Gut microbiota and meat quality in ruminants: a review of mechanisms and microbiota-targeted interventions.

Abstract

The quality of ruminant meat (e.g., beef and lamb) is a vital source of high-quality protein and essential nutrients for humans, and is gaining global consumer attention. As a crucial nexus in ruminant physiology, the complex gut microbiota plays a pivotal role in determining meat quality by driving nutrient conversion, controlling systemic signaling cascades, and acting as a key regulator of immune balance. Research shows a close association between gut microbiota and meat quality indicators, such as color, flavor, tenderness, pH value, and water-holding capacity (WHC). The underlying mechanisms involve modulating energy metabolism and fat deposition, regulating fatty acid synthesis, supporting protein turnover, and reducing oxidative stress. Moreover, multi-omics technologies are gradually revealing how gut microbes influence meat quality. These insights also help develop targeted intervention strategies, including feed formulation optimization (e.g., supplementation with prebiotics or functional additives), probiotic and enzyme inhibitor application, and targeted regulation of microbial metabolic pathways. This paper systematically reviews the compositional characteristics of the ruminant gut microbiota, evaluates key indicators of meat quality, and explores the mechanisms regulating meat quality alongside microbiota-targeting intervention strategies, providing theoretical references and practical approaches for the green, efficient production of high-quality ruminant meat.