Transcriptomic and Metabolomic Analysis Reveals the Impact of Autophagy Regulation on Purine Content in Mutton.

Independent sample t -tests and one-way ANOVA were used to compare group differences, with a significance level set at p < 0.05 for significant differences, p < 0.01 for highly significant differences, and p > 0.05 for no significant difference.

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Although the differences were not statistically significant, a moderate reduction in purine content showed a trend towards improved tenderness (lower shear force) and increased flavor compounds (IMP), suggesting a potential improvement in lamb meat quality.

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