RNA‐seq‐based quanitative transcriptome analysis of meat color and taste from chickens administered by eucalyptus leaf polyphenols extract

Li, Wei; Zhang, Xiao‐ying; Du, Jie; Li, Yi‐feng; Chen, Yunjiao; Cao, Yong

doi:10.1111/1750-3841.15082

Cited by 11 publications

(5 citation statements)

References 48 publications

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“…Thus, housefly larvae can influence the color of local chicken meat, in this case the yellowness in general and the redness of breast meat when the larvae are given to the chickens in dried state, opposed to what Hwangbo et al [ 46 ] reported. Meat color is influenced by post-slaughter conditions [ 53 ] and by feeding during rearing [ 54 ]. There are many factors that affect poultry meat color.…”

Section: Discussionmentioning

confidence: 99%

Effects of Feeding Housefly (Musca domestica) Larvae on the Butchery Skills and Meat Sensory Characteristics of Local Chickens in Niger

Hamani

Taffa

Issa

et al. 2022

Veterinary Sciences

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The purpose of this work was to study the effects of substitution of fishmeal by housefly larvae at different rates and different physical states in the diet of local chickens. Five diets consisted of LFD, 25DL, 50DL, 25FL and 50FL, respectively, larval-free, 25%-dried-larvae, 50%-dried-larvae, 25%-fresh-larvae and 50%-fresh-larvae diet, in which 0, 25 and 50% of fishmeal was replaced by dried and fresh larvae, was formulated. A total of 165 local chickens of three weeks old, divided into 15 boxes in batches of 11 animals were raised. The experiment consists of three replications of five treatments. At 14 weeks of age, sixty chickens were slaughtered. Butchery skills and sensory characteristics were evaluated. Thus, a small variation of the ultimate pH from 5.63 to 5.55 between the different types of meat, and a carcass yield around 66%, was recorded. Any effects of substitution rate and physical state of housefly larvae on growth performance was not observed. Feet and proventriculus percentages increased in chickens fed 25% substitution. Liver and spleen percentage, and redder breast meat, increased in chicken fed dried larvae. Yellowness of the breast, thigh-and-drumstick meat and juiciness increased with 50% substitution. There is need of an investigation for liver and spleen enlargement and housefly larvae containing pigments. Thus, housefly larvae up to 50% substitution can be a suitable alternative to fishmeal in local chicken diets.

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Section: Discussionmentioning

confidence: 99%

Effects of Feeding Housefly (Musca domestica) Larvae on the Butchery Skills and Meat Sensory Characteristics of Local Chickens in Niger

Hamani

Taffa

Issa

et al. 2022

Veterinary Sciences

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“…Furthermore, the levels of kanzonol W, 3-p-coumaroyl-1,5-quinolactone, and biliverdin IX were also significantly upregulated by BLF treatment. Li et al showed that supplementation with eucalyptus polyphenol improves the amino acid composition of the breast muscle, especially histidine and glycine, in broilers [47]. According to a previous study, glutamic acid, L-isoleucine, and valerian are considered as flavor components [48].…”

Section: ]mentioning

confidence: 99%

Dietary bamboo leaf flavonoids improve quality and microstructure of broiler meat by changing untargeted metabolome

Cao

Wang

et al. 2023

J Animal Sci Biotechnol

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Background Dietary bamboo leaf flavonoids (BLFs) are rarely used in poultry production, and it is unknown whether they influence meat texture profile, perceived color, or microstructure. Results A total of 720 one-day-old Arbor Acres broilers were supplemented with a basal diet with 20 mg bacitracin/kg, 50 mg BLFs/kg, or 250 mg BLFs/kg or without additions. Data showed that the dietary BLFs significantly (P < 0.05) changed growth performance and the texture profile. In particular, BLFs increased birds’ average daily gain and average daily feed intake, decreased the feed:gain ratio and mortality rate, improved elasticity of breast meat, enhanced the gumminess of breast and leg meat, and decreased the hardness of breast meat. Moreover, a significant (P < 0.05) increase in redness (a*) and chroma (c*) of breast meat and c* and water-holding capacity of leg meat was found in BLF-supplemented broilers compared with control broilers. In addition, BLFs supplementation significantly decreased (P < 0.05) the β-sheet ratio and serum malondialdehyde and increased the β-turn ratio of protein secondary structure, superoxide dismutase, and glutathione peroxidase of breast meat and total antioxidant capacity and catalase of serum. Based on the analysis of untargeted metabolome, BLFs treatment considerably altered 14 metabolites of the breast meat, including flavonoids, amino acids, and organic acids, as well as phenolic and aromatic compounds. Conclusions Dietary BLFs supplementation could play a beneficial role in improving meat quality and sensory color in the poultry industry by changing protein secondary structures and modulating metabolites.

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“…As an example, a recent study used RNA-Seq to evaluate the effects of dietary supplementation of eucalyptus leaf polyphenols extracts to meat taste and color in chicken. The study identified ten genes that were significantly related to the increase in redness and myoglobin redox form content observed in the chicken fed with the polyphenol supplement 73 .…”

Section: X4 Foodomics For Food Quality and Traceabilitymentioning

confidence: 99%

Chapter 1. Foodomics – Fundamentals, State of the Art and Future Trends

Álvarez‐Rivera¹,

Valdés²,

León³

et al. 2021

Food Chemistry, Function and Analysis

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Foodomics is being consolidated in Food Science through the application and integration of a variety of omics tools (e.g., genomics/trascriptomics, proteomics, metabolomics) together with chemometrics and bioinformatics. Foodomics can greatly improve our understanding of the complex fooddietindividual interplay, involving different Food Science and Nutrition research areas dealing with food composition, food safety, quality and traceability issues, as well as the food impact on individual's health/illness status. Readers of the present chapter will get an overview of the fundamentals, the most recent advances and future perspectives in the different areas of Foodomics.

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RNA‐seq‐based quanitative transcriptome analysis of meat color and taste from chickens administered by eucalyptus leaf polyphenols extract

Cited by 11 publications

References 48 publications

Effects of Feeding Housefly (Musca domestica) Larvae on the Butchery Skills and Meat Sensory Characteristics of Local Chickens in Niger

Effects of Feeding Housefly (Musca domestica) Larvae on the Butchery Skills and Meat Sensory Characteristics of Local Chickens in Niger

Dietary bamboo leaf flavonoids improve quality and microstructure of broiler meat by changing untargeted metabolome

Chapter 1. Foodomics – Fundamentals, State of the Art and Future Trends

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