Unveiling the potential of diets on chicken meat quality: Insights from metabolomics and molecular dynamics approach.

In order to solve the problem of loose meat quality and single flavor level of broiler chicken, the present study was conducted to improve the quality characteristics of chicken by incorporating unfermented (URH) and fermented (FRH) in basal diets. URH supplementation significantly improved meat textural properties, evidenced by increased hardness, gumminess and chewiness. Histomorphological analysis demonstrated denser myofibrillar structures in URH-treated samples, concomitant with elevated immobilized water content and reduced free water fraction, contributing to enhanced tenderness and juiciness. Compared to CON, supplementation of FRH increased volatile organic compounds (48.97 %), notably increasing the content of nitrogen oxides and sulfur-containing compounds, as well as saltiness, umami and richness, with higher alcohol (wine aroma) and ester (fruity) contents. Liquid chromatography-mass spectrometry (LC-MS) detected the coclaurine and L-aspartic acid as molecular mimetic candidates. Molecular simulations revealed stable binding of flavor compounds to myosin without conformational perturbation, primarily mediated by intermolecular interactions with residues Lys273 and Tyr135. These findings highlight the potential of to improve meat quality and flavor and also provide a theoretical framework for innovation in the field of feed.