rheological, colorimetric, oxidative, volatile, and sensory attributes of meat (hind limbs) sourced from culled Rossa Mediterranea breed goats. Twenty-four goats were involved in the trial. The hind limbs were divided in the two experimental groups: the right ones were subjected to dry ageing and the left ones to wet ageing. Dry-aged (DA) meat showed higher water-holding capacity (WHC) and lower cooking loss (CL) after ageing compared to wet aged (WA) meat (p < 0.05). Among the colorimetric parameters, only lightness showed to be affected by ageing time, decreasing at week 4 (p < 0.05), with lower values in DA then WA (p < 0.05). Warner Bratzler shear force (WBSF) decreased at week 1 of DA and at week 2 of WA (p < 0.05), with no further changes probably due to the water loss during ageing. Hexanal was the most produced volatile compound, with higher amount in DA meat from 1 to 3 weeks of ageing (p < 0.01) The first two weeks of dry ageing led to an enhancement in sensory and instrumental tenderness, along with an improvement in flavour, characterised by a heightened release of aldehydes and ketones. However, it is noteworthy that beyond this initial phase, dry ageing has led to a substantial decline in the overall quality.

Impact of Dietary Supranutritional Selenium on Improving the Meat Quality of Goats

Selenium (Se) a crucial micronutrient, is required in many biochemical processes in animals. Supranutritional levels of Se in the diet have been suggested to potentially enhance meat quality in livestock. However, limited research exists on the impact of dietary supranutritional Se on meat quality in goats. Objective: To evaluate the influence of dietary supranutritional Se on goat muscle meat quality, examining pH, water holding capacity (WHC), cooking and drip losses, moisture, protein, fat, ash, and glycogen contents. Methods: Sixteen male goats were randomly grouped into two viz., A and B (n = 8 per group) and offered basal diets without (group A) or with addition of Se (group B) for 10 weeks. Meat samples were collected from the longissimus dorsi (LD) and semimembranosus (SM) muscles at the completion of trial and the physico-chemical characteristics were determined. Results: Supranutritional Se supplementation resulted in significantly higher (P &lt; 0.05) WHC and lower (P &lt; 0.05) cooking and drip losses in both LD and SM muscles compared with control. Additionally, the protein and fat contents were significantly elevated (P &lt; 0.05) and the ash contents lowered (P &lt; 0.05) in both LD and SM muscles of goats fed Se supplemented diet compared with control. However, the pH and glycogen contents were not altered (P &gt; 0.05) between the two groups. Conclusions: The findings of present trial demonstrated that supranutritional Se supplementation improved the quality of goat meat, contributing to its nutritional value and consumer acceptance.

Quality, Texture Profiles, Collagen Contents and Chemical Compositions of Meat from Thai Native Goats Fed with Different Protein Levels in Total Mixed Rations

Background: The main cost of animal production is the protein content in the feed. Hence, it is necessary to determine a suitable protein content for productive performance and meat quality of the Thai native goats. Methods: This study was carried out to investigate effects of protein levels in total mixed rations (TMR) on meat quality, texture, collagen contents and chemical compositions of Longissimus dorsi (LD) muscles of Thai native goats that were subjected to 4 alternative levels of protein in TMR (9, 12, 15 and 18%) for 4 months. Result: The results revealed that the pH1h and a* values were higher in goat meat from 18% dietary protein group (P less than 0.05). Regarding water holding capacity, it was found that the 12% dietary protein group had a higher thawing loss than the others (P less than 0.05). In texture profile analysis, the group that received the protein at 18% level had the higher in shear force than in the 9 and 12% dietary protein groups (P less than 0.05). For the chemical compositions, it was found that the 12% dietary protein group had highest insoluble collagen and total collagen contents. The protein levels of 15 and 18% gave the lowest fat content (P less than 0.05), followed by the dietary protein levels 12 and 9% in rank order. It can be concluded that increasing protein levels in TMR resulted in a redder meat but reduced tenderness and fat content of goat meat.

Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging.

