{
  "abstract": "Space-mutated Arundo donax L. (SA) is a novel stress-tolerant forage crop developed through space-induced mutagenesis. The study aimed to investigate how SA modulates lamb flavor through carnitine-mediated lipid metabolic remodeling and alterations in volatile flavor profiles. In this study, thirty Hu lambs were randomly assigned to three dietary groups: control (CK), SA replacing alfalfa (T1), and SA replacing protein supplements (T2). As a result, lipidomics identified 1098 lipids, including 113 and 98 differential lipids in CK vs. T1 and CK vs. T2, respectively. HS-SPME-GC-MS detected 535 volatile compounds, with 201 and 30 differential volatile compounds, respectively. Relative odor activity value (ROAV) analysis identified 43 key odor-active compounds (ROAV ≥1). Correlation analysis revealed significant positive associations between acylcarnitines and key volatile compounds. These findings provide new insights into SA-mediated lipid metabolic remodeling and flavor regulation, supporting its potential as a nutritional strategy for improving lamb flavor.",
  "abstract_shown": true,
  "affiliations": [
    "College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China.",
    "Gansu Key Laboratory of Animal Generational Physiology and Reproductive Regulation, Lanzhou 730070, China."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 7,
  "authors": [
    {
      "affs": [
        0,
        1
      ],
      "name": "Yajing Nie"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Liming Zhang"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Chengxing Han"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Xujie Li"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Yi Wu"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Chunhui Wang"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Youji Ma"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/034c58rf2t1ed.bib",
  "cited_by": 0,
  "doi": "10.1016/j.fochx.2026.104555",
  "fulltext_url": "https://europepmc.org/articles/PMC13677265",
  "id": "034c58rf2t1ed",
  "issns": [
    "2590-1575"
  ],
  "landing_url": "https://europepmc.org/article/MED/42898063",
  "language": "eng",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "1102|Ruminant Nutrition and Digestive Physiology"
    ]
  ],
  "openalex": "W7220720745",
  "pdf_url": "https://europepmc.org/articles/PMC13677265?pdf=render",
  "pmcid": "PMC13677265",
  "pmid": "42898063",
  "published": "2026-10-06",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/034c58rf2t1ed.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:19:37Z",
      "native_id": "MED:42898063",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42898063"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "openalex:1102|Ruminant Nutrition and Digestive Physiology",
      "subfield": "plant-biology"
    }
  ],
  "title": "Dietary substitution with space-mutated Arundo donax L. remodels carnitine-mediated lipid oxidation and improves mutton flavor in Hu sheep.",
  "title_text": "Dietary substitution with space-mutated Arundo donax L. remodels carnitine-mediated lipid oxidation and improves mutton flavor in Hu sheep.",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:19:37Z",
  "url": "https://research.draconitic.com/paper/034c58rf2t1ed",
  "venue": "Food chemistry: X",
  "versions": []
}