As essential branches of systems biology, metabolomics and lipidomics systematically reveal the composition, dynamic changes, and biological functions of small-molecule metabolites and lipids using high-throughput analytical techniques. This review examines the application of these omics technologies in evaluating livestock and poultry meat and egg quality, focusing on their roles in elucidating the molecular mechanisms behind key traits such as flavor, tenderness, and nutritional value. By identifying key metabolic markers—including glutamic acid, inosine monophosphate, and specific triglycerides—the intrinsic links between these markers and intramuscular fat deposition, flavor precursor formation, and antioxidant capacity are highlighted. Furthermore, this paper emphasizes the transformative impact of integrating multi-omics data with artificial intelligence (AI). AI-driven analytical frameworks are overcoming the limitations of traditional high-dimensional data processing, enabling robust biomarker discovery, predictive modeling for product quality, and reverse design for genetic improvement. Ultimately, the synergistic application of metabolomics, lipidomics, and AI will drive the development of modern animal husbandry toward intelligent, predictable, and precision-based production.
Li et al. (Fri,) studied this question.
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