Transcriptomics analysis reveals the effect of fermented feed on meat quality traits in fattening lamb.

To date, utilization of feed grains is increasing, which competes for human food. It is imperative to develop and utilize unconventional feed materials. . () is a good feeding material with high crude protein, crude fat, and low crude fiber, which is widely distributed in China. In this study, 12 Dorper ♂×Hu ♀  crossbred weaned male lambs were seleted into four groups based on the feed that ratio of the fermented feed in the total mixed diet (0%, 6%, 18%, and 100%), to character the lambs' longissimus dorsi (LD) fatty acids, morphology and transcriptome. Results showed that the muscle fiber's diameter and area were the smallest in the 100% group. The highest content of beneficial fatty acids and the lowest content of harmful fatty acids in group 18%. RNA-seq identified 443 differentially expressed genes (DEGs) in the LD of lambs from 4 groups. Among these genes, 169 (38.1%) were up-regulated and 274 (61.9%) were down-regulated. The DEGs were mostly enriched in in fatty acid metabolism, arginine and proline metabolism, and PPAR signaling pathways. Our results provide knowledge to understand effect of different ratios of fermented feed on sheep meat quality traits, also a basis for understanding of the molecular regulation mechanism of fermented feed affecting on sheep meat quality.