Chinese Academy of Sciences Reports Findings in Food Chemistry (Insight into the differences in meat quality among three breeds of sheep on the Qinghai-Tibetan plateau from the perspective of metabolomics and rumen microbiota).

A report from the Chinese Academy of Sciences discusses a study on the differences in meat quality among three breeds of sheep on the Qinghai-Tibetan plateau. The study used metabolomics and rumen microbiota analysis to investigate the metabolic mechanisms affecting meat quality. The results showed that the meat quality of Chaka sheep was superior to that of Black Tibetan and Oula sheep in terms of meat color, muscle fiber characteristics, and nutritional quality. The study is important for the development of sheep breeding strategies and the sheep meat industry in the region. [Extracted from the article]