Work

Effects of varying levels of valine supplementation on meat metabolism and rumen microorganisms in Tibetan sheep

Year: 2026

Type: article

Abstract: Introduction This study seeks to examine the impact of supplementing different concentrations of valine (specifically, 0.1% and 0.15% treatment groups) on the rumen microbial community, muscle metabolites, and meat quality in Tibetan sheep. Methods Both targeted and untargeted metabolomics approaches were employed to conduct a thorough analysis of meat quality and muscle metabolites. Simultaneously, 16S rDNA sequencing was utilized to explore the composition of the rumen microbial community in Tibetan sheep and its potential regulatory mechanisms on meat quality. Results The findings reveal that the 0.15% valine treatment group exhibited superior edible quality and flavor characteristics, along with an increased protein content in the meat. In comparison to the control group (0% valine supplementation), the 0.1% and 0.15% treatment groups demonstrated an increase in meat yield by 2.24% and 3.61%, respectively, and a reduction in shear force by 18.33% and 26.93%. Correlation analysis between non-targeted metabolomics and meat quality indicated that valine supplementation may influence amino acid metabolism in muscle tissue, thereby affecting meat pH and tenderness. Furthermore, the supplementation of 0.15% valine led to an increased abundance of Succiniclasticum , Christensenellaceae R-7 group , and NK4A214_group in the rumen of Tibetan sheep, while concurrently reducing the relative abundance of certain uncultured bacterial taxa (e.g., g__uncultured ). Discussion Overall, in comparison to the 0% (K group) and 0.10% (V1 group) treatments, the 0.15% (V2 group) treatment resulted in enhanced meat quality and metabolite content. Additionally, valine supplementation exerted a significant impact on the composition of rumen microbial communities in Tibetan sheep, thereby may influence muscle tenderness and protein deposition.

Source: Frontiers in Microbiology

DOI: 10.3389/fmicb.2026.1806032