Comparative Analysis of Meat Quality Characteristics of the Longissimus dorsi in Suffolk × Hu F1 Crossbreds and Their Parental Breeds

Simple SummaryImproving the eating quality and nutritional value of lamb is a priority for the meat industry to meet consumer demands. This study investigated the meat characteristics of offspring produced by crossing two distinct breeds: the Suffolk sheep (known for good muscle growth) and the Hu sheep (recognized for high reproductive rates). We compared the meat quality, nutrient composition, and flavor profiles of these crossbred sheep against their parent breeds. The results showed that the crossbred sheep produced meat with excellent tenderness and water-holding capacity, making it juicy and pleasant to eat. Nutritionally, the meat was rich in healthy fats and specific amino acids that provide a sweet taste. Furthermore, the analysis of aroma compounds revealed that the crossbred meat had a unique flavor profile that reduced the strong, sometimes unpleasant, odor often associated with lamb while boosting pleasant roasted and fruity aromas. In conclusion, crossing Suffolk and Hu sheep successfully combines the beneficial traits of both parent breeds, resulting in superior meat quality. This finding is valuable as it provides a scientific basis for breeding better sheep.With the increasing consumer demand for high-quality lamb, crossbreeding has become a key technology for improving the production performance and meat quality of sheep. To evaluate the meat quality advantages and characteristics of Suffolk (SFK) and Hu sheep (HH) and their F1crossbreds (SH), thirty-six 3-month-old male lambs of SFK (n= 12), HH (n= 12), and SH (n= 12) were selected and raised in individual pens under the same nutritional and management conditions. After standardized feeding until 6 months of age, theLongissimus dorsimuscle was collected to determine meat quality traits, amino acid and fatty acid profiles, and volatile flavor compounds. The results indicated that the L*, a* and b* values of the SH group were significantly lower than those of the parental breeds (p< 0.05), with tenderness being intermediate between the two parent breeds. Notably, drip loss and cooking loss were significantly lower in the SH group (p< 0.05), indicating superior water-holding capacity. In terms of amino acid profiles, the contents of non-essential amino acids (NEAAs) and sweet-tasting amino acids in the SH group were significantly higher than those of the parent breeds (p< 0.05), with the overall profile meeting the FAO/WHO ideal protein pattern. Analysis of fatty acid profiles revealed that the SH group had significantly lower total saturated fatty acids (SFAs) (p< 0.05) and significantly higher levels of functional fatty acids (such as CLA), resulting in a significantly higher UFAs (unsaturated fatty acids)/SFAs (saturated fatty acids) ratio (p< 0.05) and superior nutritional value of fat. Furthermore, 32 volatile flavor compounds were detected in the SH group; among them, key aroma-active compounds such as isoamyl formate, 3-methyl-1-butanol, and acetoin were significantly higher than in the parental breeds (p< 0.05), contributing to a unique flavor profile. Consequently, this study systematically reveals the advantages of Suffolk × Hu F1crossbreds in terms of meat quality, nutritional value, and flavor characteristics, providing fundamental data for the optimization of crossbreeding systems, breeding selection, and the quality improvement of sheep meat products.