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

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 co...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Li-Wei Wang, Jian-Qiang Li, Jiang-Hong An, Hua Sun, Fang Liu, Meng-Ran Zhao, Li-Li Jiang, Xing-Ran Dong, Sarula Tao, Mengke Bayaer, Jiang-Feng He, Yong-Bin Liu
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2026-06-01
Schriftenreihe:	Food Chemistry: Molecular Sciences
Schlagworte:	Meat quality RNA-seq TMT proteomics Small-tailed Han sheep Longissimus dorsi muscle
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S2666566226000109
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