Integrated Transcriptome and Metabolome Analysis of Meat Quality Differences in Longissimus Dorsi Muscle Between New...

Area of Science:

• Animal Science
• Genomics
• Metabolomics

Background:

• Rabbit meat is valued for nutrition, but breed-specific quality differences require molecular understanding for production.
• Understanding the genetic and metabolic basis of meat quality in breeds like New Zealand White and Rex rabbits is crucial.

Purpose of the Study:

• To investigate the molecular mechanisms (transcriptomic and metabolomic) behind meat quality variations between New Zealand White and Rex rabbits.
• To identify key genes and metabolites associated with differences in muscle development, fat deposition, and overall meat quality.

Main Methods:

• Comparative analysis of meat quality traits in 120 rabbits (60 New Zealand White, 60 Rex).
• Transcriptomic and metabolomic profiling of the longissimus dorsi muscle (LDM).
• Integrated bioinformatics analysis to identify gene-metabolite correlations and regulatory networks.

Main Results:

• New Zealand White rabbits had higher live weight and pH24, while Rex rabbits showed greater cooking loss and intramuscular fat.
• Metabolomic analysis revealed 218 differential metabolites enriched in amino acid biosynthesis and pentose phosphate pathways.
• Transcriptomic analysis identified 227 differentially expressed genes in pathways like oxidative phosphorylation and MAPK signaling, with MYH13, HOXA13, and PDK4 highlighted.

Conclusions:

• Established a gene-metabolite regulatory network explaining breed-specific meat quality differences.
• Identified potential molecular markers for enhancing rabbit meat quality and understanding muscle metabolism across breeds.