Qicheng Jiang

Wenchang chicken is a famous indigenous breed from Hainan Province, China, and its characteristic flavor is a key determinant of product quality and consumer acceptance. However, differences in volatile flavor profiles among Wenchang chicken lines under standardized rearing and processing conditions remain insufficiently characterized. In this study, an electronic nose (E-nose), headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC–MS), headspace gas chromatography–ion mobility spectrometry (HS-GC–IMS), biochemical and antioxidant analyses, and Pearson correlation analysis were employed to comprehensively evaluate Zao-Po vinegar Wenchang chicken prepared from twelve Wenchang chicken lines, with three biological replicates per line (n = 3 per line; 36 birds in total). E-nose analysis showed clear separation among different lines, with the first two principal components explaining 97.36% of the total variance. HS-SPME-GC–MS identified 85 volatile organic compounds belonging to 11 chemical classes, of which 14 showed significant line-associated differences after Benjamini–Hochberg false discovery rate (FDR) correction (FDR-adjusted p < 0.05), with decanal, octanal, nonanal, and pentanal among the representative discriminatory VOCs. Pearson correlation analysis, with Benjamini–Hochberg FDR correction for multiple testing, further revealed significant associations between selected biochemical and antioxidant parameters and individual VOCs. These findings suggest potential associations between line-level physiological characteristics and variation in volatile profiles. These results provide a basis for further investigation of the biological mechanisms underlying flavor variation and for the evaluation and utilization of Wenchang chicken germplasm.

Wenchang chicken is a premium indigenous breed in China, yet the combined effects of laying stage and feed restriction on its volatile meat flavor remain poorly understood. Breast and thigh muscles from Wenchang hens at 160, 180, 210, and 360 days (n = 3/treatment) under feed restriction (FR) or ad libitum (AL) feeding were prepared using the traditional coconut chicken cooking protocol and analyzed by electronic nose, HS-SPME-GC-MS, and HS-GC-IMS, using three-way ANOVA and CLR-transformed PLS-DA. Muscle type was the dominant main effect for meat color (L*: p = 0.004; a*: p < 0.001; b*: p < 0.001), while laying stage dominated key lipid-oxidation volatiles (octanal, dodecane, tetradecane; all p < 0.001). The age × feeding interaction was significant for seven key compounds (all p < 0.05), confirming stage-dependent reversal: AL increased aldehydes and alkanes at 160–180 days but reversed at 360 days. Physical traits were nonsignificant. GC-MS identified 79 reproducible compounds; PLS-DA confirmed significant discrimination by feeding (Q2Y = 0.830), age (Q2Y = 0.089), and muscle (Q2Y = 0.148). These findings demonstrate combined regulation of age, feeding, and muscle cut on flavor, supporting optimal quality windows for Wenchang chicken products.

As a representative form of extreme weather, typhoons inflict widespread and systemic damage, posing a severe threat to the livestock industry. The stress they induce, typhoon stress (TS), is an unavoidable and complex environmental challenge that severely disrupts the ovarian function of Wenchang chickens. In this preliminary study, we employed a two-group comparison design (n = 6 per group) integrating behavioral observations, serum biochemical assays, histopathological examinations, and molecular analyses (qPCR, 16S rDNA sequencing, and transcriptome sequencing) to explore the role of the microbiota–gut–brain–ovarian axis (MGBOA) in this process. The findings revealed that TS markedly reduced water intake and locomotor activity, while it elevated serum corticosterone (CORT) and oxidative stress markers. It also induced shifts in gut microbiota composition, including a decrease in Bacteroides and an increase in Escherichia–Shigella. Furthermore, TS compromises duodenal intestinal barrier integrity, as evidenced by downregulation of the tight junction proteins TJP1 and CLDN1, structural damage to intestinal villi, and a reduced villus-to-crypt ratio. In the hypothalamus, VIP mRNA expression was upregulated, while GHSR expression was downregulated; the expression of the tight junction protein CLDN5 was also reduced. In the ovary, reproductive potential was suppressed, manifested by a reduction in follicle number and downregulation of STAR expression. Ovarian transcriptome analysis highlighted enrichments in pathways associated with inflammation (e.g., Toll-like receptor signaling) and lipid metabolism (e.g., PPAR signaling). These results support the hypothesis that TS impairs egg production via the MGBOA, providing preliminary mechanistic insights into how environmental stressors might disrupt animal productivity through MGBOA-mediated pathways.

Wenchang chicken, a specialty of Hainan, China, is celebrated for its tender texture and unique flavor. This study investigates the impact of two traditional cooking methods, SW chicken and PP chicken, on the formation of volatile organic compounds (VOCs) in Wenchang chicken. Using advanced analytical techniques, including electronic nose (E-nose), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS), we identified and compared the key flavor compounds produced by each method. Results revealed distinct differences in VOC profiles, with steamed chicken generating higher concentrations of ketones, aldehydes, and alcohols, likely due to the higher cooking temperatures, while PP chicken retained compounds sensitive to heat. The complementary capabilities of GC-MS and GC-IMS enabled a comprehensive analysis, highlighting their potential in differentiating cooking methods and assessing flavor characteristics. This study provides insights into the flavor formation mechanisms of Wenchang chicken and establishes a foundation for its industrial standardization and quality enhancement.