Metabolomics and Transcriptomics Reveal the Effects of Fermented Lycium barbarum (Goji) Berry Residue on Muscle Nutrition and Flavor Quality in Fattening Tan Sheep.

ABSTRACT:

Background/objectives

In the context of increasing consumer demand for high-quality meat, this study aimed to evaluate the effects of 4% fermented goji berry residue supplementation on meat quality and flavor characteristics in finishing Tan sheep.

Methods

Thirty-six male lambs were randomly assigned to a control and FGB group and fed for 68 days.

Results

FGB supplementation significantly enhanced Longissimus Dorsi (LD) brightness (L*), redness (a*), and crude protein content, while reducing crude fat (p < 0.05). Amino acid analysis revealed significant increases in lysine, methionine, histidine, glycine, proline, arginine, cysteine, and total sweet-tasting amino acids in the FGB group (p < 0.05). Lactate and inosine monophosphate (I

SUBMITTER: Zhan C 

PROVIDER: S-EPMC12843761 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature