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The effects of two feeding regimens on meat quality, myosin heavy chain (MyHC) types, and key factors regulating muscle fiber type (AMP‐activated protein kinase [AMPK] and peroxisome proliferator‐activated receptor‐coactivator‐1α [PGC‐1α]) in the biceps femoris muscle of Mongolia sheep were investigated. A total of 20 Mongolia sheep were weaning for 90 days and divided into two groups (pasture group (P) and confinement group (C)) at 10.36 ± 0.35 kg of weaning weight. After weaning, sheep were pasture fed or confinement fed for 9 months. The results showed that live weights, carcass weight, intramuscular fat (IMF), and Warner–Bratzler shear force (WBSF) in P group were significantly lower (p <.05) than that in C group. Compared with P group, color evaluations with respect to L* and b* values were significantly higher (p <.05) in C group. Expression of the MyHC I gene in the P group was significantly higher, while MyHC IIa and MyHC IIb genes expression was significantly lower (p <.05) than that in C group. Also, AMPK activity and expression of AMPKα2 and PGC‐1α genes were significantly higher (p <.05) in P group compared with C group. The present study indicated that muscle fiber composition was one of the key differences leading to the differences of meat quality in different feeding regimens. AMPK, particularly AMPKα2, and PGC‐1α were considered to be two key factors regulating muscle fiber types in Mongolia sheep. The results support that AMPK activity and the expression of AMPKα2 and PGC‐1α genes may affect the composition of muscle fibers; thus, AMPK activity and the expression of AMPKα2 and PGC‐1α genes had an effect on meat quality by changed composition of muscle fibers. [ABSTRACT FROM AUTHOR]

L-arginine serves as a substrate for the production of nitric oxide (NO) in animals, and it can also impact muscle fiber characteristics and meat quality in these animals. The present study was designed to explore the effects of adding 1% L-arginine to a basal diet regimen on the muscle fiber characteristics and meat quality of Mongolian sheep. Dietary L-arginine supplementation reduced shear force in the longissimus thoracis (LT) and increased a* in biceps femoris (BF) muscles (p < 0.05). L-arginine supplementation also increased the proportion of type IIA muscle fiber in the LT (p < 0.05) and type I muscle fiber in the BF (p < 0.05) while reducing both the diameter and CSA of type IIB muscle fiber in both the LT and BF (CSA in LT, p < 0.01; all others, p < 0.05). L-arginine treatment was also associated with the upregulation of MyHC IIa (LT), MyHC I (BF), nNOS (LT & BF), AMPKα1 (BF), PGC-1α (LT & BF) (PGC-1α in BF, p < 0.01; all others, p < 0.05), together with an increase in nNOS content (LT, p < 0.01; BF, p < 0.05). Dietary L-arginine supplementation was associated with a significant increase in the post-slaughter tenderness of lamb meat, which is related to transitions in muscle fiber types. The gene expression and nNOS analysis results generated herein further indicate that this effect is mediated by the NO/AMPK/PGC-1α pathway. Further studies are thus warranted to provide further insight into the role that NO signaling plays in controlling the associations between L-arginine, muscle fiber characteristics, and meat quality. • Dietary L-arginine supplementation promoted muscle fiber type transition of lamb. • L-arginine decreased the shear force and increased a * of meat. • nNOS and PGC-1α relative mRNA expressions were up-regulated. • The potential pathway was NO/AMPK/PGC-1α. [ABSTRACT FROM AUTHOR]

• Proteomic analysis on biceps femoris in Sunit lamb under different feeding regimes. • The flavor index of the PF lamb was better than that of the CF lamb. • Lamb flavor pathways mainly involve the anabolism of amino acids and sugars. In order to explore the molecular mechanism of the effect of feeding regimes on lamb flavor, biceps femoris muscle samples from pasture-fed groups (PF) and concentrate-fed groups (CF) were chosen, and tandem mass tag (TMT) labeling combined with mass spectrometry (MS) was performed to find associations between flavor indicators and proteome profiles. The content and composition of amino acids and volatile flavor substances were better in the PF compared to the CF, with higher levels of some beneficial flavor components such as Arg, Pro Pentanal, Heptanal, Octanal, 1-octen-3-ol and 2,3-Octanedione. About 82 differentially abundant proteins (DAPs) were identified. The Kyoto encyclopedia of genes and genomes (KEGG) pathway analysis indicated that the pathways that may be associated with lamb flavor are focused on amino acid anabolism. These results provide a basis for further understanding of the molecular mechanisms of proteins in meat flavor regulation. [ABSTRACT FROM AUTHOR]