College of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Genes (Basel). 2022 Jul 28;13(8):1358. doi: 10.3390/genes13081358.
Poultry is an important dietary source of animal protein, accounting for approximately 30% of global meat consumption. Because of its low price, low fat and cholesterol content, and no religious restrictions, chicken is considered a widely available healthy meat. Chahua chicken No. 2 is a synthetic breed of Chahua chicken derived from five generations of specialized strain breeding. In this study, Chahua chicken No. 2 (CH) and Yao chicken (Y) were used as the research objects to compare the differences in physicochemical and nutritional indicators of meat quality between the two chicken breeds, and metabolomics was used to analyze the differences in metabolites and lipid metabolism pathways and to explore the expression of genes involved in adipogenesis. The physical index and nutritional value of CH are better than that of Y, and the chemical index of Y is better than that of CH. However, the chemical index results of CH are also within the normal theoretical value range. Comprehensive comparison shows that the meat quality of CH is relatively good. Metabolomics analysis showed that CH and Y had 85 different metabolites, and the differential metabolites were mainly classified into eight categories. KEGG pathway enrichment analysis revealed 13 different metabolic pathways. The screened , , , , and were negatively correlated with muscle fat deposition, while , and were positively correlated with muscle fat deposition. The meat quality of CH was better than Y. The metabolites and metabolic pathways obtained by metabonomics analysis mainly involved the metabolism of amino acids and fatty acids, which were consistent with the differences in meat quality between the two breeds and the contents of precursors affecting flavor. The screened genes were associated with fatty deposition in poultry.
家禽是动物蛋白质的重要膳食来源，约占全球肉类消费的 30%。由于价格低廉、脂肪和胆固醇含量低，且不受宗教限制，鸡肉被认为是一种广泛可得的健康肉类。茶花鸡 2 号是茶花鸡的人工合成品种，源自五代专门的品系选育。本研究以茶花鸡 2 号（CH）和瑶鸡（Y）为研究对象，比较了两种鸡的肉质理化和营养指标的差异，并用代谢组学分析了代谢物和脂质代谢途径的差异，并探讨了参与脂肪生成的基因的表达。CH 的物理指标和营养价值优于 Y，而 Y 的化学指标优于 CH。然而，CH 的化学指标结果也在正常理论值范围内。综合比较表明，CH 的肉质较好。代谢组学分析表明，CH 和 Y 有 85 种不同的代谢物，差异代谢物主要分为八类。KEGG 通路富集分析揭示了 13 种不同的代谢途径。筛选出的、、、、和与肌肉脂肪沉积呈负相关，而、和与肌肉脂肪沉积呈正相关。CH 的肉质优于 Y。代谢组学分析获得的代谢物和代谢途径主要涉及氨基酸和脂肪酸的代谢，与两种鸡种之间的肉质差异以及影响风味的前体物质含量一致。筛选出的基因与家禽脂肪沉积有关。
