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. 2023 May 29;13:8696. doi: 10.1038/s41598-023-35828-8

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© The Author(s) 2023

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Analysis of the correlation between production performance and meat quality of Hu sheep. Statistical significance was calculated by Spearman’s correlation analysis (*p < 0.05). The size and intensity of the colored circles are proportional to the correlation values. PSW pre-slaughter weight, CW carcass weight, SR slaughter rate, ST skin thickness, BFT back fat thickness, EMA eye muscle area, GR grade rule, MCP meat cooking percentage, pH (1 h) and pH (24 h) = pH of the longissimus dorsi muscle at 1 h and 24 h after slaughter, DR (24 h) and DR (48 h) drip rate of 24 h and 48 h after slaughter, FAAs flavor amino acids, EAAs essential amino acids.