Multi-Omics Analysis Reveals Divergent Flavor-Associated Gene-Metabolite Networks in Breast Muscle between Xueshan Chickens and Hubbard White Broilers

Authors:
  • CWChen Wang
    Chen Wang
  • CYChangsong Yi
    Changsong Yi
  • YLYinglin Lu
    Yinglin Lu
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Abstract
Chicken flavor drives consumer preference, but mechanisms underlying flavor differences between slow-growing indigenous and fast-growing commercial broilers remain unclear. This study compares Xueshan chickens (XS) and Hubbard white broilers (HW) breast flavor via integrated sensory evaluation and multi-omics. Electronic sensory analysis showed that XS exhibited significantly higher intensities of ammonia-like and alkane aromatic odors, greater sweetness and lower flavor richness compared to HW (P < 0.05). Multi-omics analyses identified 97 differentially expressed metabolites (DEMs) and 366 differentially expressed genes (DEGs), with key enrichments in lipid metabolism (PPAR signaling pathway, fatty acid metabolism) and amino acid metabolism (lysine degradation, glycine, serine, and threonine metabolism, and sulfur metabolism). Integrated network analysis uncovered key gene-metabolite interactions: Dhcr24 was significant positively correlated with glutaric acid and palmitic acid (P < 0.05), Tnnt2, Myh1f, and Myh1b was significant negatively correlated with acetyl-CoA (P < 0.05), which collectively modulate flavor precursor synthesis. Furthermore, a Sankey diagram visually demonstrated tight molecular interactions and regulatory networks among fatty acids, DEMs and DEGs. These findings provide novel insights into the molecular basis of breed-specific flavor divergence, offering a theoretical foundation for genetic improvement and nutritional interventions to improve chicken meat quality.

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