A selected population study reveals the biochemical mechanism of intramuscular fat deposition in chicken meat

文献类型： 外文期刊

第一作者： Cui, Huanxian

作者： Cui, Huanxian;Liu, Xiaojing;Wang, Yongli;Luo, Na;Tan, Xiaodong;Zhu, Yuting;Liu, Ranran;Zhao, Guiping;Wen, Jie;Cui, Huanxian;Liu, Xiaojing;Wang, Yongli;Luo, Na;Tan, Xiaodong;Zhu, Yuting;Liu, Ranran;Zhao, Guiping;Wen, Jie

作者机构：

关键词： Biochemical mechanism; Chicken; Fatty acid composition; Intramuscular fat

期刊名称：JOURNAL OF ANIMAL SCIENCE AND BIOTECHNOLOGY （ 影响因子：6.175； 五年影响因子：6.853 ）

ISSN： 1674-9782

年卷期： 2022 年 13 卷 1 期

页码：

收录情况： SCI

摘要： Background Increasing intramuscular fat (IMF) is an important strategy to improve meat quality, but the regulation mechanism of IMF deposition needs to be systematically clarified. Results A total of 520 chickens from a selected line with improved IMF content and a control line were used to investigate the biochemical mechanism of IMF deposition in chickens. The results showed that the increased IMF would improve the flavor and tenderness quality of chicken meat. IMF content was mainly determined both by measuring triglyceride (TG) and phospholipid (PLIP) in muscle tissue, but only TG content was found to be decisive for IMF deposition. Furthermore, the increase in major fatty acid (FA) components in IMF is mainly derived from TGs (including C16:0, C16:1, C18:1n9c, and C18:2n6c, etc.), and the inhibition of certain very-long-chain FAs would help to IMF/TG deposition. Conclusions Our study elucidated the underlying biochemical mechanism of IMF deposition in chicken: Prevalent accumulation of long-chain FAs and inhibitions of medium-chain FAs and very long chain FA would jointly result in the increase of TGs with the FA biosynthesis and cellular uptake ways. Our findings will guide the production of high-quality chicken meat.

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