Factors Affecting Fattened Ewe and Lamb Performance, Carcass Conformation, Meat Quality, and Flavor

Dear Colleagues,

The world mutton industry is developing rapidly. The production of high-quality mutton with flavor has become the core direction for producers to cater to the market. Meat quality and flavor are combined traits and governed by many factors, which include genetics, postmortem treatment, nutrition, environment, and their interactions. Using high-throughput omics technology to understand meat quality traits is helpful to produce high-quality mutton. In addition, methods of improving meat products through nutritional management methods to improve performance and intramuscular fat deposition in ewes and lambs are also common.

This Special Issue of Animals, “Factors Affecting Fattened Ewe and Lamb Performance, Carcass Conformation, Meat Quality, and Flavor”, will explore recent advances in ewe and lamb meat quality and flavor from various perspectives, including but not limited to:

1. Research progress on the effects of genetics, nutrition, environment, and other factors on lamb or ewe meat quality and/or flavor;
2. Recent developments in identifying and managing factors affecting fattened ewe and lamb performance;
3. Application of genome and other high-throughput sequencing technologies to study meat-quality-related traits.

Prof. Dr. Xiangpeng Yue
Dr. Long Guo
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Animals is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• sheep
• flavor precursors
• meat quality
• management
• genetics
• feed

• Factors Affect Fattened Ewes’ and Lambs’ Performance, Carcass Conformation, Meat Quality, and Flavor in Animals (5 articles)