ArticleAnimal bioscience2022
Comparison and analysis on sheep meat quality and flavor under pasture-based fattening contrast to intensive pasture-based feeding system.
Article in Animal bioscience, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 23 citations in OpenAlex.
- Rumen epithelial functional adaptation in alpine ewes: transcriptomic effects of micronutrient premix and concentrate supplementation levels.Stress biology · 2026Article
- Comparison of rumen microbiota and meat metabolism in lambs under different feeding regimes: insights for optimizing growth performance and meat quality.Food chemistry: X · 2026Article
- Article
- Exploring the impact of rumen microbiome on ovine flavor-related compounds and comparing flavor profiles between Tibetan sheep and Small-tail Han sheep.BMC microbiology · 2026Article
- Transcriptomic and flavor metabolomic exploration of the genetic basis of meat quality and flavor in Tibetan sheep.BMC genomics · 2025Article
- Quality and pesticide residue in sheep feed: Effects of fermentation on organic and inorganic material.Open veterinary journal · 2025Article
- Evaluation of Meat Quality in Duhu Hybrid Lambs Reared in Different Conditions.Foods (Basel, Switzerland) · 2024Article
- Effect of Dietary Concentrate-to-Forage Ratios During the Cold Season on Slaughter Performance, Meat Quality, Rumen Fermentation and Gut Microbiota of Tibetan Sheep.Animals : an open access journal from MDPI · 2024Article
- Fermented By-Products of Banana Wine Production Improve Slaughter Performance, Meat Quality, and Flavor Fingerprint of Domestic Chicken.Foods (Basel, Switzerland) · 2024Article
- Effects of Feeding Systems on the Growth Performance, Carcass Characteristics, and Meat Quality in Sheep: A Meta-Analysis.Animals : an open access journal from MDPI · 2024Review
- Indoor feeding combined with restricted grazing time improves body health, slaughter performance, and meat quality in Huang-huai sheep.Animal bioscience · 2023Article
- Study on the current research trends and future agenda in animal products: an Asian perspective.Journal of animal science and technology · 2023Review
- Feeding regimens affecting carcass and quality attributes of sheep and goat meat - A comprehensive review.Animal bioscience · 2023Article
- Review of Feeding Systems Affecting Production, Carcass Attributes, and Meat Quality of Ovine and Caprine Species.Life (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 1 country.
Funding
Abstract
objectiveThe objective of this study was to investigate the effect of 4-month intensive feeding on the meat quality, fatty acid profile, flavor, and growth performance of grazing Hulunbuir sheep (HBS).
methodsThe HBS were selected 4-months after birth in a pasture rearing system as the experimental animals (n = 44, female, average body weight 23.8±2.2 kg) then divided equally into pasture-based grazing fattening (PAS) and concentrate-included intensive fattening (CON) groups for another 4-month finishing. When finished fattening, all animals were slaughtered to collect musculus longissimus dorsi subcutaneous adipose tissue and to investigate the influences on meat quality, fatty acid profile, flavor and growth performance.
resultsThe results showed lambs in CON group got significantly higher live weight, hot carcass weight, and dressing percentage. The CON group had significantly higher value of redness (a*), lightness (L*) and water holding capacity (p<0.05), significantly lower value of Warner-Bratzler shear force than the PAS group (p<0.05). The subcutaneous fat from CON group lambs demonstrated a significantly higher content of C18:1 and C18:2 (p<0.05), but lower C14:0 and C16:0, indicating an increased degree of unsaturated fatty acid. The content of 4-methyloctanoic acid, 4-ethyloctanoic acid and 4-methylnonanoic acid had increased 2 to 4 times, representing a more intense odor in the CON group. However, the values were still lower than most sheep breeds reported, indicating the indoor feeding system could not fundamentally deteriorate the excellent meat characteristic of HBS.
conclusionIt was evident that lambs in CON group exhibited a better meat production performance, improved in meat color, texture and healthier fatty acid profile through pastureweaned concentrate included intensive fattening system, which offers a good alternative regimen for lamb finishing and has a wide prospection in the HBS meat industry.
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Registered trials
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