Metabolomics Reveals Glycerophospholipids, Peptides, and Flavonoids Contributing to Breast Meat Flavor and Benefit Properties of Beijing-You Chicken
Abstract
:1. Introduction
2. Materials and Methods
2.1. Ethics Statement
2.2. Animals and Samples Collection
2.3. Meat Quality Characteristics
2.4. Sample Preparation of Metabolomics Study
2.5. UHPLC–MS/MS Analysis
2.6. Data Statistics and Bioinformatics Analysis
3. Results
3.1. Characteristics of Meat Quality during the Developmental Process
3.2. Metabolic Profiling and PLS-DA Results
3.3. Identification of Characteristic Metabolites
3.3.1. Lipids and Lipid-like Molecules
3.3.2. Organic Acids and Derivatives
3.3.3. Organooxygen Compounds and Flavonoids
3.3.4. Receiver Operating Characteristic Curve Analysis
3.4. KEGG Pathway Enrichment and Topology Analysis
4. Discussion
4.1. Lipid Compounds
4.2. Peptide Compounds
4.3. Flavonoid Compounds
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Traits 2 | D150 | D300 | D450 |
---|---|---|---|
live body weight (g) | 1344 ± 63 c | 1951 ± 266 b | 2228 ± 294 a |
dry matter (%) | 24.91 ± 0.99 c | 28.45 ± 0.97 b | 29.19 ± 1.02 a |
IMF (%) | 1.36 ± 0.53 b | 3.10 ± 0.90 a | 3.25 ± 1.55 a |
Peptides | |||
Ans (mg/g) | 9.54 ± 0.58 a | 7.58 ± 0.97 b | 6.77 ± 1.11 c |
Car (mg/g) | 1.36 ± 0.74 c | 4.63 ± 1.21 b | 5.70 ± 1.12 a |
Free Amino Acids | |||
P-Ser (mg/g) | 0.019 ± 0.004 a | 0.01 ± 0.003 b | 0.018 ± 0.005 a |
Tau (mg/g) | 0.083 ± 0.021 a | 0.048 ± 0.007 b | 0.048 ± 0.007 b |
Asp (mg/g) | 0.01 ± 0.013 b | 0.013 ± 0.005 b | 0.036 ± 0.012 a |
Thr (mg/g) | 0.026 ± 0.01 b | 0.068 ± 0.052 a | 0.042 ± 0.015 b |
Ser (mg/g) | 0.049 ± 0.012 | 0.056 ± 0.012 | 0.049 ± 0.006 |
Glu (mg/g) | 0.061 ± 0.02 b | 0.085 ± 0.029 a | 0.07 ± 0.025 ab |
Gly (mg/g) | 0.031 ± 0.009 c | 0.045 ± 0.013 a | 0.038 ± 0.007 b |
Ala (mg/g) | 0.052 ± 0.016 c | 0.081 ± 0.02 a | 0.068 ± 0.013 b |
Val (mg/g) | 0.018 ± 0.006 b | 0.037 ± 0.009 a | 0.03 ± 0.007 c |
Met (mg/g) | 0.003 ± 0.001 b | 0.003 ± 0.002 b | 0.009 ± 0.002 a |
Ile (mg/g) | 0.003 ± 0.001 b | 0.003 ± 0.002 b | 0.009 ± 0.002 a |
Leu (mg/g) | 0.017 ± 0.003 b | 0.042 ± 0.01 a | 0.038 ± 0.008 a |
Tyr (mg/g) | 0.016 ± 0.002 b | 0.021 ± 0.005 a | 0.022 ± 0.003 a |
Phe (mg/g) | 0.011 ± 0.003 b | 0.019 ± 0.004 a | 0.02 ± 0.005 a |
b-Ala (mg/g) | 0.052 ± 0.014 a | 0.024 ± 0.011 b | 0.023 ± 0.013 b |
Lys (mg/g) | 0.032 ± 0.015 b | 0.047 ± 0.014 a | 0.033 ± 0.009 b |
His (mg/g) | 0.007 ± 0.001 b | 0.019 ± 0.005 a | 0.017 ± 0.003 a |
Arg (mg/g) | 0.024 ± 0.01 c | 0.052 ± 0.017 b | 0.065 ± 0.014 a |
Pro (mg/g) | 0.021 ± 0.03 | 0.029 ± 0.005 | 0.022 ± 0.004 |
Total Amino Acids (mg/g) | 0.535 ± 0.072 b | 0.701 ± 0.129 a | 0.657 ± 0.084 a |
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Zhang, J.; Chen, X.; Cao, J.; Geng, A.; Chu, Q.; Yan, Z.; Zhang, Y.; Liu, H. Metabolomics Reveals Glycerophospholipids, Peptides, and Flavonoids Contributing to Breast Meat Flavor and Benefit Properties of Beijing-You Chicken. Foods 2024, 13, 2549. https://doi.org/10.3390/foods13162549
Zhang J, Chen X, Cao J, Geng A, Chu Q, Yan Z, Zhang Y, Liu H. Metabolomics Reveals Glycerophospholipids, Peptides, and Flavonoids Contributing to Breast Meat Flavor and Benefit Properties of Beijing-You Chicken. Foods. 2024; 13(16):2549. https://doi.org/10.3390/foods13162549
Chicago/Turabian StyleZhang, Jian, Xia Chen, Jing Cao, Ailian Geng, Qin Chu, Zhixun Yan, Yao Zhang, and Huagui Liu. 2024. "Metabolomics Reveals Glycerophospholipids, Peptides, and Flavonoids Contributing to Breast Meat Flavor and Benefit Properties of Beijing-You Chicken" Foods 13, no. 16: 2549. https://doi.org/10.3390/foods13162549