鸡肉的品质和风味受肌肉代谢产物和相关调控基因的影响,不同品种鸡对肉质的分子调控机制不同。在这项研究中,每组选用40只1日龄大围山迷你鸡(DM)和柯布肉鸡(CB),4个重复和10只鸡在每个重复。在相同的管理条件下饲养鸡直到90d龄。然后,将90天龄DM(n=4)和CB(n=4)的代谢组学和转录组学数据进行整合,以分析影响胸肌质量和风味的代谢物,并探索调节肉品质和风味相关代谢产物的重要基因。结果表明,在2个品种的胸肌中共检测到38个显著不同的代谢物(SDMs)和420个差异表达基因(DEGs)。氨基酸和脂质代谢可能是导致DM和CB鸡肉质和风味差异的原因,涉及代谢产物如L-蛋氨酸,甜菜碱,N6,N6,N6-三甲基-L-赖氨酸,L-Anseri,谷胱甘肽,谷胱甘肽二硫化物,L-苏氨酸,N-乙酰-L-天冬氨酸,琥珀酸盐,胆碱,DOPC,SOPC,α-亚麻酸,L-棕榈酰肉碱,等。与风味氨基酸(GATM,GSTO1)和脂质(PPARG,LPL,PLIN1,SCD,ANGPTL4,FABP7,GK,B4GALT6,UGT8,PLPP4)通过相关性分析鉴定,构建了DM鸡胸肌质量与风味形成的基因-代谢物相互作用网络。这项研究表明,DM和CB鸡的乳腺代谢产物存在显着差异,主要为氨基酸和脂质代谢产物。这两种物质可能是两个品种之间胸肌质量和风味差异的主要原因。总的来说,本研究为进一步研究DM和CB鸡胸肌品质和风味差异形成的分子调控机制提供了理论依据,并为发展提供参考,优质肉鸡品种的利用和遗传育种。
The quality and flavor of chicken are affected by muscle metabolites and related regulatory genes, and the molecular regulation mechanism of meat quality is different among different breeds of chicken. In this study, 40 one-day-old Daweishan mini chicken (DM) and Cobb broiler (CB) were selected from each group, with 4 replicates and 10 chickens in each replicate. The chickens were reared until 90 d of age under the same management conditions. Then, metabolomics and transcriptomics data of 90-day-old DM (n = 4) and CB (n = 4) were integrated to analyze metabolites affecting breast muscle quality and flavor, and to explore the important genes regulating meat quality and flavor related metabolites. The results showed that a total of 38 significantly different metabolites (SDMs) and 420 differentially expressed genes (DEGs) were detected in the breast muscle of the 2 breeds. Amino acid and lipid metabolism may be the cause of meat quality and flavor difference between DM and CB chickens, involving metabolites such as L-methionine, betaine, N6, N6, N6-Trimethyl-L-lysine, L-anserine, glutathione, glutathione disulfide, L-threonine, N-Acetyl-L-aspartic acid, succinate, choline, DOPC, SOPC, alpha-linolenic acid, L-palmitoylcarnitine, etc. Important regulatory genes with high correlation with flavor amino acids (GATM, GSTO1) and lipids (PPARG, LPL, PLIN1, SCD, ANGPTL4, FABP7, GK, B4GALT6, UGT8, PLPP4) were identified by correlation analysis, and the gene-metabolite interaction network of breast muscle mass and flavor formation in DM chicken was constructed. This study showed that there were significant differences in breast metabolites between DM and CB chickens, mainly in amino acid and lipid metabolites. These 2 kinds of substances may be the main reasons for the difference in breast muscle quality and flavor between the 2 breeds. In general, this study could provide a theoretical basis for further research on the molecular regulatory mechanism of the formation of breast muscle quality and flavor differences between DM and CB chickens, and provide a reference for the development, utilization and genetic breeding of high-quality meat chicken breeds.