Li Jiahao, Zhou Zhen, Zhang Zhaofeng, Zheng Xinyi, Sun Yu, Guo Siyu, Li Yaohua, Yang Xin, Kong Shaofen, Cai Danfeng, Lin Duo, Mo Yu, Cai Bolin, Nie Qinghua
State Key Laboratory of Livestock and Poultry Breeding, Guangdong Laboratory for Lingnan Modern Agriculture, College of Animal Science, South China Agricultural University, Guangzhou, PR China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, National-Local Joint Engineering Research Center for Livestock Breeding, Guangzhou, PR China.
State Key Laboratory of Livestock and Poultry Breeding, Guangdong Laboratory for Lingnan Modern Agriculture, College of Animal Science, South China Agricultural University, Guangzhou, PR China; Guangdong Provincial Key Lab of Agro-Animal Genomics and Molecular Breeding, Key Laboratory of Chicken Genetics, Breeding and Reproduction, Ministry of Agriculture and Rural Affairs, National-Local Joint Engineering Research Center for Livestock Breeding, Guangzhou, PR China.
Poult Sci. 2025 Jul;104(7):105245. doi: 10.1016/j.psj.2025.105245. Epub 2025 May 1.
In the fierce market competition, high-quality chicken products often stand out. There are significant differences in meat quality between yellow and white feathered chickens. However, the underlying mechanisms that lead to the differences in their meat quality remain unclear. Single nucleotide polymorphisms (SNP) are effective molecular markers that can be utilized in marker-assisted breeding programs targeting chicken meat quality traits. Our research findings indicated that the bloodline of yellow-feathered chickens can significantly alter the meat quality traits of chickens, especially in terms of the shear force and meat color of the breast muscle. Additionally, through metabolomic, lipidomic, and RNA-seq, we identified differentially expressed metabolites, lipids, and genes that influence meat quality. Furthermore, we discovered a key gene, the purinergic receptor P2 × 5 (P2RX5), which significantly contributes to meat quality traits. We identified five SNP sites within the P2RX5 gene and conducted genotyping. Three of these SNP sites were found to be significantly associated with meat quality traits in chickens, such as the a*value and cooking loss. These results indicated that our findings provide potential molecular markers for changing meat quality traits in chickens. However, due to our small sample size and the absence of testing on males, the generalizability of the results may be insufficient.
在激烈的市场竞争中，高品质鸡肉产品往往脱颖而出。黄羽鸡和白羽鸡的肉质存在显著差异。然而，导致它们肉质差异的潜在机制仍不清楚。单核苷酸多态性（SNP）是有效的分子标记，可用于针对鸡肉品质性状的标记辅助育种计划。我们的研究结果表明，黄羽鸡的血统可显著改变鸡的肉质性状，尤其是胸肌的剪切力和肉色方面。此外，通过代谢组学、脂质组学和RNA测序，我们鉴定出了影响肉质的差异表达代谢物、脂质和基因。此外，我们发现了一个关键基因——嘌呤能受体P2×5（P2RX5），它对肉质性状有显著影响。我们在P2RX5基因内鉴定出5个SNP位点并进行了基因分型。其中3个SNP位点被发现与鸡的肉质性状显著相关，如a*值和蒸煮损失。这些结果表明，我们的发现为改变鸡的肉质性状提供了潜在的分子标记。然而，由于我们的样本量较小且未对雄性进行检测，结果的普遍性可能不足。
