Metabolomics and transcriptomics profiling of the breast muscle reveals variations in the meat quality of Jiaji ducks at days 50 and 90

文献类型： 外文期刊

第一作者： Xu, Tieshan

作者： Xu, Tieshan;Shang, Yuanyuan;Wu, Fanghu;Hu, Chengjun;Xu, Zixin;Gu, Lihong;Shang, Yuanyuan;Wu, Fanghu;Zhang, Xiaohui;Bai, Dingping;Xu, Zixin

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关键词： Metabolomic; Transcriptomic; Meat quality; Jiaji duck

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 215 卷

页码：

收录情况： SCI

摘要： To explore differences in the breast muscle meat quality and their potential regulatory mechanisms between 50d-old (D50) and 90-d-old (D90) Jiaji ducks, we investigated the development of the breast muscle tissue, contents of fatty acids (FAs) and amino acids (AAs), as well as metabolite and gene profiles in the breast muscle of both D50 and D90 ducks. The breast muscle rates at D90 were significantly higher than those at D50 (P < 0.05). The contents of docosahexaenoic acid; arachidonic acid; and most AAs at D90 were extremely significantly higher than those at D50 (P < 0.01). Metabolomics and transcriptomics analysis identified several meat quality-related differential metabolites (DMs) and differentially expressed genes (DEGs). Specifically, 1-acylglycerol-3-phosphate O-acyltransferase 2 ( AGPAT2 ) was significantly positively correlated with lysophosphatidylcholine (LPC). Considering that LPC is a crucial regulator of meat quality, LPC and AGPAT2 contents were significantly higher at D90 than at D50. We hypothesized that AGPAT2 improved meat quality at D90 by increasing LPC content. Similarly, adenosine monophosphate deaminase 1 ( AMPD1 ) was significantly positively correlated with uric acid (a negative regulator of meat quality), and both AMPD1 and uric acid were significantly higher at D50. Thus, we concluded thatAMPD1 decreased the meat quality of D50 Jiaji ducks by increasing uric acid content. Overall, the meat quality of D90 Jiaji ducks was better than that of D50 ducks. The results of this study provide a foundation for investigating the mechanisms regulating duck meat quality.

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