Comparative Analysis of Meat Quality in Minxinan Black Rabbit and Hyla Rabbit Using Integrated Transcriptomics and...

Area of Science:

• Animal Science
• Genetics
• Food Science

Background:

• The Minxinan black rabbit (MBR) is a valuable indigenous Chinese genetic resource.
• Understanding MBR meat quality is crucial for its conservation and utilization.

Purpose of the Study:

• To compare meat quality between indigenous MBR and introduced Hyla rabbit (CIR) using multi-omics and phenotypic analyses.
• To identify genetic and molecular factors contributing to MBR's superior meat characteristics.

Main Methods:

• Multi-omics analysis (gene and protein expression profiling).
• Phenotypic analysis of meat quality traits (color, fatty acid content, amino acid content).
• Bioinformatic analysis to identify differentially expressed genes (DEGs) and proteins (DEPs) and enriched pathways.

Main Results:

• Identified 1175 DEGs and 327 DEPs, with 32 overlapping.
• MBR exhibited enhanced antioxidant capacity due to upregulated SOD1 and GGCT.
• MBR meat showed improved color (higher a*, b*, melanin, myoglobin) and flavor (increased unsaturated fatty acids and glycine).
• Key proteins regulating antioxidant, color, and fatty acid metabolism pathways were identified.

Conclusions:

• MBR possesses superior antioxidant capacity, meat color, and flavor compared to CIR.
• Multi-omics and phenotypic data provide a scientific basis for MBR conservation and breeding strategies.
• Specific genes and proteins identified can be targets for further meat quality improvement.