Oat grass improves meat tenderness and flavor, reduces fat deposition in small-tailed Han sheep

Oat grass supplementation is a promising strategy for improving meat quality in ruminants. This study investigated its effects on the meat quality of Small-tailed Han sheep. The results revealed that sheep fed oat grass displayed higher expression of key genes (<i>MYL10</i>, <i>MYL2</i>), <i>Actin</i>, and Cytochrome coxidase (Cyto) associated with muscle structure and contraction, while genes (<i>ACTC1</i>, <i>MYH2</i>, <i>PIP4K2B</i>) and proteins (<i>MLC</i>, <i>PFN</i>, <i>Tnc</i>) associated with cardiac contraction and myosin cytoskeletal regulation were downregulated. These molecular changes were likely to underpin meat tenderness and texture. Furthermore, oat grass supplementation influenced metabolic pathways linked to flavor-enhancing compounds, including amino acids and free fatty acids like alanine. These metabolic changes not only improved lamb tenderness but also enhanced its flavor and nutritional profile. This study provides evidence that oat grass supplementation is a practical and effective dietary strategy for optimizing lamb meat quality, offering dual benefits of improved sensory appeal and nutritional value.