UHPLC‐QTOF/MS‐based comparative metabolomics in pectoralis major of fast‐ and slow‐growing chickens at market ages

Zhang, Jian; Cao, Jing; Geng, Ailian; Wang, Haihong; Chu, Qing; Yan, Zhixun; Zhang, Xiaoyue; Zhang, Yao; Liu, Huagui

doi:10.1002/fsn3.2673

Cited by 11 publications

(11 citation statements)

References 49 publications

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“…Previous studies indicated that phospholipids have more important roles in the formation of aroma volatiles during meat cooking than triglycerides, probably due to a much higher proportion of unsaturated fatty acids in phospholipids (Mottram, 1998;Jayasena et al, 2013). Additionally, the glycerophospholipid metabolism pathway was associated with chicken meat flavor (Zhang et al, 2022). In our study, several candidate genes were involved in phospholipid related pathways, consistent with previous reports.…”

Section: Discussionsupporting

confidence: 91%

“…CRLS1 silencing also reduced cardiolipin levels (Maekawa et al, 2019). GPCPD1 appeared to catalyze sn-glycero-3-phosphocholine to sn-glycerol 3-phosphate, which are two metabolomic biomarkers involved in the discrimination of meat quality characteristics in chicken breeds (Zhang et al, 2022). GPAM was identified as a potential gene associated with nonanal.…”

Section: Discussionmentioning

confidence: 97%

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Fatty acid metabolism-related genes are associated with flavor-presenting aldehydes in Chinese local chicken

et al. 2022

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Aldehydes are primary volatile organic compounds (VOCs) in local Chinese chicken meat and contribute green grass, fatty, citrus, and bitter almond aromas to chicken meat. To understand the genetic basis of these aldehyde VOC aromas, we used approximately 500 Chinese Jingxing Yellow (JXY) chickens to conduct genome-wide association studies (GWAS) on the flavor traits with the data of single nucleotide polymorphisms (SNPs) and insertions and deletions (INDELs). In total, 501 association variants (253 SNPs and 248 INDELs) were found to be suggestively (SNPs: p-value < 2.77e-06 and INDELs: p-value < 3.78e-05) associated with total aldehydes (the sum of nine aldehydes), hexanal, heptanal, benzaldehyde, (E,E)-2,4-nonadienal, octanal, (E)-2-decenal, nonanal, decanal, and octadecanal. Of them, six SNPs and 23 INDELs reached a genome-wide significance level (SNPs: p-value < 1.38e-07 and INDELs: p-value < 1.89e-06). Potential candidate aldehyde genes were functionally annotated for lipid metabolism, especially fatty acid-related pathways and phospholipid-related gene ontology (GO) terms. Moreover, the GWAS analysis of total aldehydes, hexanal, and nonanal generated the most significant signals, and phenotypic content differed between different genotypes at candidate gene-related loci. For total aldehydes and hexanal traits, candidate genes were annotated based on the significant and suggestive variants on chromosomes 3 and 8 with highly polymorphic linkage blocks. The following candidate genes were also identified: GALM, MAP4K3, GPCPD1, RPS6KA2, CRLS1, ASAP1, TRMT6, SDC1, PUM2, ALDH9A1, MGST3, GMEB1, MECR, LDLRAP1, GPAM and ACSL5. We also found that polyunsaturated fatty acids (PUFAs) (C18:2n6c linoleic acid and C18:3n3 linolenic acid) were significantly correlated with total aldehydes and hexanal contents. PUFAs are important aldehyde precursors, and consistently, our results suggested that candidate genes involved in fatty acid pathways and phospholipid GO terms were identified in association loci. This work provides an understanding of the genetic basis of aldehyde formation, which is a key flavor-forming compound.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 97%

Fatty acid metabolism-related genes are associated with flavor-presenting aldehydes in Chinese local chicken

et al. 2022

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“…Some studies proved that the concentration of glutathione declined in atrophic muscles due to reactive oxygen species, although Tachibana et al claimed that glutathione was highly detected in the denervation-induced muscle atrophy model; however, they speculated that the result was attributed to the brief duration of denervation [ 47 , 48 , 49 ]. Zhang et al found that glycerophospholipid metabolism and glutathione metabolism were significantly changed in breast muscle between slow-growth and fast-growth chickens, which were considered important functions in meat flavor [ 50 ]. From all of the above, we fully hypothesize that the improved body weight of line S chickens depended on alteration of valine, leucine, and isoleucine biosynthesis and glycerophospholipid metabolism, but the accompanying oxidative injury acquired glutathione metabolism to release.…”

Section: Discussionmentioning

confidence: 99%

Untargeted Metabolomics Reveals the Effect of Selective Breeding on the Quality of Chicken Meat

et al. 2022

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The selection for improved body weight is an effective approach in animal breeding. Guangxi Partridge chickens have differentiated into two lines under selective breeding, which include line S and line D that have shown statistically significant differences in body weight. However, the meat quality analysis in our study indicated that the quality of breast and thigh muscles in line S chickens changed, which included increased values of L*, b*, and drip loss and decreased a* value, pH, and shear force in skeletal muscles. To illuminate the effect of selection on skeletal muscles, LC-MS/MS metabolomics was performed to explore differentiated metabolites in divergent tissues from the two chicken lines. The results of principal component analysis and orthogonal projection to latent structures discriminant analysis suggested that metabolites of different groups were separated, which suggested that selective breeding certainly affected metabolism of skeletal muscles. KEGG analysis identified that valine, leucine, and isoleucine biosynthesis, glycerophospholipid metabolism, and glutathione metabolism noteworthily changed in breast muscle. Amino sugars and nucleotide sugar metabolism, ascorbate and aldarate metabolism, the pentose phosphate pathway, pentose and glucuronate interconversions, fructose and mannose metabolism, and glycerophospholipid metabolism were remarkedly identified in thigh muscle. These screened pathways suggested oxidative stress in breast and thigh muscles, which corresponded with our previous results. Therefore, this study determined that glycerophospholipid metabolism conservatively functioned in muscle flavor and development but exhibited different anti-oxidative patterns in different skeletal muscles. Overall, the present study identified several differentiated metabolites and pathways for exploring differences in meat quality between different broiler populations.

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“…Research has identified multiple factors that contribute to these issues, including the influence of lipid oxidation on the development of flavor [4] , [5] , and the role of feed efficiency in determining the flavor precursors present in chicken meat [6] . The connection between the concentrations of volatile compounds, taste-related amino acids, fatty acids, and metabolites has been established in relation to the sensory attributes and flavor profiles of chicken meat [7] , [8] . Traditional cooking methods and storage conditions can intensify flavor issues in chicken meat, leading to an off-flavor such as a warmed-over flavor due to lipid oxidation [4] .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat

Roobab,

Chen,

Madni

et al. 2024

Ultrasonics Sonochemistry

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UHPLC‐QTOF/MS‐based comparative metabolomics in pectoralis major of fast‐ and slow‐growing chickens at market ages

Cited by 11 publications

References 49 publications

Fatty acid metabolism-related genes are associated with flavor-presenting aldehydes in Chinese local chicken

Fatty acid metabolism-related genes are associated with flavor-presenting aldehydes in Chinese local chicken

Untargeted Metabolomics Reveals the Effect of Selective Breeding on the Quality of Chicken Meat

Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat

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