Assessment of components related to flavor and taste in Tan-lamb meat under different silage-feeding regimens using integrative metabolomics

•The hydrophilic components were more easily changed by feeding regimes than volatile compounds in raw Tan-lamb meat.•Dietary corn silage increased the proportion of glutamate, glutamine, and serine, and decreased indoxyl sulfate in raw lamb meat.•Dietary mulberry leaf silage increased the proportion of propyl cinnamate and decreased Pro-Arg and His-Ser in raw lamb meat.•l-Pipecolic acid and trimethylamine N-oxide in lamb meat were the best discriminant biomarker for alfalfa silage and concentrate feeding regime, respectively.