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The marbling fat regulates the flavor of mutton and measures the fat density in the loin eye and is the most important parameter of carcass grading. The objective of this study was to explore the relationship of rumen microbiota and mutton marbling grade. One hundred and eighty-seven feedlot-finished Hu male lambs (Age: 180 day; Final BW: 46.32 ± 6.03 kg) were slaughtered, and ruminal contents and marbling grade were collected. Ruminal microbial DNA extraction and 16S rRNA gene sequencing was performed to investigate microbial composition and to predict microbial metabolic pathways. The animal cohort was then grouped based on marbling grades [low marbling (LM), marbling grade ≤ 1; Medium marbling (MM), 1 < marbling grade ≤ 3; High Marbling (HM), 3 < marbling grade ≤ 5] and intramuscular fat-associated microorganisms were pinpointed using LEfSe and random forest classification model. Intramuscular fat content had significantly differences among the three groups (P < 0.05), and was significantly correlated with VFAs profiling. HM sheep showed a higher abundance of one bacterial taxon (Kandleria), and two taxa were overrepresented in the MM sheep (Pseudobutyrivibrio and Monoglobus), respectively. In addition, the main intramuscular fat deposition pathway was found to involve peroxisome proliferator-activated receptor (PPAR) fatty acid synthesis. By studying the effect of the ruminal microbiome on the marbling of sheep, the present study provides insights into the production of high-quality mutton. [ABSTRACT FROM AUTHOR]

l Growth performance, carcass trait and meat quality were compared among pig breeds. l Y × (B × S) and B × (Y × S) pigs exhibited faster growth rate and superior carcass traits. l Growth performance and carcass trait of Y × (B × S) were close to the lean-type pigs. l The parameters of meat quality were assigned a normal quality class in all breeds. l Y × (B × S) is preferably suited for commercial production. The Shaziling pig, an indigenous breed reared in Hunan province in China, is characterized by good meat quality and strong ability of resistance for general diseases. The objective of this study was to compare properties of growth performance, carcass characteristics, meat quality, and chemical composition among purebred Shaziling, Berkshire, Yorkshire pigs and their crossbreeds Yorkshire × (Berkshire × Shaziling) (Y × (B × S)), Berkshire × (Yorkshire × Shaziling) (B × (Y × S)) pigs. The results showed that Shaziling pigs had lower average daily gain (ADG) (P < 0.01) and higher ratio of Feed/Gain (P < 0.01) than other groups. In contrast, the crossbreeds Y × (B × S) and B × (Y × S) both exhibited faster growth rate and superior carcass characteristics. In particular, the growth performance and carcass traits of Y × (B × S) pigs were very close to the lean-type Berkshire and Yorkshire pigs, including ADG, dressing percentage, loin-eye area and lean percentage. Meanwhile, the parameters associated with meat quality were assigned a normal quality class in all breeds, such as pH, meat color, and drip loss. Furthermore, both crossbreeds had desirable chemical composition, as demonstrated by moderate IMF and abundant mineral elements, SFAs, MUFAs, EAAs, and FAAs. Taken together, the crossbreed of Y × (B × S) is preferably suited for commercial production to provide high tasted quality niche products. [ABSTRACT FROM AUTHOR]