This research aimed to assess the effect of collagenolytic proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for tenderizing goat meat during wet aging. Collagenolytic proteases B13 and S6 were prepared at 5 U/mL of collagenolytic activity before injecting into goat meat with 10% (v/w) of initial weight. The control sample was injected with distilled water and used as a negative control. The injected meats were placed in vacuum-sealed bags and wet aged at 4°C for 0, 3, 5, 7, 14, and 21 days. Thereafter, total aerobic count and physicochemical quality were elucidated. Both enzyme-treated samples from B13 and S6 aged for 5 days showed an acceptable microbial quality with lower than 5.7 Log CFU/g. These conditions produced the tender meats by the reduction in shear force accounting for 30% for B13 and 26% for S6 as compared to the control. Moreover, the enzyme-treated samples showed lower values of hardness, gumminess, and chewiness, with higher springiness and trichloroacetic acid-soluble peptides than the control (p<0.05). The detrimental impact on cooking loss and lipid oxidation was not found. Enzyme-injected meat had a lower cooking loss than the control (p<0.05) with no significant difference in lipid oxidation (p>0.05). Notably, meats treated with B13 and S6 were lower in CIE L* value as compared to the control (p<0.05) with no significant impact on CIE a* and CIE b* (p>0.05). These results suggested that these two collagenolytic proteases could enhance the quality of goat meat in terms of tenderness and reduce the aging time for meat tenderization.

Integrated analysis of differently expressed microRNAs and mRNAs at different postnatal stages reveals intramuscular fat deposition regulation in goats (Capra hircus).

Intramuscular fat refers to the adipose tissue distributed in the muscle. It is an important indicator that affects the quality of goat meat, and can directly affect the tenderness and flavor of goat meat. Our previous study revealed the mRNA that may be crucial for intramuscular fat deposition during goat growth; however, how the microRNAs (miRNAs) are involved in the process is largely unclear. In the present study, a total of 401 known miRNAs and 120 goat novel miRNAs, including 110 differentially expressed (DE) miRNAs, were identified among longissimus dorsi from three growth stages (2, 9, and 24 months) by miRNA sequencing. Combining analysis of the DE mRNAs and DE miRNAs was then performed by miRDB and miRwalk, and miR-145-5p and FOXO1, miR-487b-3p, and PPARG coactivator 1 α (PPARGC1A), miR-345-3p, and solute carrier family 2 member 4 (SLC2A4), etc. were shown to closely associate with lipid metabolism, which was then validated by a correlation analysis. The final DE mRNAs were significantly enriched in fatty acid transmembrane transport, fatty acid homeostasis, apelin signaling pathway, glucagon signaling pathway, insulin signaling pathway, and AMPK signaling pathway by gene ontology and Kyoto Encyclopedia of Genes and Genomes analysis. Besides, miR-145-5p showed a certain effect on goat intramuscular fat metabolism by acting on the possible target gene Forkhead Box O1 (FOXO1). These data provide some theoretical support for improving the quality of goat meat.

Effect of Distiller’s Dried Grains Refermented with Saccharomyces cerevisiae on the Growth Performance, Slaughter Performance and Meat Quality of Growing-Fattening Goats

Effect of Distiller’s Dried Grains Refermented with Saccharomyces cerevisiae on the Growth Performance, Slaughter Performance and Meat Quality of Growing-Fattening Goats

Effect of Protein Levels and Castration Management on Primal Cuts, Meat Quality and Non-Carcass Components of Male Desert Goats

Effect of Protein Levels and Castration Management on Primal Cuts, Meat Quality and Non-Carcass Components of Male Desert Goats

Effect of DHCR7 on adipocyte differentiation in goats

Cholesterol is regarded as a signaling molecule in regulating the metabolism and function of fat cells, in which 7-Dehydrocholesterol reductase (DHCR7) is a key enzyme that catalyzes the conversion of 7-dehydrocholesterol to cholesterol, however, the exact function of DHCR7 in goat adipocytes remains unknown. Here, the effect of DHCR7 on the formation of subcutaneous and intramuscular fat in goats was investigated in vitro, and the result indicated that the mRNA level of DHCR7 showed a gradual downward trend in subcutaneous adipogenesis, but an opposite trend in intramuscular adipogenesis. In the process of subcutaneous preadipocytes differentiation, overexpression of DHCR7 inhibited the expression of adipocytes differentiation marker genes (CEBP/α, CEBP/β, SREBP1 and AP2), lipid metabolism-related genes (AGPAT6, FASN, SCD1 and LPL), and the lipid accumulation. However, in intramuscular preadipocyte differentiation, DHCR7 overexpression showed a promoting effect on adipocyte differentiation marker genes (CEBP/α, CEBP/β, PPARγ and SREBP1) and lipid metabolism-related genes (GPAM, AGPAT6, DGAT1 and SCD1) expression, and on lipid accumulation. In summary, our work demonstrated that DHCR7 played an important role in regulating adipogenic differentiation and lipid metabolism in preadipocytes in goats, which is of great significance for uncovering the underlying molecular mechanism of adipocyte differentiation and improving goat meat quality.