Effects of Rumen-Protected Methionine on Meat Quality, Fatty Acid Composition, Volatile Flavor Compounds and Transcriptomics of <i>Longissimus lumborum</i> of Yak (<i>Bos grunniens</i>).

ABSTRACT: Yak (Bos grunniens) meat is popular with a unique flavor and high nutritional value. This study investigated the effects of dietary supplementation with rumen-protected methionine (RPM) on meat quality, fatty acid composition, volatile flavor compounds, and transcriptomics of Longissimus lumborum of yak. Twenty-four male Maiwa yaks were selected and assigned to four groups: basal diet (CON), or supplementation of 5 g/d (RPM5), 10 g/d (RPM10), and 15 g/d (RPM15) RPM. The dose-dependent effects of RPM levels were evaluated through linear or quadratic trend analysis. The results showed that diet supplementation with RPM increased the intramuscular fat contents, improved composition of volatile flavor compounds and the ratio of monounsaturated fatty acids to saturated fatty acids

SUBMITTER: Wu X 

PROVIDER: S-EPMC12191923 | biostudies-literature | 2025 Jun

REPOSITORIES: biostudies-literature