Table 6 Differences in the composition of LTL umami substances in different black goat breeds (μg/g)

From: Integrated transcriptomic analysis unveils molecular mechanisms regulating meat quality in newly improved black goat breeds

Items

Groups

SEM

P-value

GBG

NBG

FBG

IMP

2027.92b

2580.29a

2307.09a

90.67

0.028

Hypoxanthine

28.36a

28.34a

22.99b

0.96

0.019

Inosine

6.72

6.56

4.45

0.54

0.153

AMP

109.55

118.27

122.38

4.30

0.525

ADP

281.60b

333.03a

302.15a, b

9.24

0.041

  1. AMP Adenosine monophosphate, ADP Adenosine diphosphate.
  2. Different letters in the same row (e.g., a, b) indicate significant (P < 0.05) or extremely significant (P < 0.01) differences. Please refer to the p values provided in each table for detailed information. SEM, standard error of the mean.
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