Comparative Study On The Eating Quality Of Taihe Silky Chicken And White Feather Broiler Breast Based On Lipidomics And Flavoromics

White feather broiler has been used as the main breed of China's broiler industry because of its fast growth rate and low feeding cost,but it is also accompanied by a decline in meat quality,especially the edible quality.Taihe silky chicken is widely welcomed by consumers because of its high nutritional value and excellent flavor quality.At present,the research on Taihe silky chicken mainly focuses on nutritional value,but there are few reports on its food quality,especially flavor quality.Therefore,in this experiment,30 white feather broilers and30 Taihe silky chicken of similar body weight were selected as the control and test groups,respectively,for a comparative evaluation study of their breast muscle eating quality.The objective eating quality of the breast muscle of both breeds was investigated and it was found that compared to the white-finned broiler,the breast meat of Taihe silky chicken had lower p H and meat color(P<0.05)showing a special black color and better textural characteristics;however,the drip loss,cooking loss and shear force were higher(P<0.05).The content of intramuscular fat,methionine,and polyunsaturated fatty acids such as linoleic acid in flavor precursors was significantly higher(P<0.05)in Taihe silky chicken than in white broiler.The results of the non-targeted lipid group showed significant differences in lipid subclasses and lipid molecule levels between Taihe silky chicken and white feathered broilers.Free fatty acids such as arachidonic acid and DHA were higher in Taihe silky chicken compared to white feathered broilers(P<0.05),while 106 and 69 lipid molecules were screened in cationic mode and anionic mode,respectively,that could be used as potential biomarkers to distinguish Taihe silky chicken from white feathered broilers.The results of the sensory bionic evaluation of Taihe silky chicken and White feather broiler chickens showed that the response values of Taihe silky chicken were significantly higher(P<0.05)than those of White feather broiler chickens on the three sensors of salty taste,freshness,richness,and bitterness in the e-nose.The results of the electronic nose test showed a significant difference in odor profiles between the two groups,with significant differences in the response values of all sensors except sensor W2W(P<0.05),especially the significantly higher sensor W1 W and W5 S of the breast meat of Taihe silky chicken(P<0.05)indicating the presence of more sulfur-containing compounds,terpenoids,and pyrazines.Further analysis of volatile flavor substances in breast meat of Taihe silky chicken and white feather broiler using GC-MS identified 53 volatile compounds,of which 41 volatile compounds were significantly different(P<0.05).The combination of the PLS-DA model was able to distinguish well between the two groups of breast meat volatile compounds,and VIP scores were calculated for the differential volatile compounds.24 volatile compounds with VIP scores > 1 were considered to have a high contribution to the flavor profile of breast meat of Taihe silky chicken,and these 24 volatile compounds could be used as potential markers to distinguish Taihe silky chicken from white feathered broiler chickens.Among them,(E)-2-nonenal,2-ethylfuran,2,3-pentanedione,2-butylfuran,4-pentylbenzaldehyde,and1-octen-3-ol contributed more in the Taihe silky chicken group(VIP>1),and the contents of these volatile compounds were significantly higher than those in white-finned broilers(P<0.05).In conclusion,there were differences in breast meat eating quality,especially flavor quality,between Taihe silky chicken and white feather broiler,which can provide theoretical basis and data support for the development of Taihe silky chicken germplasm resources and the evaluation of flavor quality of local breed chickens in China.