Omics-Based Analytical Approaches for Assessing Chicken Species and Breeds in Food Authentication

Abstract

Chicken is known to be the most common meat type involved in food mislabeling and adulteration. Establishing a method to authenticate chicken content precisely and identifying chicken breeds as declared in processed food is crucial for protecting consumers’ rights. Categorizing the authentication method into their respective omics disciplines, such as genomics, transcriptomics, proteomics, lipidomics, metabolomics, and glycomics, and the implementation of bioinformatics or chemometrics in data analysis can assist the researcher in improving the currently available techniques. Designing a vast range of instruments and analytical methods at the molecular level is vital for overcoming the technical drawback in discriminating chicken from other species and even within its breed. This review aims to provide insight and highlight previous and current approaches suitable for countering different circumstances in chicken authentication.

An Integrative Glycomic Approach for Quantitative Meat Species Profiling

“…Despite the variety of N-glycan structures that can be present, it is interesting that meat samples of each animal species possess a distinct subse of these structures. This suggests a high degree of specificity, especially in the glycoen zymes involved in the synthesis of these glycans [8].…”

“…While more studies are warranted to investigate how these glycomic signatures may differ based on breed genetic compositions, parts from which the meat samples were obtained, and other extrinsic factors (e.g., feed intake, growth conditions, regional differences), it is evident that the use of O-linked and N-linked glycome profiling allows the successful differentiation between different meat samples, and as a proof-of-concept paves the way for a new high-throughput and robust approach in quantifying meat adulteration. This may be particularly advantageous over other approaches as N-glycan profiling is unaffected by the harsh processing of meat (heat-induced treatments) that can degrade DNA and affect the accuracy of genomic approaches [8]. Given its highly quantitative and efficient procedure, the adoption of such glycome profiling approaches provides a powerful future alternative technique to traditional methods in meat identification and authentication.…”

“…Currently, many methods have been developed for the means of food fraud detection, including microscopic, spectroscopic (NMR, FTIR), and DNA-based techniques (PCR) [2,[5][6][7]. Indeed, amidst these techniques, biomarkers identification by means of omics technology allows such quantification and distinction at a molecular level [8,9]. In fact, the significant popularity and application of these technologies in resolving food 2 of 15 compositions in general at a high resolution has developed an entire field of "foodomics" to identify molecular traits pertaining to the production and processing of these complex mixtures [10,11].…”

A Divergent Selection on Breast Meat Ultimate pH, a Key Factor for Chicken Meat Quality, is Associated With Different Circulating Lipid Profiles

“…Very recently, muscle lipidome was investigated as well, notably, to differentiate pig breeds ( Mi et al, 2019 ; Zhang et al, 2021 ) or to study feed efficiency in beef steers ( Artegoitia et al, 2019 ). In poultry, LC-HRMS lipidomics has been used to access the effect of oils in the diet on muscle lipidome ( Cui et al, 2020 ), muscle lipid composition in black-boned silky fowls ( Mi et al, 2018 ; Dirong et al, 2021 ), or egg yolk composition ( Meng et al, 2021 ; Wood et al, 2021 ). The blood lipidome has been considered only twice, for one study on heat stress and one on digestive efficiency markers in broilers ( Beauclercq et al, 2019 ; Guo et al, 2021 ).…”

Dominant changes in the breast muscle lipid profiles of broiler chickens with wooden breast syndrome revealed by lipidomics analyses

“…With the development of analytical instruments and chemometrics, lipidomics have emerged as a subdiscipline of metabolomics [21]. Lipidomic analysis has been used in chicken meat to support food safety and authentication [22,23]. Forty-seven typical lipid compounds were found in Taihe black-boned silky fowl by LC/MS-based lipidomics [24].…”