Meat-producing Animals Research Articles

Sodium danshensu modulates skeletal muscle fiber type formation and metabolism by inhibiting pyruvate kinase M1

Sodium Danshensu (SDSS) is extracted from Salvia miltiorrhiza and has many pharmacological effects. However, little is known about its effects on muscle fiber formation and metabolism. Here, we aimed to investigated the role and molecular mechanisms of SDSS in modulating the formation of skeletal muscle fiber. C2C12 cells were incubated in differentiation medium with or without SDSS for 4 days. C57BL/6 mice were orally administered SDSS by gavage once a day for 8 weeks. Grip strength, treadmill, muscle weight, western blotting, qPCR, immunofluorescence staining and H&E staining were performed. SDSS target proteins were searched through drug affinity responsive target stability (DARTS) and mass spectrometry analysis. Furthermore, molecular docking was carried out for Pyruvate kinase M1 (PKM1). The effect of PKM1 on myosin heavy chain (MyHCs) gene expression was verified by knockdown of PKM1 experiment. SDSS induced oxidative muscle fiber-related gene expression, and inhibited glycolytic fiber-related gene expression in C2C12 cells. Muscle mass, the percentage of slow oxidative fibers, succinic dehydrogenase activity, muscle endurance, glucose tolerance, and the expression of the MyHC1 and MyHC2a genes increased while MyHC2b expression, lactate dehydrogenase activity, and the percentage of glycolytic muscle fibers decreased in SDSS-treated mice. Mechanistically, SDSS bound to the pyruvate kinase PKM1 and significantly repressed its activity. PKM1 inhibited MyHC1 and MyHC2a expression but promoted MyHC2b expression. SDSS also significantly attenuated the effects of PKM1 on muscle fiber-related gene expression in C2C12 cells. Our findings indicate that SDSS promotes muscle fiber transformation from the glycolytic type to the oxidative type by inhibiting PKM1 activity, which provide a new idea for treating muscle atrophy, muscle metabolism diseases and improving animal meat production.

Consumers’ willingness to pay for alternative protein food products: taste preference, health, and environmental concerns

ABSTRACT This study investigates consumers’ preferences and willingness to pay (WTP) for traditional animal meat, plant-based meat, and cell-cultured meat products, specifically focusing on beef, chicken, and pork categories. The experiment involves presenting participants with various meat options, along with the presence or absence of carbon footprint or low-salt labels. The findings reveal that consumers exhibit a lower WTP for plant-based and cell-cultured meat compared to traditional animal meat across all three categories (beef, chicken, and pork). Moreover, both carbon footprint and low-salt labels significantly increase consumers’ WTP. The choices made by consumers are influenced by attribute preferences and product-related concerns. Specifically, taste preference significantly impacts consumers’ preference for animal meat over cell-cultured meat in the beef, chicken, and pork categories; however, this effect is not significant for plant-based meat. Consumers who prioritize health concerns tend to choose plant-based beef and chicken over traditional options. Environmental concerns play a crucial role in pork choices, leading to a decrease in the selection of animal pork and an increase in the preference for cell-cultured pork. These findings offer valuable insights for industry stakeholders seeking to advance protein biotechnology and drive innovation in the food market.

Research progress on plant‐based glue in meat substitutes: main components, formation mechanisms, challenges, and development

SummaryThe growing recognition of environmental conservation and human well‐being has led to a surge in the advancement of plant‐based meat. These meat alternatives are similar to animal meat products regarding texture, flavour, shape, and other characteristics. These products consist of three main components: plant tissue proteins, fat mimetics, and plant‐based glues that act as binders. Since meat substitutes are subjected to high temperatures and pressures or refrigeration, the junction between the tissue proteins and fat mimetics is prone to cracking, necessitating the development of adhesives with excellent bonding characteristics. The physicochemical properties and functional applications of plant glues are currently attracting significant research attention. Plant‐based glues are essentially gels derived from substances such as proteins, polysaccharides, or various compounds. This article summarised the basic principles of gel formation, focusing on acid‐, salt‐, heat‐, and enzyme‐induced gel formation pathways, as well as the role of pH adjustment and enzyme or salt ion addition in improving their functional properties. Optimal conditions can enhance the adhesive properties of plant‐based glues. This article reviewed the types, gelation mechanisms, influencing factors, and challenges of plant‐based glues to provide a theoretical basis for research on their application potential.

