Effects of soybean meal replacement strategies on meat flavor in male Dumont lambs.
Lu Henan H, Wang Hairong H, Li Boyang B, Lv Zenghao Z et al.
To investigate the effects of different soybean meal replacement strategies using urea, cottonseed meal, and rapeseed meal on growth performance, meat quality, and flavor of Dumont lambs, and to identify the key metabolic pathways and genes involved in flavor formation through integrated volatile metabolomics and transcriptomics. Twenty-four male Dumont lambs were randomly divided into four groups: Group T1 (CON, no urea added), Group T2 (1.5% urea replacing 57.9% soybean meal), Group T3 (1% urea replacing 36.8% soybean meal), and Group T4 (1% urea + cottonseed meal + rapeseed meal replacing 100% soybean meal). Growth and carcass performance, meat quality of the longissimus dorsi muscle were evaluated under different soybean meal replacement strategies, volatile metabolomics and transcriptomics analyses were conducted to elucidate the molecular mechanisms regulating meat flavor. The T2 group produced meat quality traits and flavor profiles most like those of the control group. The T3 group reduced the concentrations of several amino acids, while T4 group enhanced intramuscular fat deposition and promoted the accumulation of desirable lipogenic aroma compounds. Integrated omics analysis revealed enrichment of lipid metabolism pathways, including AMPK and PPAR signalling, fatty acid biosynthesis, and glycerolipid metabolism. Key genes involved in fatty acid synthesis, elongation, desaturation, and lipid storage (ACACA, FASN, SCD, ELOVL6, DGAT2, LPL, CIDEC, ADIPOQ) correlated significantly with flavor-related fatty acids and volatile compounds. The 1.5% urea group maintained meat quality and flavor characteristics comparable to those of the control diet, whereas complete replacement of soybean meal promoted intramuscular fat deposition and enhanced the formation of desirable lipid-derived aroma compounds. This study provides a reference for the development of low-cost nitrogen sources and for future research on metabolism related to lamb muscle flavor.