Multi-omics analysis reveals age-dependent changes in flavor compounds and meat quality in Jiaji ducks between 60 and...

Our previous study demonstrated that duck muscle undergoes rapid development between 60 and 70 days of age. However, the changes and underlying mechanisms governing flavor compound deposition during this period remains unclear. In this study, we compared the meat quality of ducks at 60 days (60D group) and 70 days (70D group) of age. The results showed that the diameter and cross-sectional area of breast muscle fibers were significantly higher, while the cooking loss and drip loss were lower in the 70D group than in the 60D group. Electronic nose analysis revealed a significant difference in muscle alkane content between the two groups. Further analysis indicated that the contents of volatile substances 1-pentanol, nonanal, d-limonene, and 2, 5-dihydroxybenzoic acid in muscle were higher in the 70D group than in the 60D group. Metabolomics identified higher levels of key flavor metabolites such as inosine 5'-monphosphate (IMP), taurine, and anserine in the 70D group. Transcriptomic analysis revealed differentially expressed genes enriched in purine metabolism, taurine and hypotaurine metabolism, and nucleotide metabolism. Integrated analysis of metabolome and transcriptome identified phosphodiesterase 1C, guanylate kinase 1, cysteine dioxygenase type 1, and flavin-containing monooxygenase 3 as regulators of flavor deposition, with phosphoribosyl transferase domain containing 1 specifically linked to IMP. These findings indicate a higher concentration of flavor substances in 70-day-old duck meat, offering a basis for the genetic breeding of high-quality meat ducks breeds.