Chlorella pyrenoidosa improves meat quality and flavor precursors of fattening lambs by regulating jejunal microbiota and muscle metabolism via the gut–muscle axis

enhances lamb meat quality by remodeling the jejunal microbiota and concurrently promoting both fatty acid β-oxidation and AA synthesis in muscle.

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Publication Details

Journal
Food Chemistry X
Published
2026-04-01
DOI
https://doi.org/10.1016/j.fochx.2026.103829
Primary Topic
Meat and Animal Product Quality
Type
article
Field-Weighted Citation Impact
0.00

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article

Chlorella pyrenoidosa improves meat quality and flavor precursors of fattening lambs by regulating jejunal microbiota and muscle metabolism via the gut–muscle axis

Weibing Zeng, Jiantao Zhao, Wenju Zhang, Yayin Qi et al.
Food Chemistry X
Meat and Animal Product Quality
article

Chlorella pyrenoidosa improves meat quality and flavor precursors of fattening lambs by regulating jejunal microbiota and muscle metabolism via the gut–muscle axis

Weibing Zeng, Jiantao Zhao, Wenju Zhang, Yayin Qi, Jinglei Wang, Jianhua Fan, Xiaolin Xu, Cheng Chen, Shu Li
article en

Abstract

enhances lamb meat quality by remodeling the jejunal microbiota and concurrently promoting both fatty acid β-oxidation and AA synthesis in muscle.

Food Chemistry XVol. 35
Shihezi University (CN)
National Natural Science Foundation of China
Zero hunger
Openalex Percentile: Top 36%
Meat and Animal Product Quality
DOIOpen Access PDFOpenAlex
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