Investigation of Myofiber Composition Changes and Molecular Mechanisms in Rabbit Meat Quality Development During Growth

This study investigated changes in myofiber composition in rabbits at different ages and explored the molecular mechanisms of myofiber transformation. While rabbit meat is recognized for its high protein and low-fat content, its myofiber structure may negatively impact flavor. Significant differences in myofiber composition were observed between the gluteus (GLU) and gastrocnemius (GAS) muscles, influencing meat color and taste. Transcriptomic analysis of GLU muscles from 1-day-old and 14-day-old rabbits.