Dietary linseed supplementation improves meat quality and flavor of sheep by altering muscle fiber characteristics and antioxidant capacity

Linseed as a common oil crop that has been implicated in regulating the meat quality of animals. The aim of this investigation was to establish the effects of dietary linseed supplementation on carcass traits, meat quality, muscle fiber characteristics, volatile compounds and antioxidant capacity of sheep. Twenty‐four Sunit sheep were distributed into 2 groups with different diet: control (CO) fed a standard diet and linseed (LS, 8% of extruded linseed). The results showed that linseed not only increased M. longissimus thoracis (LT) increased the loin‐eye area but also decreased pH24h, L* and shear force. Meanwhile, linseed increased mRNA expression of MyHCI and MyHCIIx and decreased in cross‐sectional area (CSA) and muscle fiber diameter. In addition, linseed altered the composition of meat volatile flavor compounds, such as Z‐10‐Pentadecen‐1‐ol, pentanal, 2‐Octenal, (E)‐, decanal, butane, and 2‐heptanone. Moreover, linseed increased total antioxidative capacity (T‐AOC) activity, the mRNA expression of glutathione peroxidase (GSH‐Px) and catalase (CAT), decreased malondialdehyde (MDA) content. Overall, the results suggest that linseed is an effective feed additive in improving meat quality and flavor. The underlying mechanisms for its effectiveness may be partly due to a change in muscle fiber characteristics and antioxidant capacity.