Multi‐omics analysis of amino acids and fatty acids metabolism impacts on flavor profiles in Tibetan and Hu sheep under cold‐season housing conditions

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Multi-omics analysis reveals amino acids and fatty acids influence meat flavor profiles in sheep, indicating breed-specific metabolic strategies.

Tibetan sheep exhibited higher unsaturated fatty acids and distinct volatile organic compounds related to flavor.
Relative down-regulation of thermogenesis-related genes was observed in Tibetan sheep under cold-season housing conditions.
Integrative multi-omics techniques including transcriptomics and metabolomics highlighted the metabolic differences between the sheep breeds.
These findings underline the significance of specific metabolic pathways for enhancing meat flavor in Tibetan sheep.

Wang et al. (2025) studied this question.

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Multi-omics analysis reveals amino acids and fatty acids influence meat flavor profiles in sheep, indicating breed-specific metabolic strategies.