Diseases of domestic rabbits by purpose; a retrospective study of 2,583 cases received at 4 diagnostic laboratories in California, USA, 2013-2022.

Domestic rabbits (Oryctolagus cuniculus) are commonly kept as pets or bred for laboratory investigation, meat, fur production, or a combination of these purposes. We conducted a retrospective study to assess the prevalence of diseases in domestic rabbits according to purpose. We retrieved results of autopsies, biopsies, and cytologies from 2,583 cases received at 4 diagnostic laboratories in California from 2013-2022. Rabbits were classified as pets (2,241; 86.8%), laboratory animals (92; 3.6%), meat-production animals (60; 2.3%), or multipurpose animals (190; 7.4%). A final diagnosis was reached in 2,360 (91.4%) cases and was classified by system, etiology, and type of process. Pet rabbits had the highest median age (5.9 y; vs. 3 y, 0.67 y, and 0.25 y in meat, multipurpose, and laboratory rabbits, respectively), and most of the neoplasms were diagnosed in this group (872 of the total 896 neoplasms in the study; 97.3%), with tumors of the skin, female reproductive tract, and hematolymphoid system being the most common. Laboratory rabbits had a high prevalence of infectious enterotyphlocolitis (40 of 92; 43.4%), and ~45% of those cases were due to opportunistic colibacillosis. Infectious and parasitic pneumonias were common in meat rabbits (18 of 60; 30%); pneumonic pasteurellosis accounted for >60% of those cases. Infectious cholangiohepatitides were common in multipurpose rabbits (61 of 110; 55.5%), with rabbit hemorrhagic disease representing the most common etiology (82.4% of those cases). Our results demonstrate that purpose of use can predict prevalence of disease in rabbits submitted to diagnostic laboratories.

Vegetarian Diets During Pregnancy: With Supplementation, Ovo-Vegetarian, Lacto-Vegetarian, Vegan, and Pescatarian Adaptations of US Department of Agriculture Food Patterns Can Be Nutritionally Adequate

BackgroundThe 2020-2025 Dietary Guidelines for Americans (DGA) includes a lacto-ovo vegetarian pattern (the healthy vegetarian dietary pattern [HVDP]) as a recommended dietary pattern during pregnancy. ObjectiveTo adapt the HVDP for vegan, ovo-vegetarian, lacto-vegetarian, and pescatarian diets during pregnancy. DesignUsing food pattern modeling, 4 adaptations of the HVDP were developed at energy levels that may be appropriate during pregnancy (1800, 2000, 2200, 2400, and 2600 kcal/day). Models were run both with and without the addition of a composite prenatal supplement. Main outcome measuresMain outcome measures were macro- and micronutrient adequacy without exceeding recommendations for saturated fat and added sugar. Statistical analysis performedThe 2020-2025 DGA Food Pattern Modeling Report was used to define food groups and nutrients in the HVDP. The HVDP was revised to remove dairy and/or eggs or to add seafood. ResultsAcross all examined energy levels (1800, 2000, 2200, 2400, and 2600 kcal per day), modeled dietary patterns provided sufficient macronutrients. Without prenatal supplements, each dietary pattern met most, but not all, micronutrient recommendations. Micronutrients that were below recommendations in patterns without supplements included vitamin D, iron, vitamin E, sodium, and choline. With the addition of a composite prenatal supplement to these patterns, the nutrients below 100% of recommendations were vitamin D, choline, and sodium. ConclusionsOverall, these results show that a HVDP and similar diets without meat, eggs, dairy, and/or seafood can provide most nutrients needed during pregnancy, albeit with some micronutrient challenges similar to those diets that include meat and other animal products.

