Preliminary Study on the Mechanism of the Influence of Saline Oat Pasture on Muscle Metabolism and Meat Quality of Tibetan Sheep

This study aimed to examine the effects of oats cultivated in saline and non-saline environments on the meat quality and muscle metabolism of Qinghai Tibetan sheep. First, targeted and untargeted metabolomics were used to examine oat quality and metabolites. Second, sheep muscle quality and metabolites were analyzed. Finally, a combined examination of the quality of the oats and their metabolites, as well as that of the muscles, was compared with saline oats. This study hypothesizes that, compared with non-saline environments, soil salinization can improve the nutritional quality of oats, thereby enhancing the meat quality and muscle metabolism of Qinghai Tibetan sheep. Saline-grown oats were shown to have higher levels of crude protein, crude fat, free amino acids, and simple sugar. The meat quality of the sheep fed on saline oats was higher due to free amino acid and carbohydrate metabolism, resulting in improved texture, color, water-holding capacity, and cooked meat percentage, with lower steaming loss. The findings of this study confirm the hypothesis that salinization improves Tibetan sheep meat quality by optimizing oat composition, providing a reference for agricultural and animal husbandry production in saline areas.