Flavor is one of the most important sensory characteristics of meat. The development of taste and aroma can be attributed to thousands of flavor molecules and precursors that are present in meat tissues. As a result, the identification of these flavor compounds and an improved understanding of their roles are necessary for improving the sensory quality and customer appeal of meat products. In the current study, we compared the metabolic profiles of meat specimens from the Lubei white goats (LBB), Boer goats (BE) and Jining grey goats (JNQ) by untargeted liquid chromatography-mass spectrometry. Our metabolomic data revealed that the three types of goat meat showed significantly different profiles of fatty acids, aldehydes, ketones, lactones, alkaloids, flavonoids, phenolics and drug residues, which could underpin the nuances of their flavors. Taken together, our results provided insights into the molecular basis for sensory variations between different goat meat products.

The family Lachnospiraceae is among the most abundant obligately anaerobic taxa in the healthy human gut. Its core function—fermentation of dietary fibre to produce short-chain fatty acids (SCFAs), chiefly butyrate—makes it a key node linking diet, the microbiota and host immunity. Altered Lachnospiraceae abundance is associated with inflammatory bowel disease, colorectal cancer and autoimmune conditions, but the underlying molecular layers, causal structure and intra-family heterogeneity have yet to be integrated. This review addresses a single question: how do Lachnospiraceae shape and constrain host immunity? It first summarises the family’s taxonomy, metabolism and ecology, and then examines the relevant mechanisms along four partly overlapping axes of immune crosstalk: the mucosal barrier and epithelial innate immunity, metabolite-mediated immune signalling, immune sensing of bacterial structural components and the shaping of adaptive immunity, together with a fifth, prospective and still exploratory layer of immune tolerance and trained immunity, which is presented as an open question rather than as an established mechanism. Four features distinguish this review from earlier overviews of the family: an explicit evidence hierarchy applied claim by claim; strict separation of findings obtained for Lachnospiraceae from those obtained for related taxa; explicit grading of intervention studies according to whether the family was manipulated, depleted or merely measured; and restriction of the trained-immunity layer to an open question. Associations with immune-related diseases are then assessed by disease category, followed by culturomics, genetic tools, live biotherapeutic products (LBPs) and polysaccharide-based, precision-oriented interventions. The central conclusion is that the immunological effects of Lachnospiraceae are strongly strain-specific and disease-context-dependent; family-level associations therefore cannot be extrapolated directly to strain-level causal effects.