Intersecting perspectives: Advocating for sustainable family meals across generations

Adolescents in Germany eat fewer animal products than their parents, often for sustainability reasons. We investigated how adolescents differ from their parents' generation in sustainability food-choice motives, consumption of animal products, and corresponding behaviors such as advocating for and influencing decisions towards more sustainable family meals. In an online questionnaire, an educationally diverse sample of 500 adolescents (M = 17.9 years, range = 15–20) and 500 adults of their parents' generation (M = 52.2 years, range = 45–60) reported food-choice motives, their own and their family's diet style, how they advocate for sustainable food decisions at family meals (e.g., less meat), and how they influence different steps in family meal planning (e.g., grocery shopping). The two generations did not differ in sustainable food motives and mean consumption frequency of meat and animal products, but adolescents reported three times more often than their parents' generation to never eat meat. At shared family meals they advocated for eating plant-based substitutes (d = 0.27, p < 0.001) and other animal products (β = −0.15, p = 0.02) more often than their parents' generation, but not for eating less meat. Adolescents advocated more frequently for sustainable food decisions at shared meals the more important sustainability motives were to them (β = 0.53, p < 0.001), and the less meat (β = −0.35, p < 0.001) and fewer other animal products (β = −0.11, p = 0.015) they consumed. Adolescents motivated towards sustainability have the potential to impact the family's dietary choices through reverse socialization processes. These findings challenge current theories that suggest only parents influence their children, neglecting the role of adolescents as potential agents of change for improved family and planetary health.

The environmental effects of traditional livestock

Traditional livestock farming refers to rudimentary family-type livestock farms, which are carried out in small stables or caves and with limited resources. Traditional livestock farming has existed since ancient times, when humans began to domesticate animals for their benefit. Throughout history, traditional livestock farming has been an important source of food, products and services for rural communities. Eta is mainly dedicated to the breeding and management of domesticated animals for production purposes. These animals may include cattle, sheep, pigs, goats, poultry, among others. Traditional livestock activities may vary by region and community needs, but generally include the production of meat, milk, eggs, wool, and other animal products. In traditional livestock farming, native breeds adapted to the climatic and geographical conditions of the region are usually raised. These breeds tend to be more resistant to diseases and adverse conditions (greater rusticity). Natural feeding: Animals in traditional livestock farming feed mainly on grass and natural forage, which provides them with a balanced diet rich in nutrients. This contributes to the quality of the meat and dairy products obtained from these animals

Genomic characterisation of generic Escherichia coli from food-producing animals and products of animal origin in South Africa

Escherichia coli is found in diverse environmental niches, including meat and meat products, and is known for its significance in both food safety and public health. In South Africa, whole genomic sequencing (WGS) efforts for E. coli are overwhelmingly skewed toward human isolates with limited studies conducted on non-human isolates. Therefore, the aim of this study was to use WGS to characterise generic strains of E. coli isolated from animal specimens, meat, and meat-based products in South Africa. Based on WGS analysis, a total of 35 E. coli strains were grouped into five phylogroups (A, B1, B2, C, and E), with A (46%) being the most predominant. Virulence-associated genes identified the isolates as either extra-intestinal pathogenic E. coli (69%) or intestinal pathogenic E. coli (31%) pathotypes. Twenty-three different serotypes were identified, with O101:H37 (17%), O2:H4 (17%), O6:H5 (13%), and O64:H19 (9%) being the predominant ones. Among the 19 different sequence types (STs), ST1858, ST975, and ST10 were the most prevalent (11% each). Various virulence genes, antimicrobial resistance genes, and genetic mobile elements carrying Tn2, IS26, and Tn6196 elements were detected, with the disinfectant resistance sitABCD being the most predominant. The type 1 CRISPR system which functions by storing records of previous invasions to provide immunological memory for a rapid and robust response upon subsequent viral infections was detected in all isolates, consisting of subtypes I-E (86%), I-A (57%), and I-F (11%). The findings of this study provide an insight into the genetic diversity of generic E. coli isolates from animal species, meat, and meat-based products in South Africa.

