Insight into the differences in meat quality among three breeds of sheep on the Qinghai-Tibetan plateau from the perspective of metabolomics and rumen microbiota.

ABSTRACT: Mutton is one of the most popular meats among the general public due to its high nutritional value. This study evaluated the differences in meat quality among Chaka (CK), Black Tibetan (BT) and Oula (OL) sheep and investigated the metabolic mechanisms affecting meat quality using targeted and untargeted metabolomics and 16S rRNA. The results showed that the meat quality of CK sheep was superior to that of BT and OL sheep in terms of meat color, muscle fiber characteristics and nutritional quality. Pseudobutyrivibrio, Alloprevotella, Methanobrevibacter, unidentified_Christensenellaceae, and unidentified_Bacteroidales were key microbes involved in regulating meat color, muscle fiber characteristics, amino acid and fatty acid content. Protein digestion/absorption,

SUBMITTER: Xu X 

PROVIDER: S-EPMC11381850 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature