Multi-omics analysis reveals breed-specific differences in the quality and nutrition of goose eggs

Goose eggs are valued for their rich nutrition and unique flavor, yet breed-specific differences in egg quality remain unclear. This study found that meat-type Zhedong White goose eggs (ZDG) had higher weight, yolk ratio, and yolk color, with rounder shape and potentially stronger eggshells, while dual-purpose Huoyan goose eggs (HYG) showed relatively lower values in these traits but a higher yolk index. Proteomics revealed higher activity in the vitamin digestion and absorption pathway in ZDG, and metabolomics indicated enhanced metabolism of unsaturated fatty acids and α-linolenic acid. Integrated analysis with lipidomics showed that ZDG exhibited higher activity in vitamin digestion and absorption and neuroactive ligand-receptor interaction pathways, along with elevated TG, DG, SM, and PC levels, improving flavor and texture. These findings highlight breed-specific differences in egg quality, nutrition, and flavor, providing a theoretical basis for the nutritional improvement and targeted breeding of functional goose eggs.