Comparative analysis of sensory, textural, microstructural, amino acids and protein digestibility properties of animal and alternative meat products in the Asian market

SummaryFor alternative meat products to gain more traction, it is crucial to determine the differences in sensory and nutritional properties between animal and alternative meat food products currently available in the market. The present work compared 27 food products from poultry, pork, and seafood (i.e. three main categories with nine sub‐groups consisting of one animal‐based and two alternative meat products). Results from both the sensory evaluation and instrumental texture analysis indicate that there were distinct differences between the animal meat and their alternative meat counterparts. The alternative meat products tested in this study were divided into five clusters using agglomerative hierarchical clustering, with various clusters associated with different sensory attributes. Differences in the denseness of structure, ingredient interactions, and moisture content contributed to the varied textural properties. The lysine and methionine content in at least one of the alternative meat products was lower than that of their animal meat counterpart for all meat and seafood categories, except for prawn. Alternative meat products containing higher levels of carbohydrates, fibres, and fats resulted in poorer protein digestibility. These findings provide information on the sensorial (both taste and texture) and nutritional gaps that need to be overcome when developing next‐generation alternative meat products.

Transcriptomic and epigenomic landscapes of muscle growth during the postnatal period of broilers

BackgroundBroilers stand out as one of the fastest-growing livestock globally, making a substantial contribution to animal meat production. However, the molecular and epigenetic mechanisms underlying the rapid growth and development of broiler chickens are still unclear. This study aims to explore muscle development patterns and regulatory networks during the postnatal rapid growth phase of fast-growing broilers. We measured the growth performance of Cornish (CC) and White Plymouth Rock (RR) over a 42-d period. Pectoral muscle samples from both CC and RR were randomly collected at day 21 after hatching (D21) and D42 for RNA-seq and ATAC-seq library construction.ResultsThe consistent increase in body weight and pectoral muscle weight across both breeds was observed as they matured, with CC outpacing RR in terms of weight at each stage of development. Differential expression analysis identified 398 and 1,129 genes in the two dimensions of breeds and ages, respectively. A total of 75,149 ATAC-seq peaks were annotated in promoter, exon, intron and intergenic regions, with a higher number of peaks in the promoter and intronic regions. The age-biased genes and breed-biased genes of RNA-seq were combined with the ATAC-seq data for subsequent analysis. The results spotlighted the upregulation of ACTC1 and FDPS at D21, which were primarily associated with muscle structure development by gene cluster enrichment. Additionally, a noteworthy upregulation of MUSTN1, FOS and TGFB3 was spotted in broiler chickens at D42, which were involved in cell differentiation and muscle regeneration after injury, suggesting a regulatory role of muscle growth and repair.ConclusionsThis work provided a regulatory network of postnatal broiler chickens and revealed ACTC1 and MUSTN1 as the key responsible for muscle development and regeneration. Our findings highlight that rapid growth in broiler chickens triggers ongoing muscle damage and subsequent regeneration. These findings provide a foundation for future research to investigate the functional aspects of muscle development.

