Luo Na, Liu Li, Yuan Xiaoya, Jin Yuxi, Zhao Guiping, Wen Jie, Cui Huanxian
State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.
Front Physiol. 2022 Jul 7;13:927618. doi: 10.3389/fphys.2022.927618. eCollection 2022.
Amino acids and fatty acids are the main precursors of volatile organic compounds (VOCs) in meat. The purpose of this study was to determine the main VOC components in chicken breast muscle (BM) and abdominal fat (AF) tissue, as well as the source of VOCs, to provide a basis for quality improvement of broilers. BM and AF served as experimental and control groups, and gas chromatography-mass spectrometry (GC-MS) and untargeted metabolomics were employed to identify the source of VOCs. The results revealed nine VOCs in BM and AF tissues, including hexanal, octanal, and nonanal. VOCs including 1-octen-3-ol, (E,E)-2, 4-nonadienal, and benzaldehyde were significantly elevated in BM compared with AF ( < 0.05), while heptane and diethyl disulphide showed the opposite trend ( < 0.05). Levels of hexanal, heptanal, and octanal were similar in the two tissues. Metabolites of VOCs in chicken BM were investigated by weighted co-expression network analysis. However, only blue module in BM tissue was positively correlated with hexanal ( = 0.66, = 0.01), heptanal ( = 0.67, = 0.008), and (E,E)-2,4-nonadienal ( = 0.88, = 3E-05). L-tyrosine, L-asparagine, adenosine, and valine were the main precursors of (E,E)-2,4-nonadienal and heptanal in BM tissue. Amino acids are the main precursors of 1-octen-3-ol, (E,E)-2, 4-nonadienal, and heptanal in chicken meat, while fatty acids are the main precursors of diethyl disulfide. However, hexanal can be synthesized from amino acids and small amounts of fatty acids as precursors. These findings expand our understanding of VOCs in chicken.
氨基酸和脂肪酸是肉类中挥发性有机化合物（VOCs）的主要前体物质。本研究的目的是确定鸡胸肌（BM）和腹部脂肪（AF）组织中主要的VOC成分以及VOCs的来源，为肉鸡品质改良提供依据。以BM和AF作为实验组和对照组，采用气相色谱 - 质谱联用（GC - MS）和非靶向代谢组学方法来鉴定VOCs的来源。结果显示，BM和AF组织中存在9种VOCs，包括己醛、辛醛和壬醛。与AF相比，BM中包括1 - 辛烯 - 3 - 醇、（E，E）- 2,4 - 壬二烯醛和苯甲醛在内的VOCs显著升高（<0.05），而庚烷和二乙基二硫醚则呈现相反趋势（<0.05）。两种组织中己醛、庚醛和辛醛的含量相似。通过加权共表达网络分析研究了鸡BM中VOCs的代谢产物。然而，BM组织中只有蓝色模块与己醛（= 0.66，= 0.01）、庚醛（= 0.67，= 0.008）和（E，E）- 2,4 - 壬二烯醛（= 0.88，= 3E - 05）呈正相关。L - 酪氨酸、L - 天冬酰胺、腺苷和缬氨酸是BM组织中（E，E）- 2,4 - 壬二烯醛和庚醛的主要前体物质。氨基酸是鸡肉中1 - 辛烯 - 3 - 醇、（E，E）- 2,4 - 壬二烯醛和庚醛的主要前体物质，而脂肪酸是二乙基二硫醚的主要前体物质。然而，己醛可以由氨基酸和少量脂肪酸作为前体合成。这些发现扩展了我们对鸡肉中VOCs的认识。
