{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T14:00:47Z","timestamp":1790172047059,"version":"4.1.0"},"reference-count":62,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T00:00:00Z","timestamp":1790121600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Vet. Sci."],"abstract":"<jats:p>\n                    <jats:italic>Scutellaria baicalensis<\/jats:italic>\n                    straw (SBS) is a potential feed ingredient, but its optimal inclusion level for improving mutton quality remains unclear. This study examined the influence of dietary SBS supplementation on meat quality, fatty acid profile, amino acid composition, inosine monophosphate (IMP) content, and the expression of IMP-related genes in the longissimus muscle of rams. Sixty Bainuburke lambs (4\u20135 months old, initial body weight 27.08 \u00b1 3.12 kg) were randomly allocated to six groups (\n                    <jats:italic>n<\/jats:italic>\n                    = 10 per group) and fed isonitrogenous and isoenergetic pelleted diets supplemented with 0, 6, 12, 18, 24%, or 30% SBS on a dry matter basis. The feeding trial lasted 80 days, including a 10-day adaptation period followed by a 70-day experimental period. The 24% SBS group (SBS24) showed significantly higher muscle pH and redness (a\n                    <jats:sup>*<\/jats:sup>\n                    value), and lower cooking loss compared to the control (CON, 0% SBS;\n                    <jats:italic>P<\/jats:italic>\n                    &amp;lt; 0.05). SBS24 also increased crude protein content, total essential and non-essential amino acids, and IMP content (\n                    <jats:italic>P<\/jats:italic>\n                    &amp;lt; 0.05). For intramuscular fatty acid composition, the SBS24 group achieved remarkable reductions in saturated fatty acids (SFA), primarily palmitic acid (C16:0) and stearic acid (C18:0), while dramatically raising the concentrations of health-beneficial unsaturated fatty acids including oleic acid (C18:1n9c), linoleic acid (C18:2n6c) and \u03b1-linolenic acid (C18:3n3) (\n                    <jats:italic>P<\/jats:italic>\n                    &amp;lt; 0.01). Furthermore, SBS24 up-regulated\n                    <jats:italic>PRPS1, ADSL, ATIC<\/jats:italic>\n                    , and\n                    <jats:italic>AMPD1<\/jats:italic>\n                    (IMP-related genes) while down-regulating\n                    <jats:italic>ADSSL1<\/jats:italic>\n                    and\n                    <jats:italic>IMPDH1<\/jats:italic>\n                    (\n                    <jats:italic>P<\/jats:italic>\n                    &amp;lt; 0.05). Dietary inclusion of 24% SBS improves mutton nutritional quality by enhancing protein deposition, beneficial fatty acids, flavor-related amino acids, and IMP metabolism. Therefore, 24% SBS is recommended for Bainuburke rams production.\n                  <\/jats:p>","DOI":"10.3389\/fvets.2026.1928789","type":"journal-article","created":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T13:09:33Z","timestamp":1790168973000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Scutellaria baicalensis straw improves nutritional and flavor quality of mutton via regulating the expression of IMP-related genes"],"prefix":"10.3389","volume":"13","author":[{"given":"Yuxia","family":"Yang","sequence":"first","affiliation":[{"name":"Institute of Feed Research, Xinjiang Academy of Animal Science","place":["Urumqi, China"]},{"name":"Xinjiang Key Laboratory of Herbivorous Livestock Feed Biotechnology, Xinjiang Academy of Animal Science","place":["Urumqi, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiaojiao","family":"Gao","sequence":"additional","affiliation":[{"name":"Institute of Feed Research, Xinjiang Academy of Animal Science","place":["Urumqi, China"]},{"name":"Xinjiang Key Laboratory of Herbivorous Livestock Feed Biotechnology, Xinjiang Academy of Animal Science","place":["Urumqi, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Minghui","family":"Zhang","sequence":"additional","affiliation":[{"name":"Institute of Feed Research, Xinjiang Academy of Animal Science","place":["Urumqi, China"]},{"name":"Xinjiang Key Laboratory of Herbivorous Livestock Feed Biotechnology, Xinjiang Academy of Animal Science","place":["Urumqi, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liangzhong","family":"Hou","sequence":"additional","affiliation":[{"name":"Institute of Feed Research, Xinjiang Academy of Animal Science","place":["Urumqi, China"]},{"name":"Xinjiang Key Laboratory of Herbivorous Livestock Feed Biotechnology, Xinjiang Academy of Animal Science","place":["Urumqi, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tongjun","family":"Guo","sequence":"additional","affiliation":[{"name":"Institute of Feed Research, Xinjiang Academy of Animal Science","place":["Urumqi, China"]},{"name":"Xinjiang Key Laboratory of Herbivorous Livestock Feed Biotechnology, Xinjiang Academy of Animal Science","place":["Urumqi, China"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,9,23]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"1062","DOI":"10.1080\/10408398.2020.1833832","article-title":"Research progress on inosine monophosphate deposition mechanism in chicken muscle","volume":"62","author":"Huang","year":"2022","journal-title":"Crit Rev Food Sci 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