Evaluation of bacterial contamination and heavy metals in cow and camel meat

Abstract This study examined 75 samples of raw meat from cows and camels sold in local marketplaces in the governorate of Najaf/ Iraq, for bacterial load and heavy metal contamination. The culture results were classified into 10 types involving E. coli (36–90%) (31–88.5%), Enterobacter spp. (7–17.5%) (3–8.5%), Pseudomonas spp. (10–25%) (8–22.8%), Klebsiella spp. (3–7.5%) (4–11.4%), Staphylococcus aureus (4–10%) (5–14.2%), Staphylococcus epidermidis (5–12.5%) (5–14.2%), Proteus spp. (5–12.5%) (6–17.1%), E. coli O157 (6–15%) (2–5.7%), Yersinia enterocolitica (3–7.5%) (4–11.2%), and Salmonella spp. (3–7.5%) (4–11.2%), from cows and camels respectively. The averages of heavy metals concentrations in cow meat samples were 0.54±0.25, 0.50±0.18, 0.33±0.22, 0.22±2.5, 1.0±0.25 mg/kg; however, in camel meat samples were 0.27±0.20, 0.31±0.12, 0.26±0.11, 0.17±1.5 and 0.5±0.15 mg/kg for Lead (Pb), Cadmium (Cd), Copper (Cu), Nickel (Ni) and Zinc (Zn) respectively. The presence of significant levels of pathogenic microorganisms and metals in the meat samples indicates poor sanitation and hygiene practices during dealing with meat through steps of production, packaging, transportation, and storage, and the high amounts of heavy metal contamination in the environment, which will have an impact on the meat and milk animal products.

Comparing the sensory properties of commercially available animal and plant-based burgers.

The number of plant-based meat products on supermarket shelves around the world has grown in recent years however reproducing the sensory experience of eating meat remains a challenge. This study aims to evaluate the sensory gaps between animal and plant-based meat products, specifically burger-type products, from the Australian market. The sample set of 19 commercially available burgers comprises 8 animal-based burgers prepared using beef, chicken, kangaroo, pork, or turkey and 11 high protein plant-based burgers. Vegetable patties are beyond the scope of this study. A trained sensory panel (n = 14) determined the major differences in aroma, texture, flavor, and aftertaste between meat and meat analogues during oral processing, particularly those that may impact consumer acceptability. The animal-based burgers scored high for meaty (aroma), meaty (flavor), and umami but not legume, vegetative, bitterness, and lingering spice attributes. They also received higher average scores for juiciness, fattiness, and final moistness than the plant-based burgers but scored lower in cohesiveness. The plant-based burgers scored high for legume and bitterness but not meaty (aroma), meaty (flavor), and umami attributes. Improving current products and designing new products with desirable sensory properties will enhance consumer acceptability and reinforce recent growth in the plant-based meats market.

Viewpoint: could cultivated meat's real route to mainstream markets be as hybrid food ‐ why this makes sense?

SummaryFrom beginnings as an esoteric research topic, cultivated meat (produced from cells originating from the meat producing animals) has developed with increasing pace from a research concept and is starting to break into restaurant markets in Singapore, USA, and Israel. However, there remains a significant journey in the global food ecosystem in order for it to reach mainstream retail. This viewpoint piece will probe how combining the best from plant‐based meat alternatives and cultivated meat disciplines may end up addressing consumers desires, delivering on sustainability, palatability, nutritional balance and economic viability.

Alpha-gal syndrome: exploring the link between tick bites and red meat allergy

Introduction: Alpha-gal syndrome (AGS) arises from tick bites, triggering excessive IgE antibodies to galactose-α-1,3-galactose (α-Gal). Symptoms vary, often appearing post-α-Gal ingestion, ranging from mild to severe, including urticaria, angioedema and respiratory issues. Delayed symptom onset complicates diagnosis, posing challenges for patients. AGS can also result from contact with medical animal-derived products, such as bovine-derived heart valves, necessitating heightened healthcare provider awareness, especially in tick-exposed regions. Management involves allergen avoidance and emergency medications like epinephrine. Further research is needed to refine diagnostic and therapeutic approaches. Purpose: Through literature review and clinical presentation description, we aim to raise awareness and enhance understanding of alpha-gal syndrome. Description of the state of knowledge: AGS, an emerging atypical food allergy, stems from immune reactions to α-Gal oligosaccharide in mammalian meat and other animal products. Avoiding medical items containing alpha-gal is crucial to prevent iatrogenesis. Summary: Understanding AGS etiology and symptoms is vital for diagnosis and management. Healthcare providers' lack of awareness may lead to underdiagnosis, inadequate patient care, and underestimation of affected individuals.

