Fermented Rice Bran Enhances Rabbit Meat Quality and Nutritional Value via Metabolic Reprogramming and Enriched Nutrient Profiles.

This reduction was primarily driven by a decrease in palmitic acid (C16:0) ( p = 0.050) and a highly significant reduction in heneicosanoic acid (C21:0) ( p = 0.007) Conversely, the total unsaturated fatty acids (USFAs) were significantly higher in the FDRBM group (64.17%) compared to the other treatments ( p = 0.031).

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In contrast, the expression of Nqo1, Myh1, Myh7, and Pdk4 did not reach statistical significance among the treatment groups ( p > 0.05), although a numerical increase in Pdk4 was observed in the FDRBM group (1.67 ± 0.03 vs. 1.00 ± 0.02; p = 0.109).

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