Metabolomic, lipidomic and transcriptomic profiles provide insights into meat quality differences among four pork cuts.

BACKGROUND: Pork cuts have different muscle fibers characteristics and meat quality, and it affects the processing properties of meat and the purchasing desire of consumers. To delineate the biological mechanisms governing meat quality attributes, we implemented a systematic multi-omics approach integrating metabolomic, lipidomic, and transcriptomic analyses. This tripartite molecular characterization enabled the identification of key biochemical networks and regulatory pathways associated with phenotypic differences among the longissimus thoracis (LT), semimembranosus (SMM), psoas major (PS) and semitendinosus (SMT) muscles. RESULTS: PS and SMT had higher pH24h, Minolta a*, and lower Minolta L* postmortem than LT and SMM. Metabolomic analysis revealed the shared pyrimidine metabolism pathway in SMM, PS, and SMT compared to LT. Lipidomic analysis showed a higher abundance of carnitine and phosphatidylethanolamine lipid molecules in SMM, PS and SMT. Transcriptomic analysis uncovered motor proteins and peroxisome proliferator-activated receptors (PPARs) signaling as potential key pathways, and three homeobox gene clusters significantly changed. Integration of metabolomics, lipidomics, and transcriptomic data highlighted that the propanoate metabolism, metabolic pathway, adipocytokine signaling pathway, and choline metabolism pathway were the key pathways in the PS and SMT compared to LT. CONCLUSION: These findings systematically map the regulatory landscape encompassing signature metabolites, lipid species, and gene networks that drive inter-cut variations in pork quality traits. The identified molecular signatures and associated pathways establish a mechanistic framework for precision optimization of meat palatability, nutritional value, and processing characteristics in swine production systems.