Whey Protein Isolate Composites as Potential Scaffolds for Cultivated Meat.

Modern food technology has given rise to numerous alternative protein sources in response to a growing human population and the negative environmental impacts of current food systems. To aid in achieving global food security, one such form of alternative protein being investigated is cultivated meat, which applies the principles of mechanical and tissue engineering to produce animal proteins and meat products from animal cells. Herein, nonmodified and methacrylated whey protein formed hydrogels with methacrylated alginate as potential tissue engineering scaffolds for cultivated meat. Whey protein is a byproduct of dairy processing and was selected because it is an approved food additive and cytocompatible and has shown efficacy in other biomaterial applications. Whey protein and alginate scaffolds were formed via visible light cross-linking in aqueous solutions under ambient conditions. The characteristics of the precursor solution and the physical-mechanical properties of the scaffolds were quantified; while gelation occurred within the homo- and copolymer hydrogels, the integrity of the network was significantly altered with varying components. Qualitatively, the scaffolds exhibited a three-dimensional (3D) interconnected porous network. Whey protein isolate (WPI)-based scaffolds were noncytotoxic and supported in vitro myoblast adhesion and proliferation. The data presented support the hypothesis that the composition of the hydrogel plays a significant role in the scaffold's performance.

Misconceptions and meat: The impact of new knowledge on meat demand

AbstractFood labeling is intended to clarify information for consumers, yet sometimes labeling can be misleading. This study examines US consumer choice for labeled and unlabeled products across meat animal species in which differing regulations exist by species regarding hormone use in production and where consumer perception of hormone use by species varies. In the case of hormone use in US meat animal production, pork and poultry products labeled as being produced with no added hormones must also state that federal regulations prohibit the use of hormones in production. However, this required information is often obscured on retail labels. Results from expected utility models indicate that after consumers receive information regarding regulations and actual hormone use across species, the difference in utility and in willingness to pay for products labeled “produced with no added hormones” versus unlabeled product is lower for products where hormone use is restricted by federal regulations [EconLit Citations: Q13, D12, Q18].

The Potential of Wood Vinegar to Replace Antimicrobials Used in Animal Husbandry—A Review

The indiscriminate use of antimicrobials in animal husbandry can result in various types of environmental contamination. Part of the dose of these products is excreted, still active, in the animals’ feces and urine. These excreta are widely used as organic fertilizers, which results in contamination with antimicrobial molecules. The impacts can occur in several compartments, such as soil, groundwater, and surface watercourses. Also, contamination by antimicrobials fed or administrated to pigs, chickens, and cattle can reach the meat, milk, and other animal products, which calls into question the sustainability of using these products as part of eco-friendly practices. Therefore, a search for alternative natural products is required to replace the conventional antimicrobials currently used in animal husbandry, aiming to mitigate environmental contamination. We thus carried out a review addressing this issue, highlighting wood vinegar (WV), also known as pyroligneous acid, as an alternative antimicrobial with good potential to replace conventional products. In this regard, many studies have demonstrated that WV is a promising product. WV is a nontoxic additive widely employed in the food industry to impart a smoked flavor to foods. Studies have shown that, depending on the WV concentration, good results can be achieved using it as an antimicrobial against pathogenic bacteria and fungi and a valuable growth promoter for poultry and pigs.

Development of triplex assay for simultaneous detection of Escherichia coli, methicillin resistant and sensitive Staphylococcus aureus in raw pork samples of retail markets.

