With the increasing consumer demand for high-quality lamb, crossbreeding has become a key technology for improving the production performance and meat quality of sheep. To evaluate the meat quality advantages and characteristics of Suffolk (SFK) and Hu sheep (HH) and their F1 crossbreds (SH), thirty-six 3-month-old male lambs of SFK (n = 12), HH (n = 12), and SH (n = 12) were selected and raised in individual pens under the same nutritional and management conditions. After standardized feeding until 6 months of age, the Longissimus dorsi muscle was collected to determine meat quality traits, amino acid and fatty acid profiles, and volatile flavor compounds. The results indicated that the L*, a* and b* values of the SH group were significantly lower than those of the parental breeds (p < 0.05), with tenderness being intermediate between the two parent breeds. Notably, drip loss and cooking loss were significantly lower in the SH group (p < 0.05), indicating superior water-holding capacity. In terms of amino acid profiles, the contents of non-essential amino acids (NEAAs) and sweet-tasting amino acids in the SH group were significantly higher than those of the parent breeds (p < 0.05), with the overall profile meeting the FAO/WHO ideal protein pattern. Analysis of fatty acid profiles revealed that the SH group had significantly lower total saturated fatty acids (SFAs) (p < 0.05) and significantly higher levels of functional fatty acids (such as CLA), resulting in a significantly higher UFAs (unsaturated fatty acids)/SFAs (saturated fatty acids) ratio (p < 0.05) and superior nutritional value of fat. Furthermore, 32 volatile flavor compounds were detected in the SH group; among them, key aroma-active compounds such as isoamyl formate, 3-methyl-1-butanol, and acetoin were significantly higher than in the parental breeds (p < 0.05), contributing to a unique flavor profile. Consequently, this study systematically reveals the advantages of Suffolk × Hu F1 crossbreds in terms of meat quality, nutritional value, and flavor characteristics, providing fundamental data for the optimization of crossbreeding systems, breeding selection, and the quality improvement of sheep meat products.
Chen et al. (2026) studied this question.