Identification of age-related biomarkers for meat quality in Kangle chickens using multi-omics

IF 4.8 Q2 FOOD SCIENCE & TECHNOLOGY

Food Chemistry Molecular Sciences Pub Date : 2026-06-01 Epub Date: 2026-05-23 DOI:10.1016/j.fochms.2026.100422

Qin He, Hanle Shang, Zhangfeng Wang, Liang Xiong, Xinyao Lai, Cong Yi, Xinwei Xiong

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引用次数: 0

Abstract

As a complex biological trait, meat quality is regulated by multiple factors. This study aimed to systematically characterize the meat quality of Kangle chickens at three ages (D154, D182 and D365) using transcriptomics, metabolomics, and lipidomics. Breast meat from D365 chickens exhibited significantly higher intramuscular fat (IMF) and 24 h and 48 h drip loss than that from D154 and D182 chickens (P < 0.05). Transcriptomic analysis revealed that, compared with downregulated differentially expressed genes (DEGs) in the D154 and D182 groups, those in the D365 group were notably enriched in oxidative phosphorylation associated pathways. Metabolomic profiling showed that the D365 group had the lowest relative abundance of most meat quality-related amino acids, nucleotides, and lipid metabolites, whereas triacylglycerols accounted for the highest proportion among its upregulated lipids. In total, 21 metabolites and 10 DEGs were identified as key factors influencing IMF and pH. Collectively, these findings provide novel insights into the molecular mechanisms underlying age-related metabolic changes in Kangle chickens.

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利用多组学技术鉴定康乐鸡肉质年龄相关生物标志物

肉品质是一种复杂的生物学性状，受多种因素的调控。本研究旨在利用转录组学、代谢组学和脂质组学技术对3个日龄（D154、D182和D365）的康乐鸡肉质进行系统表征。与D154和D182相比，D365鸡胸肉的肌内脂肪（IMF）和24 h和48 h滴漏损失显著增加（P < 0.05）。转录组学分析显示，与D154和D182组中下调的差异表达基因（DEGs）相比，D365组中氧化磷酸化相关途径的差异表达基因（DEGs）显著富集。代谢组学分析显示，D365组大多数与肉质相关的氨基酸、核苷酸和脂质代谢物的相对丰度最低，而甘油三酯在其上调的脂质中所占比例最高。共有21种代谢物和10种deg被确定为影响IMF和ph的关键因素。总的来说，这些发现为研究响乐鸡年龄相关代谢变化的分子机制提供了新的见解。

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来源期刊

Food Chemistry Molecular Sciences Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

0.00%

发文量

审稿时长

82 days

期刊介绍： Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry. Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods. The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries. Topics include: Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism Quality, safety, authenticity and traceability of foods and packaging materials Valorisation of food waste arising from processing and exploitation of by-products Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.