Effect of short-term dietary protein restriction before slaughter on meat quality and skeletal muscle metabolomic profile in culled ewes

•The effect of dietary protein restriction on meat quality was evaluated in ewes.•The tenderness of meat aged for 1 and 7 days decreased with protein restriction.•Ewes subjected to protein restriction require more time for meat tenderization.•Collagen content increased in meat in response to dietary protein restriction.•The muscle valine and asparagine content reduced with dietary protein restriction.