Oat grass improves meat tenderness and flavor, reduces fat deposition in small-tailed Han sheep

作者：Liwei Wang, Jianqiang Li, Jianghong An, Hua Sun, Fang Liu, Meng-Ran Zhao, Li-Li Jiang, Xianghu Dong, Sarula Tao, Mengke Bayaer, Jiang-Feng He, Yongbin Liu · 发表于：Food Chemistry Molecular Sciences · 年份：2026 · DOI：10.1016/j.fochms.2026.100362 · 被引用次数：2 · 研究领域：Meat and Animal Product Quality、Animal Nutrition and Physiology、Ruminant Nutrition and Digestive Physiology

Oat grass supplementation is a promising strategy for improving meat quality in ruminants. This study investigated its effects on the meat quality of Small-tailed Han sheep. The results revealed that sheep fed oat grass displayed higher expression of key genes ( MYL10 , MYL2 ), Actin , and Cytochrome coxidase (Cyto) associated with muscle structure and contraction, while genes ( ACTC1 , MYH2 , PIP4K2B ) and proteins ( MLC , PFN , Tnc ) associated with cardiac contraction and myosin cytoskeletal regulation were downregulated. These molecular changes were likely to underpin meat tenderness and texture. Furthermore, oat grass supplementation influenced metabolic pathways linked to flavor-enhancing compounds, including amino acids and free fatty acids like alanine. These metabolic changes not only improved lamb tenderness but also enhanced its flavor and nutritional profile. This study provides evidence that oat grass supplementation is a practical and effective dietary strategy for optimizing lamb meat quality, offering dual benefits of improved sensory appeal and nutritional value. • Oat grass supplementation improves lamb meat tenderness and sensory appeal. • Alters expression of muscle structure and contraction-related genes and proteins. • Downregulates cardiac contraction and cytoskeletal regulation-related genes. • Enhances metabolic pathways linked to flavor-enhancing amino acids and fatty acids. • Provides a practical dietary strategy to optimize lamb meat quality and nu...