Effects of Rumen-Protected Methionine on Meat Quality, Fatty Acid Composition, Volatile Flavor Compounds and Transcriptomics of <i>Longissimus lumborum</i> of Yak (<i>Bos grunniens</i>)

Effects of Rumen-Protected Methionine on Meat Quality, Fatty Acid Composition, Volatile Flavor Compounds and Transcriptomics of <i>Longissimus lumborum</i> of Yak (<i>Bos grunniens</i>)

Yak (<i>Bos grunniens</i>) meat is popular with a unique flavor and high nutritional value. This study investigated the effects of dietary supplementation with rumen-protected methionine (RPM) on meat quality, fatty acid composition, volatile flavor compounds, and transcriptomics of <...

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Bibliographic Details
Main Authors: Xia Wu, Zizhen Zuo, Jiajia Li, Jianhui Fu, Jincheng Zhong, Hui Wang, Haitao Shi, Yanling Huang, Haibo Wang
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
rumen-protected methionine
<i>Longissimus lumborum</i>
meat quality
fatty acid
volatile flavor compounds
transcriptomics
Online Access:https://www.mdpi.com/2304-8158/14/12/2102
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