The comparison of meat yield, quality, and flavor between small-tailed Han sheep and two crossbred sheep and the verification of related candidate genes

• Published in: Frontiers in nutrition (Lausanne) 2024-08, Vol.11, p.1399390
• Main Authors: Xiao, Cheng, Liu, Yu, Zhao, Wenjun, Liang, Yingjia, Cui, Chao, Yang, Shaoying, Fang, WenWen, Miao, Lisheng, Yuan, Zhiyu, Lin, Zihan, Zhai, Bo, Zhao, Zhongli, Zhang, Lichun, Ma, Huihai, Jin, Haiguo, Cao, Yang
• Format: Article
• Language: English
• Subjects: crossbred sheep; meat yield; Nutrition; PDK4 gene; quality; small-tailed Han sheep; volatile compound
• ISSN: 2296-861X; 2296-861X
• DOI: 10.3389/fnut.2024.1399390

In Northeast China, Dorper and Australian White rams are commonly crossbred with small-tailed Han (STH) ewes to improve the offspring's meat yield and quality. However, the differences in traits and the flavor between the crossbred sheep and STH sheep remain unclear. In addition, the candidate genes potentially influencing the meat quality in the three sheep breeds require further verification. A total of 18 2-month-old healthy rams were raised over a period of 5 months, which included 6 STH, 6 Dorper and small-tailed Han crossbred (Do × STH), and 6 Australian white and small-tailed Han crossbred (Au × STH) offspring. The differences in slaughter, meat quality traits, fatty acid and amino acid composition in the muscular (MLD), and volatile compounds in the semitendinosus muscle were compared between the sheep breeds. The candidate genes related to intramuscular fat (IMF) content and fatty acids were validated. The results of this study revealed that the crossbred sheep had higher body weight, carcass weight, bone weight, net meat weight, and IMF content than the STH sheep ( < 0.05). The Do × STH offspring had a higher pH value (24 h), moisture content, and cooking percentage; they also had redder and brighter meat color. The content of myristate, palmitic, and margaric acids in the crossbred sheep was higher than that in the STH sheep ( < 0.05). The Do × STH offspring had the highest saturated fatty acid content ( < 0.05). The Au × STH offspring had the highest protein content ( < 0.05). The arachidonic acid and amino acid (Asp, Ala, Ile, Leu, Lys, Thr, and essential amino acid) contents were higher in the STH sheep than in the crossbred sheep ( < 0.05). The odor activity value (OAV) analysis showed that most of the aldehydes in the Au × STH offspring had higher values. The gene expression was positively associated with the IMF content and was negatively correlated with the linoleic acid content in the Do × STH sheep ( < 0.05). The gene expression was positively associated with linoleic and arachidonic acid contents and was negatively correlated with oleic and palmitic acid contents in the Do × STH sheep ( < 0.05). The results showed the differences between the crossbred sheep and STH sheep and provided the candidate genes related to meat quality in sheep.