Multi‐omics analysis of amino acids and fatty acids metabolism impacts on flavor profiles in Tibetan and Hu sheep under cold‐season housing conditions

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Analysis shows differences in flavor profiles of lamb from Tibetan and Hu sheep, highlighting metabolic factors influencing meat quality.

Tibetan sheep exhibited higher levels of unsaturated fatty acids and distinct flavor compounds under cold-season conditions.
RNA sequencing and metabolomics identify genetic pathways that influence flavor profiles related to amino acids and fatty acids metabolism.
Analysis revealed differences in volatile organic compounds between Tibetan and Hu sheep, correlating with unique sensory notes.
The findings support genetic selection and finishing strategies to enhance meat quality in lambs.

Wang et al. (2025) studied this question.

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