September 10, 2025Frontiers in NutritionOpen Access

A comparative analysis of carcass traits and meat quality between Tibetan sheep and their three-way crossbred sheep

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Observational analysis shows improved carcass traits in crossbred sheep, indicating potential genetic advantages.

AHO lambs exhibited superior carcass traits, including live weight and loin eye area.
Significant differences in meat quality were observed, with AHO lambs showing higher PUFA and amino acid levels.
Transcriptomic analysis identified candidate genes linked to muscle development and flavor profiles.
Findings suggest crossbreeding strategies could enhance meat quality in Tibetan sheep.

Qiao et al. (2025) studied this question.

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