Integrated metabolome and transcriptome provide insights into meat quality differences between Fujian yellow and New Zealand white rabbits

文献类型： 外文期刊

第一作者： Zhang, Jing

作者： Zhang, Jing;Yang, Jingyi;Han, Xudong;Ren, Yuyao;Zhao, Bohao;Wu, Xinsheng;Chen, Yang;Liu, Yan

作者机构：

关键词： Fujian yellow rabbit; New Zealand white rabbit; Metabolome; Transcriptome; Rabbit meat

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 67 卷

页码：

收录情况： SCI

摘要： Rabbit meat is widely recognized for its nutritional benefits and cost-effectiveness. However, very few studies have been conducted on the factors affecting its flavor across various rabbit breeds. This study compared the meat quality, metabolomic, and transcriptomic profiles of the longissimus dorsi muscles from Fujian yellow rabbits (FJY) and New Zealand white rabbits (NZW), which differ in body size and growth rate. A total of 68 samples, including 34 from each breed, were analyzed. FJY rabbits showed lower body weights but higher dressing percentages than NZW rabbits. FJY meat had higher brightness (L*) and yellowness (b*), lower redness (a*), and significantly reduced cooking losses. Proximate composition analysis showed that FJY meat contained higher protein and collagen levels but less fat and moisture compared to NZW meat. Fatty acid profiling revealed increased levels of myristic acid (C14:0), palmitoleic acid (C16:1n7), cis-11-eicosapentaenoic acid (C20:1n9), alpha-linolenic acid (C18:3n3), and a higher monounsaturated fatty acid-to-total fatty acid (MUFA/FA) ratio in FJY meat. Metabolomic analysis using HPLC-MS/MS identified 231 differential metabolites, including amino acids, organic acids, and heterocyclic compounds. Transcriptomic analysis via RNA-seq identified 211 differentially expressed genes associated with meat quality regulation. Integrated analyses identified 70 KEGG pathways involving key genes such as CPT2, PAK1 and FOXO6, which correlated with metabolites like cholesterol, benzoic acid, and 3-methylhistidine, indicating synergistic effects on meat quality. These findings provide valuable insights into the molecular mechanisms underlying the distinct quality and flavor characteristics of rabbit meat, offering a foundation for future breeding and quality improvement strategies.

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