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Integrated metabolomics and microbiome analysis reveal blended oil diet improves meat quality of broiler chickens by modulating flavor and gut microbiota

文献类型： 外文期刊

作者： Ruan, Dong 1 ; Jiang, Jiashuai 1 ; Huang, Wenjie 2 ; Fouad, Ahmed M. 3 ; El-Senousey, Hebatallah K. 3 ; Lin, Xiajing 1 ; Zhang, Sai 1 ; Sun, Lihua 4 ; Yan, Shijuan 2 ; Jiang, Zongyong 1 ; Jiang, Shouqun 1 ;

作者机构： 1.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Anim Nutr & Feed Sci South China, Guangdong Key Lab Anim Breeding & Nutr,State Key L, Guangzhou 510640, Peoples R China

2.Guangdong Acad Agr Sci, Agrobiol Gene Res Ctr, Guangdong Key Lab Crop Germplasm Resources Preserv, Guangzhou 510640, Peoples R China

3.Cairo Univ, Fac Agr, Dept Anim Prod, Giza 12613, Egypt

4.Guangzhou Youbaite Biotechnol Co Ltd, Guangzhou 513356, Peoples R China

关键词： Blended oil; Meat quality; Meat flavor; Gut microbiota; Lipid metabolism; Broiler chicken

期刊名称：ANIMAL NUTRITION （ 影响因子：7.5； 五年影响因子：7.3 ）

ISSN： 2405-6383

年卷期： 2024 年 19 卷

页码：

收录情况： SCI

摘要： This study was to evaluate the effects of different dietary oils in chicken diets on meat quality, lipid metabolites, the composition of volatile compounds, and gut microbiota. Nine hundred female 817 crossbred broilers at one day old with an average body weight of 43.56 +/- 0.03 g were randomly divided into five treatments, each consisting of 6 replicates of 30 birds. The control group received soybean oil (SO); other groups received diets supplemented with rice bran oil (RO), lard (LO), poultry fat (PO), and blended oil (BO), respectively. All diets were formulated as isoenergic and isonitrogenous. Compared with SO, RO decreased ADG and 42 d BW (P < 0.05). Compared with the RO, BO increased ADG and 42 d BW and decreased FCR (P < 0.05). Compared with SO, BO increased 24 h redness (a*) value and reduced the malondialdehyde concentration (P < 0.05), and further improved drip loss of breast muscle (P > 0.05). The proportions of C18:0 and saturated fatty acid were the highest in LO, and the proportions of C16:1, C18:1, and monounsaturated fatty acids were the highest in BO. The content of C18:2, C18:3, and polyunsaturated fatty acids were the highest in SO. The contents of glyceryl triglycerides and total esters in BO were significantly higher than those in the SO and LO group (P < 0.05). There was a substantial increment in the relative abundance of peroxisome proliferator activated receptor alpha ( PPAR a ), acylCoA oxidase 1 ( ACOX1 ), and carnitine palmitoyl-transferase 1 ( CPT1A ) transcripts in breast of chickens fed BO (P < 0.05). Further, dietary BO increased the relative cecal abundance of Firmicutes phylum, Ruminococcus_torques and Christensenellaceae_R-7 genera, and decreased that of Campylobacterota, Proteobacteria, and Phascolarctobacterium ( P < 0.05). Genera g_Lactobacillus and Christensenellaceae_R-7 may mainly be involved in the formation of volatile flavor compounds in breast muscle. In conclusion, dietary BO improved the flavor of chickens by increasing the concentration of triglycerides and volatile flavor compounds, improving gut microbiota structure, and suppressing lipid oxidation. The potential positive effects of BO may be associated with the regulation of lipid metabolism. (c) 2024 The Authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co. Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/bync-nd/4.0/).

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