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

Fuli Kong; Lu Bai; Zhengxiao He; Jiahong Sun; Xiaodong Tan; Di Zhao; Furong Feng; Dawei Liu; Guiping Zhao; Jie Wen; Ranran Liu

doi:10.3389/fphys.2022.1079667

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

Front Physiol. 2023 Jan 18:13:1079667. doi: 10.3389/fphys.2022.1079667. eCollection 2022.

Authors

Fuli Kong^{1

2}, Lu Bai^{1

2}, Zhengxiao He^{1

2}, Jiahong Sun^{1

2}, Xiaodong Tan^{1

2}, Di Zhao^{1

2}, Furong Feng³, Dawei Liu³, Guiping Zhao^{1

2}, Jie Wen^{1

2}, Ranran Liu^{1

2}

Affiliations

¹ Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.
² State Key Laboratory of Animal Nutrition, Key Laboratory of Animal (Poultry), Genetics Breeding and Reproduction, Ministry of Agriculture, Beijing, China.
³ Foshan Gaoming Xinguang Agricultural and Animal Industrials Corporation, Foshan, China.

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.

Keywords: broiler chickens; flavor precursors; lipidomics; metabolomics; white striping.

Grants and funding

This research was supported by grants from the National Key Research and Development Program of China (2022YFD1301600), the Study of the Key Genetic Resources [JBGS (2021) 107], the Agricultural Science and Technology Innovation Program (CAAS-ZDRW202005), and the China Agriculture Research System (CARS-41).