Escherichia coli and Staphylococcus aureus are the most important food borne pathogen transmitting from animal meat and meat products. Therefore, it is vital to design an accurate and specific diagnostic tool for identifying those food-borne pathogens in animal meat and meat products. In the current study, E. coli, methicillin-resistant and sensitive S. aureus (MRSA and MSSA) were simultaneously detected using a developed triplex PCR-based technique. To obtain an optimal reaction parameter, the multiplex assay was optimised by changing just one parameter while holding the others constant. Specificity of the assay was assessed using several porcine bacterial template DNA. The plasmid DNA was used to test the multiplex PCR assay's sensitivity and interference in spiked pork samples. E. coli, MRSA, and MSSA each have PCR amplified products with sizes of 335, 533, and 209bp, respectively. The assay detects a minimum microbial load of 102CFU/μl for all the three pathogens and can identify bacterial DNA as low as 10-2ng/µl. The assay was validated employing 210 pork samples obtained from retail meat shops and slaughter houses, with MRSA, E. coli, and MSSA with the occurrence rate of 1.9%, 42.38%, and 18.1%, respectively. The rate of mixed bacterial contamination in pork meat samples examined with the developed method was 6.19%, 1.43%, 1.90%, and 1.43% for MSSA & E. coli, MRSA & E. coli, MSSA & MRSA, and E. coli, MSSA & MRSA, respectively. The developed multiplex PCR assay is quick and efficient, and it can distinguish between different bacterial pathogens in a single reaction tube.

Meat productivity and functional properties of meat from Kazakh white-headed bulls with the introduction of an adaptogen system into the diet

This article provides research on the use of a system of adaptogens of plant and animal origin, such as Leuzea safflower, drone homogenate, and pantocrine. The use of adaptogens in diets stimulates the development of animals, improves biochemical parameters, increases meat productivity and the characteristics of meat raw materials. To assess the effectiveness of adaptogens in diets, control and experimental groups of animals were compiled. Adaptogen preparations were fed to animals for 12 months. During the experiments, meat productivity indicators were determined. At the final stage of the research, an assessment of raw meat obtained from the control and experimental groups was carried out in order to determine its functional and technological properties. During the research, it was found that the use of the adaptogen system increases the meat productivity of animals, improves the quality and technological parameters of meat.

Foramen Magnum and Dental Osteometry of Balami, Uda, and Yankasa Breeds of Sheep

The increasing demand for animal protein, particularly meat, requires a thoughtful approach to selecting the type of meat-producing animal to achieve maximum yields. This is crucial to maintain food security. This study aimed to evaluate and compare some skull osteometries. A total of 60 each of Balami, Uda, and Yankasa sheep (30 adult males and 30 adult females) were used in this study. The skulls were macerated using a hot water technique. Then 7 parameters were measured using a digital Vernier caliper. The obtained data were analyzed using ANOVA (p &lt; 0.05). The result of this study was that the mean foramen magnum height (FMH) was highest, medium, and lowest in the Balami (2.1 ± 0.1 cm), Uda (1.9 ± 0.1 cm), and Yankasa (1.8 ± 0.0 cm) breeds, respectively, and vice versa in the foramen magnum index (FMI). The foramen magnum width (FMW) was similar in Balami and Uda but higher than in Yankasa (1.8 ± 0.1 cm). The FMH, FMW, and FMI were similar within sexes of the same breeds in Balami, Uda, and Yankasa. The mean dental length (DL), oral palatal length (OPL), and length of the upper molar row (LUM) were highest and lowest in Balami and Yankasa, respectively, while the mean length of the upper premolar row (LUP) was highest and lowest in Balami and Uda, respectively. The (DL), (OPL), (LUM), and (LUP) were higher in males than females in Balami and vice versa in Uda and Yankasa. In conclusion, craniometric values, including foramen magnum and dental osteometry, of indigenous Nigerian sheep breeds were used to compare them to other breeds and among themselves. It could also guide oral surgery and assist in identifying sheep breeds through comparative study.