{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,26]],"date-time":"2026-10-26T20:49:14Z","timestamp":1793047754783,"version":"4.5.0"},"reference-count":65,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2026,4,22]],"date-time":"2026-04-22T00:00:00Z","timestamp":1776816000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100007129","name":"Natural Science Foundation of Shandong Province","doi-asserted-by":"publisher","award":["ZR2023QC039"],"award-info":[{"award-number":["ZR2023QC039"]}],"id":[{"id":"10.13039\/501100007129","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100012900","name":"Qingdao Agricultural University","doi-asserted-by":"publisher","award":["1122014"],"award-info":[{"award-number":["1122014"]}],"id":[{"id":"10.13039\/100012900","id-type":"DOI","asserted-by":"publisher"}]},{"award":["1122014"],"award-info":[{"award-number":["1122014"]}],"id":[{"id":"https:\/\/ror.org\/051qwcj72","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study investigated the interactive effects of silage type (corn silage, CS vs. sweet sorghum silage, SS) and nitrogen source (soybean meal, SM vs. slow-release urea, SRU) on lamb meat quality. Results indicated that silage type minimally affected basic chemical composition, although CS-fed lambs exhibited higher ether extract content. Compared to CS, the SS group displayed higher redness (a*) and enhanced antioxidant capacity. SRU improved meat tenderness by reducing Warner-Bratzler Shear Force (WBSF) by 20.40%, with limited effects on other quality traits. Notably, fatty acid profiles and health indices (IA, IT, HH, and HPI) were significantly modulated by the silage \u00d7 nitrogen interaction. Specifically, the SS diet increased polyunsaturated fatty acids (e.g., LA, EPA, DHA) and achieved a 25.44% higher fish lipid quality (FLQ) value. Crucially, while SRU substitution in the SS diet showed no adverse effects on health value, it detrimentally affected these indices in the CS diet. In conclusion, sweet sorghum silage enhances meat quality and offers superior health benefits, and while SRU improves tenderness, its application requires caution in CS-based diets due to potential negative impacts on nutritional value.<\/jats:p>","DOI":"10.3390\/foods15091463","type":"journal-article","created":{"date-parts":[[2026,4,22]],"date-time":"2026-04-22T10:38:14Z","timestamp":1776854294000},"page":"1463","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Influence of Sweet Sorghum Silage and Slow-Release Urea on Lamb Meat Quality and Fatty Acid Profiles"],"prefix":"10.3390","volume":"15","author":[{"given":"Mingxing","family":"Shao","sequence":"first","affiliation":[{"name":"College of Grassland Science, Qingdao Agricultural University, Qingdao 266109, China"},{"name":"Shandong Key Laboratory for Germplasm Innovation of Saline-Alkaline Tolerant Grasses and Trees, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ziheng","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Grassland Science, Qingdao Agricultural University, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rui","family":"Li","sequence":"additional","affiliation":[{"name":"College of Grassland Science, Qingdao Agricultural University, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liya","family":"Zhu","sequence":"additional","affiliation":[{"name":"College of Grassland Science, Qingdao Agricultural University, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lanlan","family":"Ding","sequence":"additional","affiliation":[{"name":"College of Grassland Science, Qingdao Agricultural University, Qingdao 266109, China"},{"name":"Shandong Key Laboratory for Germplasm Innovation of Saline-Alkaline Tolerant Grasses and Trees, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qing","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Grassland Science, Qingdao Agricultural University, Qingdao 266109, China"},{"name":"Shandong Key Laboratory for Germplasm Innovation of Saline-Alkaline Tolerant Grasses and Trees, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9507-0199","authenticated-orcid":false,"given":"Bo","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Grassland Science, Qingdao Agricultural University, Qingdao 266109, China"},{"name":"Shandong Key Laboratory for Germplasm Innovation of Saline-Alkaline Tolerant Grasses and Trees, Qingdao 266109, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"435","DOI":"10.1016\/j.meatsci.2014.06.033","article-title":"An overview of the nutritional value of beef and lamb meat from South America","volume":"98","author":"Cabrera","year":"2014","journal-title":"Meat Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"108878","DOI":"10.1016\/j.meatsci.2022.108878","article-title":"Consumer preference, behaviour and perception about lamb meat in China","volume":"192","author":"Li","year":"2022","journal-title":"Meat Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"100330","DOI":"10.1016\/j.animal.2021.100330","article-title":"Review: Factors affecting sheep carcass and meat quality attributes","volume":"16","author":"Prache","year":"2022","journal-title":"Animal"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Ke, T., Zhao, M., Zhang, X., Cheng, Y., Sun, Y., Wang, P., Ren, C., Cheng, X., Zhang, Z., and Huang, Y. 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