Zhang Shaobo, Sun Panpan, Guo Honglei, Zhang Xinbo, You Manhua, He Xin, Zhao Xinghua, Ma Ning
College of Veterinary Medicine, Veterinary Biological Technology Innovation Center of Hebei Province, Hebei Agricultural University, Baoding, Hebei 071001, China.
Shanxi Key Lab for Modernization of TCVM, College of Veterinary Medicine, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
Poult Sci. 2024 Dec;103(12):104360. doi: 10.1016/j.psj.2024.104360. Epub 2024 Sep 26.
Fatty liver hemorrhagic syndrome (FLHS) has a high incidence rate in laying hens, and lots of FLHS-affected meat products enter the market every year. At the same time, the meat of laying hens is an important component of the human diet. However, the impact of FLHS on meat of laying hens is unknown, which could have a negative impact on consumers. To explore the effects of FLHS on chicken breast meat, a total of 36 twenty-five-wk-old Jingfen laying hens were used in the experiment. The hens were randomly divided into Control group and Model group, with 6 replicates per group and 3 hens per replicate. All chickens were raised in double-story step cages with individual pens. After a 3-wk acclimation period, the formal experiment began at 28 wk of age and lasted for 8 wk. Blood, liver, and breast meat samples were collected for the study of FLHS effects on breast meat. The impact of FLHS on meat quality was assessed by measuring indicators such as water-holding capacity and tenderness of the breast meat. Absolute quantitative lipidomics was employed to reveal the impact of FLHS on the lipid composition of chicken breast meat, and then validated by using RT-qPCR. Moreover, the volatilomics was utilized to detect changes in volatile organic compounds (VOCs) in chicken breast meat and to elucidate the resulting flavor changes. This research results showed that the meat quality of chicken breast meat decreased under FLHS, mainly manifested as reduced water holding capacity and decreased tenderness. The lipid content in the breast meat of FLHS-affected hens was significantly increased (P < 0.05). Among the affected lipids, 38 triglycerides exhibited notable elevation, possibly linked to heightened gene expression, such as lysophosphatidylcholine acyltransferase 3. The breast meat of laying hens with FLHS demonstrated an increased presence of VOCs, with 20 differential VOCs identified. Notably, 14 VOCs, particularly in 2-Undecenal, trans-Geranylacetone and ethyl nonanoate, exhibited substantial increases. These 3 VOCs had been identified as playing an important role in the formation of flavor in the breast meat of FLHS-affected laying hens. Correlation analysis suggested that the increase in these 3 VOCs might be related to the increase in lipid molecules such as phosphatidylethanolamine (38;3e) and acyl carnitine (10:3). In summary, FLHS reduced the breast meat quality of laying hens, altered its lipid profiles, and enhanced its flavor. These findings underscore the profound impact of FLHS on lipid and VOC profiles in chicken breast meat, offering valuable insights for chicken meat quality affected by FLHS.
脂肪肝出血综合征（FLHS）在蛋鸡中发病率很高，每年有大量受FLHS影响的肉类产品进入市场。同时，蛋鸡肉是人类饮食的重要组成部分。然而，FLHS对蛋鸡肉的影响尚不清楚，这可能会对消费者产生负面影响。为了探究FLHS对鸡胸肉的影响，本实验共使用了36只25周龄的京粉蛋鸡。将母鸡随机分为对照组和模型组，每组6个重复，每个重复3只鸡。所有鸡均饲养在带有单个鸡笼的双层阶梯式鸡笼中。经过3周的适应期后，正式实验于28周龄开始，持续8周。采集血液、肝脏和胸肉样本，用于研究FLHS对胸肉的影响。通过测量胸肉的持水能力和嫩度等指标来评估FLHS对肉质的影响。采用绝对定量脂质组学揭示FLHS对鸡胸肉脂质组成的影响，然后通过RT-qPCR进行验证。此外，利用挥发组学检测鸡胸肉中挥发性有机化合物（VOCs）的变化，并阐明由此产生的风味变化。本研究结果表明，FLHS条件下鸡胸肉的肉质下降，主要表现为持水能力降低和嫩度下降。受FLHS影响的母鸡胸肉中的脂质含量显著增加（P<0.05）。在受影响的脂质中，38种甘油三酯显著升高，这可能与溶血磷脂酰胆碱酰基转移酶3等基因表达的上调有关。患有FLHS的蛋鸡的胸肉中VOCs的含量增加，共鉴定出20种差异VOCs。值得注意的是，14种VOCs，特别是2-十一烯醛、反式香叶基丙酮和壬酸乙酯，含量大幅增加。这3种VOCs已被确定在受FLHS影响的蛋鸡胸肉风味形成中起重要作用。相关性分析表明，这3种VOCs的增加可能与磷脂酰乙醇胺（38:3e）和酰基肉碱（10:3）等脂质分子的增加有关。总之，FLHS降低了蛋鸡胸肉的肉质，改变了其脂质谱，并增强了其风味。这些发现强调了FLHS对鸡胸肉脂质和VOC谱的深远影响，为受FLHS影响的鸡肉品质提供了有价值的见解。
