ArticleFoods (Basel, Switzerland)2025
Effects of Muscle Fiber Composition on Meat Quality, Flavor Characteristics, and Nutritional Traits in Lamb.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Integrating bulk and single-cell RNA sequencing with GWAS reveals regulatory networks underpinning complex traits in beef cattle.Journal of animal science and biotechnology · 2026Article
- Postmortem energy metabolism and meat quality development: Advances in basic pathways, endogenous regulatory factors, and exogenous management strategies.Journal of advanced research · 2026Review
- Meat Quality Characteristics of Mongolian Horses in Inner Mongolia: Regional Superiority and Transcriptomic Insights into Tenderness Differences Between Muscular Locations.Animals : an open access journal from MDPI · 2026Article
- Proteomic and Metabolomic Analysis Reveals Candidate Biomarkers and Meat Quality Differences in Divergent Climatically Adapted Sheep Breeds.Foods (Basel, Switzerland) · 2026Article
- Muscle Metabolomic Responses of Dumont and Mongolian Sheep to Alfalfa Hay- and Corn Straw-Based Diets: An Untargeted Metabolomics Study.Animals : an open access journal from MDPI · 2026Article
- Effects of Cyclophosphamide Administration on Wool Quality, Physiological and Biochemical Parameters, Carcass Traits, and Meat Quality in Sheep.Animals : an open access journal from MDPI · 2026Article
- Study on the Development and Formation Specifics of Longissimus Dorsi Muscles in Ziwuling Black Goats.Animals : an open access journal from MDPI · 2025Article
- The Effect of Borage Seed Oil (Foods (Basel, Switzerland) · 2025Article
- Molecular Insights into Intramuscular Unsaturated Fatty Acid Deposition in Lambs Through Multi-Omics Profiling.Animals : an open access journal from MDPI · 2025Article
Corrections and comments
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Authors and funding
10 authors.
Funding
Abstract
Skeletal muscle fiber type composition critically influences lamb meat quality. This study examined the relationships between muscle fiber types and key quality traits, including tenderness, color, lipid and amino acid profiles, and volatile flavor compounds. MyHC I (slow-twitch oxidative fibers) positively correlated with desirable traits such as increased redness, water-holding capacity, unsaturated fatty acids, and essential amino acids. Conversely, MyHC IIb (fast glycolytic fibers) was linked to reduced tenderness and higher levels of off-flavor compounds. MyHC IIa and IIx showed minimal effects. Untargeted metabolomics comparing muscles with high versus low slow-twitch fiber proportions revealed differential metabolites enriched in sphingolipid and arginine-proline metabolism pathways. These results suggest that a higher proportion of oxidative fibers enhances both the sensory and nutritional qualities of lamb meat by modulating lipid metabolism, amino acid availability, and flavor formation.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.