These results suggest that promoting oxidative fiber developmentvia genetic, nutritional, or management interventionsmay be an effective strategy to enhance the eating quality, flavor acceptability, and overall value of lamb meat.
The abundance of such compounds is influenced by both fiber metabolism and lipid composition [20]. Although the role of muscle fiber composition in shaping meat quality is well established in pigs and cattle, integrated studies in lamb that link MyHC isoform expression with biochemical and sensory quality traits remain scarce.
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