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Effects of Age on Compounds, Metabolites and Meat Quality in Beijing-You Chicken Breast Meat

Authors :
Xia Chen
Jing Cao
Cheng Chang
Ailian Geng
Haihong Wang
Qin Chu
Zhixun Yan
Xiaoyue Zhang
Yao Zhang
Huagui Liu
Jian Zhang
Source :
Animals, Vol 13, Iss 21, p 3419 (2023)
Publication Year :
2023
Publisher :
MDPI AG, 2023.

Abstract

The physical properties, free amino acids, and metabolites of Beijing-You chicken (BYC) breast meat aged 90, 120, and 150 days were analyzed to investigate the flavor changes with age. The shear force and intramuscular fat increased from 90 to 120 days significantly. The contents of total free amino acids and essential amino acids decreased from 90 to 120 days significantly. No significant differences were detected between 120 and 150 days. The contents of sweet amino acids, bitter amino acids, and umami amino acids showed no significant differences between different ages. In addition, GC-MS and LC-MS were integrated for metabolite detection in breast meat. A total of 128, 142, and 88 differential metabolites were identified in the comparison groups of 120 d vs. 90 d, 150 d vs. 90 d, and 150 d vs. 120 d. Amino acids and lipids were the main differential metabolites. The pathway analysis showed that arginine biosynthesis, histidine metabolism, purine metabolism, and cysteine and methionine metabolism were the main pathways involved in flavor formation during BYC development. It was also found that the metabolites associated with flavor, such as methionine, cysteine, glucose, anserine, arachidonic acid, and glycerol 1-phosphate, were significantly affected by age.

Details

Language :
English
ISSN :
20762615
Volume :
13
Issue :
21
Database :
Directory of Open Access Journals
Journal :
Animals
Publication Type :
Academic Journal
Accession number :
edsdoj.b23cb46da44584ae81ed113d7f745b
Document Type :
article
Full Text :
https://doi.org/10.3390/ani13213419