Factors Affect Fattened Ewes’ and Lambs’ Performance, Carcass Conformation, Meat Quality, and Flavor

Dear Colleagues,

The world mutton industry is developing rapidly. The production of high-quality mutton with flavor has become the core direction for producers to cater to the market. Meat quality and flavor are combined traits and governed by many factors, which included genetics, postmortem treatment, nutrition, environment, and their interactions. Using high-throughput omics technology to understand meat quality traits is helpful to produce high-quality mutton. In addition, methods of improving meat products through nutritional management methods to improve performance and intramuscular fat deposition in ewes and lambs are also common.

This Special Issue of Animals, “Factors Affect Fattened Ewes’ and Lambs’ Performance, Carcass Conformation, Meat Quality and Flavor”, will explore recent advances in ewes’ and lambs’ meat quality and flavor from various perspectives, including but not limited to:

1. Research progress on the effects of genetics, nutrition, environment, and other factors on lamb or ewe meat quality and/or flavor;
2. Recent developments in identifying and managing factors affecting fattened ewes’ and lambs’ performance;
3. Application of genome and other high-throughput sequencing technologies to study meat quality-related traits.

Prof. Dr. Xiangpeng Yue
Dr. Long Guo
Guest Editors

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