Data Sheet 1_Scutellaria baicalensis straw improves nutritional and flavor quality of mutton via regulating the expression of IMP-related genes.pdf

This study examined the influence of dietary SBS supplementation on meat quality, fatty acid profile, amino acid composition, inosine monophosphate (IMP) content, and the expression of IMP-related genes in the longissimus muscle of rams. Sixty Bainuburke lambs (4–5 months old, initial body weight 27.08 ± 3.12 kg) were randomly allocated to six groups (n = 10 per group) and fed isonitrogenous and isoenergetic pelleted diets supplemented with 0, 6, 12, 18, 24%, or 30% SBS on a dry matter basis.

The feeding trial lasted 80 days, including a 10-day adaptation period followed by a 70-day experimental period. The 24% SBS group (SBS24) showed significantly higher muscle pH and redness (a^* value), and lower cooking loss compared to the control (CON, 0% SBS; P < 0.05). SBS24 also increased crude protein content, total essential and non-essential amino acids, and IMP content (P < 0.05).