Zhong Liang

Flavor is a pivotal indicator influencing the meat quality and palatability of premium broiler chickens, shaped by multiple factors. The flavor differences among broiler chicken breeds/lines stem from the specificity of their metabolite profiles and volatile flavor compounds. This study aims to identify key metabolites and pathways that regulate flavor variations in high-quality broilers, providing data support and theoretical references for breeding superior broiler lines and developing technologies to enhance flavor quality. Breast Muscle tissue from 15-week-old roosters of the S3 and H lines (n = 6) was used as experimental material. Broad-targeted metabolomics and volatile metabolomics technologies were employed to identify key metabolites and volatile organic compounds (VOCs) influencing the flavor of breast meat in these two high-quality broiler lines. Broad-target metabolomics identified 167 differentially expressed metabolites (VIP > 1, p < 0.05) between the two strains, including 141 upregulated and 26 downregulated metabolites. These metabolites were primarily amino acids and their derivatives, and were significantly enriched in metabolic pathways such as ABC transporters (p < 0.05). Leu-Tyr, Ile-Tyr, Val-Leu, Val-Ile, and Tyr-Ala were identified as key metabolites influencing the flavor formation of breast meat from both high-quality broiler lines. Volatile metabolomics results identified 33 downregulated VOCs (VIP > 1 and p < 0.05). The flavor differences between the two strains primarily involved fatty and grassy flavor. Key flavor markers included 2-Nonanone, 2-Nonanone, 3-hydroxymethyl, 2-Methylheptanoic acid, and Hexanoic acid, butyl ester as the primary flavor markers. These significantly downregulated volatiles are formed through lipid oxidation and amino acid degradation pathways, respectively, collectively shaping the more pronounced fatty and grassy aromas in the S3 strain. Correlation analysis revealed a significant negative correlation between Met-Asn and Hexanoic acid, butyl ester, suggesting it may represent a key regulatory pathway influencing green flavor formation. In summary, this study elucidates key metabolites and pathways governing flavor differences in high-quality broiler rooster breast meat, providing a scientific foundation for poultry breeding, optimization of farming practices, and flavor regulation in meat products.

The action of FTO on myoblasts proliferation and differentiation and molecular mechanism underlying it were investigated by transfecting with FTO lentiviral overexpression vector and gene expression profile sequencing. Compared with the control group, myoblasts with FTO transfection was significantly enhanced proliferation; the expression of MYOG and MYOD mRNA was significantly increased. In cells transfected with FTO, 129 differentially expressed genes were determined compared with control group, with 104 up-regulated and 25 down-regulated genes. Twelve pathways (Phagosome, Focal adhesion, Adrenergic signaling in cardiomyocytes, Endocytosis, Cardiac muscle contraction, Toll-like receptor, Ribosome, Tight junction, Regulation of actin cytoskeleton, Cytokine–cytokine receptor interaction, Adrenergic signaling in cardiomyocytes and MAPK) were significantly enriched. Eight genes known to be directly or indirectly related to skeletal muscle development (LAMA5, SPP1, CAV3, RASGRF1, FAK, PDGFB, PDGFRα, and RAC2) were enriched in the focal adhesion and expressed differentially. Altogether, these data suggested that FTO stimulated differentiation of myoblasts through regulation of eight genes enriched in the focal adhesion.