Integrated transcriptomic and proteomic analysis reveals molecular and morphological differences between triceps brachii and longissimus dorsi muscles in the Junggar Bactrian camel

Background Muscle fiber type is a critical determinant of meat quality, with its phenotypic characteristics regulated by intricate biological processes encompassing gene transcription and translation. This study presents the first comprehensive integrated analysis of muscle morphology, transcriptomics, and proteomics across distinct muscle tissues in the Junggar Bactrian camel ( Camelus bactrianus ). A comparative morphological and molecular assessment was conducted between the triceps brachii (TB) and longissimus dorsi (LD) muscles to elucidate structural and functional differences in muscle fiber composition. An integrated transcriptomic and proteomic approach was employed to identify key genes and proteins associated with muscle fiber type specification. Results Comparative analysis revealed 921 differentially expressed genes (DEGs) and 79 differentially expressed proteins (DEPs) between the two muscle types. The analysis examined these DEGs and DEPs at the muscle fiber type level, focusing on their associations with key genes implicated in muscle contraction, glycolysis, and intramuscular lipid oxidation metabolism, such as TNNT1, hexokinase 2 (HK2), and fatty acid binding protein 3 (FABP3), as well as with critical proteins, including slow-twitch troponin T, actin alpha-3 chain isoform X1, monocarboxylate transporter 4, and FABP3. Notably, the coordinated expression patterns of these factors suggest their potential roles in shaping the metabolic and contractile properties specific to each fiber type. Conclusions By integrating morphological, transcriptomic, and proteomic data from the TB and LD muscles of the Junggar Bactrian camel, this study reveals significant differences at both structural and molecular levels. These findings provide novel insights into the molecular mechanisms underlying muscle fiber type determination in camels and offer potential biomarkers for meat quality improvement.