Why aren’t all animals made of the same kind of meat?
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Different compositions of meat are useful for different types of action. If an animal mostly doesn’t move much, but sees short bursts of frantic activity (chicken, rabbit) then their muscle is going to have less myoglobin in it and usually less of everything else, too, making it pale and (relatively) tasteless once bloodless. If an animal is built for long-term, low levels of movement like walking (cows) or long-range flying (ducks), the meat will have much higher levels of myoglobin to keep it sort of ambiently oxygenated while the animal does its work.
These can differ even between the same animal- consider the difference in taste, texture and color between a chicken’s meat where it does frantic scrabbling work less often (breast meat from flapping) and the stuff it gives more sustained, constant work (thigh meat from walking).
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