An insight into farm animal skeletal muscle metabolism based on a metabolomics approach

Abstract

Farm animal skeletal muscle, formed through development, growth, and maturation processes, is converted to edible meat during postmortem rigor mortis and aging. Live and postmortem muscle metabolism is the phenotypic determinant of muscle characteristics and meat quality traits such as flavor and color. Meanwhile, animal muscle metabolism, originally programmed by genetic program, is modulated by feeding and environmental conditions through changes in the biosynthetic network. Metabolomics deepens our understanding of metabolisms underlying skeletal muscle growth, maturation, abnormality, and postmortem meat aging. The metabolomics approach is beneficial to explore biomarkers to monitor meat production processes and products, leading to improvements in livestock productivity and meat quality. One of the recent metabolomics findings in animal muscle could be the impact of mitochondrial activity and energy metabolisms on meat quality. The present review overviews the advances in metabolomics studies of farm animal skeletal muscle, to gain an insight into the muscle metabolisms associated with livestock production and meat quality.