The Study
Effects of Feeding High-Moisture Corn on Meat Performance, Meat Quality, Muscle Metabolism, and Gut Microbiota in Kazakh Rams
This study watched what happened when sheep ate a different kind of corn. It found that their meat got more tender and had more fat inside — but it didn’t prove the corn caused those changes. It just showed they happened together, like how ice cream sales and shark bites both go up in summer — one doesn’t cause the other.
Analysis score
Maximum 72 for a cohort study.
Where the score came from
Scientists fed sheep a special kind of corn that’s wetter and fermented, and found their meat became much more tender and flavorful.
Where does this study sit?
Reviews of RCTs (Meta-analyses)
Max 100Randomized Trials
Max 90Reviews of Cohort Studies
Max 85Cohort Studies
Max 72Reviews of Case-Control Studies
Max 63Case-Control Studies
Max 58Cross-Sectional & Case Series
Max 50Expert Opinion
Max 519 / 100
Quality score
Groups of people are followed over time to see who develops an outcome. Strong for identifying risk factors and associations, but cannot prove causation as firmly as RCTs.
Key takeaways
Summary
Based on the study abstract and findings.
- 1Yes — more fat inside the muscle makes lamb juicier and more tender, which most people prefer, and healthier fats are good for heart health.
- 2The meat had 56% more fat inside the muscle and was 55% easier to chew.
- 3It also had more healthy fats like omega-3s.
Score breakdown, methodology, conflicts of interest, evidence analysis & raw study data
Publication
Journal
Animals : an Open Access Journal from MDPI
Year
2026
Authors
Buweiaizhaer Maimaitimin, Linhai Song, Kadeliya Abudureyimu, Subinuer Abuduli, Tong Li, Yuxin Zhou, Liang Yang, Wei Shao, Zhijun Zhang, Wanping Ren
Related Content
Claims (6)
Cattle fed grain have more fat inside their muscle tissue, and the meat from these cattle is perceived as less tough.
When Kazakh rams are fed high-moisture corn for 120 days, their gut bacteria change in specific ways, and these changes are linked to higher levels of methyl α-linolenate and methyl oleate in their muscle tissue.
When half the dry corn in the diet of Kazakh rams is replaced with high-moisture corn over 120 days, the muscle tissue contains higher levels of omega-3 and monounsaturated fatty acids, including methyl α-linolenate and methyl oleate.
When 6-month-old Kazakh rams are fed a diet where half the dry crushed corn is replaced with high-moisture corn for 120 days, their intramuscular fat increases by 56% and muscle toughness decreases by 55%, resulting in more tender meat with greater flavor potential.
Feeding Kazakh rams high-moisture corn is linked to increased activity in muscle metabolic pathways that produce fatty acids, resulting in higher fat content within the muscle tissue.
When Kazakh rams are fed high-moisture corn for 120 days, their backfat thickness increases, but their carcass weight, dressing percentage, and ribeye area do not change significantly.
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.