Dietary resveratrol and β-Hydroxy-β-Methylbutyric acid enhance flavor and modulate intramuscular fat in Tibetan sheep: insights from transcriptomics and lipidomics.

ABSTRACT:

Introduction

This study investigated the effects of dietary resveratrol (RES) and β-Hydroxy β-Methylbutyrate (HMB) on immune function, oxidative status, and morphological changes in intermuscular fat of Tibetan sheep. Previous research suggests that RES and HMB may enhance muscle quality and lipid metabolism, but their combined effects on meat flavor, fatty acid composition, and underlying molecular mechanisms remain unclear. Therefore, we employed transcriptomics and lipid metabolomics to explore how RES and HMB synergistically regulate key signaling pathways and lipid metabolites to improve meat quality.

Methods

A total of 120 male Tibetan lambs with similar initial body weight (15.5 ± 0.14 kg) were randomly divided into four groups (n = 30 per group): 1) H group (basal di

SUBMITTER: Chen X 

PROVIDER: S-EPMC12440778 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature