Hybridization enhances rabbit meat quality by modulating muscle Fiber traits, fatty acid profiles, and volatile/non-volatile Metabolomic features.

This study aimed to evaluate the impact of Hybridization on rabbit meat quality by comparing Hybrid rabbits (YH group) with Hyla rabbits (HL group) under identical rearing conditions. The results indicated that YH rabbits had a higher proportion of red muscle fibers and smaller muscle fiber area, which contributed to improved meat color and tenderness. Furthermore, YH rabbits exhibited increased total fatty acids, saturated fatty acids, and monounsaturated fatty acids, along with 8 unique fatty acids (e.g., C18:1 cis-9). Metabolomic analysis identified 108 volatile and 164 non-volatile differential metabolites enriched in lipid metabolism pathways, with strong correlations between these metabolites, fatty acids, and sensory traits. Electronic nose and tongue analyses confirmed enhanced flavor, while texture analysis showed decreased firmness and chewiness in YH rabbits. These findings demonstrate that Hybridization effectively improves rabbit meat quality, providing valuable insights for breeding high-quality and healthy rabbit meat.