Lipidomic, metabolomic, and proteomic profiles provide insight into differences in meat quality between rabbit longissimus lumborum and hind-leg muscles
{{output}}
This study assessed meat quality in two rabbit cuts, the longissimus lumborum (LL) and hind-leg muscle (HL), from Yongqing Rex rabbits using integrated lipidomic, metabolomic, and proteomic approaches. We investigated the influence of fat content on the flavor... ...
