In this study, we examined the effect of xylooligosaccharide (XOS) supplementation on the growth performance, carcass characteristics, and meat quality of Hu lambs. In total, 60 Hu lambs (two months old and weighing 17.32 ± 0.81 kg) were randomly assigned to four treatment groups, each with three replicates and five lambs per replicate. The lambs were fed basal diets supplemented with 0, 1.5, 3, or 4.5 g/kg XOSs in a basal diet for 60 days, with the groups designated XOS0%, XOS1.5%, XOS3%, and XOS4.5%, respectively. The results revealed, compared to theXOS0% group, the XOS3% group presented a lower F:G during 31 to 45 d (
p = 0.06). By the 60th day, the body length indices of groups XOS3% and XOS4.5% increased compared to the XOS0% group, with a significant increase observed in group XOS4.5% (
p < 0.05). Additionally, the GR values of the XOS1.5%, XOS3%, and XOS4.5% groups increased significantly, and the rumen fluid pH values of the XOS3% and XOS4.5% groups increased significantly (
p < 0.01). The crude fat content in the XOS1.5% and XOS4.5% groups were significantly lower (
p < 0.05). The hardness, adhesiveness, elasticity, cohesiveness, and chewiness of the mutton in the XOS1.5%, XOS3%, and XOS4.5% groups were increased, although the differences were not statistically significant (
p > 0.05). Correlation analysis indicates that there is a significant correlation between growth performance, carcass traits, and meat quality (
p < 0.05). The factors influencing meat quality originate from the growth period and the slaughtering phase, which can be attributed to the effects of xylooligosaccharides. In conclusion, XOS had positive effects on the growth performance, carcass characteristics, and meat quality of Hu lambs. The comprehensive effect of group XOS3% was best. Considering the production cost, the 3 g/kg XOSs is identified as the optimal supplementation level for sheep.
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