Animals, Vol. 15, Pages 3616: Comparative Analysis of Meat Quality in Minxinan Black Rabbit and Hyla Rabbit Using Integrated Transcriptomics and Proteomics

Animals doi: 10.3390/ani15243616

Authors:
Weiwei Mi
Lei Sang
Yajia Zhang
Gongyan Liu
Liping Yang
Haitao Sun
Haihua Zhang
Guanhua Fu
Chengfang Gao
Liya Bai

The Minxinan black rabbit (MBR) is a valuable genetic resource in China. In this study, we compared meat quality between indigenous MBR and introduced Hyla rabbit (CIR) using multi-omics and phenotypic analyses. We identified 1175 differentially expressed genes (DEGs) and 327 differentially expressed proteins (DEPs) with 32 overlapping. Antioxidant-related pathways (glutathione metabolism, peroxidase activity, and HIF-1) were enriched, with upregulated superoxide dismutase 1 (SOD1) and gamma (γ)-glutamylcyclotranserase (GGCT) (p < 0.05), enhancing the antioxidant capacity in MBR. Meanwhile, key proteins (GSTM3, ENSOCUG00000024443, and ENSOCUG00000009681) in the glutathione and cytochrome P450 pathways may regulate meat color by reducing oxidative stress. Phenotypic analysis confirmed that the MBRs had increased redness (a*), yellowness (b*), melanin, and myoglobin (p < 0.05). Additionally, proteins involved in fatty acid metabolism (ACSL6), purine metabolism (NME2 and NME4), tight junctions (MYL10), and amino acid biosynthesis (ENO1) are involved in regulating fatty acid content, which can influence meat flavor quality. Notably, MBR meat exhibited significantly increased levels of unsaturated fatty acids (UFAs) and glycine (p < 0.05), which regulate meat flavor. MBR demonstrated superior antioxidant capacity, color, and flavor, thus providing a scientific foundation for optimizing conservation strategies.

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Weiwei Mi www.mdpi.com