Integrated metabolomics and lipidomics evaluate the alterations of flavor precursors in chicken breast muscle with white striping symptom

Abstract

White striping (WS) is the most common myopathy in the broiler chicken industry. To reveal flavor changes of WS meat objectively, flavor precursors of WS breast muscle were evaluated systematically with integrated metabolomics and lipidomics. The results showed that WS could be distinguished from normal controls by E-nose, and four volatile compounds (o-xylene, benzene, 1,3-dimethyl, 2-heptanone and 6-methyl and Acetic acid and ethyl ester) were detected as decreased compounds by gas chromatography-mass spectrometry. Lipidomic analysis showed that WS breast fillets featured increased neutral lipid (83.8%) and decreased phospholipid molecules (33.2%). Targeted metabolomic analysis indicated that 16 hydrophilic metabolites were altered. Thereinto, some water-soluble flavor precursors, such as adenosine monophosphate, GDP-fucose and L-arginine increased significantly, but fructose 1,6-bisphosphate and L-histidine significantly decreased in the WS group. These results provided a systematic evaluation of the flavor precursors profile in the WS meat of broiler chickens.

Large-scale genomic and transcriptomic analyses elucidate the genetic basis of high meat yield in chickens

“…A total of 120 individuals were used for myopathy evaluation, including wooden breast (WB) and white striping (WS). WB and WS were scored and classified by subjective assessment as described in previous studies (normal breast scored 0, mild WB/WS scored 1, moderate WB/WS scored 2) [16] , [17] . Drip loss (DL) and compression force (CF) were measured as previous reports [18] , [19] .…”

Broiler White Striping: A Review of Its Etiology, Effects on Production, and Mitigation Efforts

“…The breasts with white striping are also less juicy than the normal chicken breasts [68] and can be chewier [69], as they have higher toughness values, which may be due to the increase in the collagen content. Kong et al [70] discovered that in breast fillets with white striping, there is a decrease of phospholipids, which can be assumed to lead to a lower sensory aroma profile, since phospholipids have shown to increase the aroma in beef. There was also a decrease in the histidine levels, which can be assumed to decrease the palatability of breast fillets with white stripes, as histidine contributes to the taste activity value, which measures how a component contributes to the overall taste [71].…”

Editorial: Fat metabolism and deposition in poultry: physiology, genetics, nutrition Volume II

“…Although its etiology is still unknown, white striping has been reported to have histological lesions, including myo-degeneration and necrosis, lymphocyte, fat, and macrophage infiltration, fibrosis, and lipidosis ( Trocino et al, 2015 ). Here, Kong and co-workers found that white striping-affected breast was distinguished from normal unaffected breast by a decreased level of E-nose, and four volatile compounds (o-xylene, benzene, 1,3-dimethyl, 2-heptanone and 6-methyl and acetic acid and ethyl ester) ( Kong et al, 2022 ). Lipidomics analyses revealed increased levels of neutral lipid and decreased phospholipids in white striping-affected muscle.…”