Dietary resveratrol and β-Hydroxy-β-Methylbutyric acid enhance flavor and modulate intramuscular fat in Tibetan sheep: insights from transcriptomics and lipidomics

The findings demonstrate that RES and HMB synergistically improve meat quality by modulating lipid metabolism and inflammatory responses. The reduction in SFAs and increase in MUFAs/PUFAs align with enhanced nutritional value, while elevated ketones/esters contribute to favorable flavor profiles. The transcriptomic and metabolomic integration reveals that <i>PLA2G4A</i> hydrolyzes PC(38:5) to release AA, which is metabolized via <i>ALOX12/PTGDS</i> to generate flavor precursors (generating 12-HPETE and PGD2). These mechanisms explain the "reduced off-flavor and enhanced aroma" effect. Future studies should validate these pathways in other livestock to assess broader applicability.