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Transcriptomics and metabolomics provide insights into meat flavor precursor differences between different duck

Shiwei Li1, Sike Wang1, Weiling Huang2

  • 1College of Animal Science, Xizang Agricultural and Animal Husbandry University, Linzhi, Xizang 860000, China.

Poultry Science
|February 6, 2026
PubMed
Summary

This study reveals molecular differences in duck breast meat flavor precursors between two lines, identifying key genes and metabolites involved in flavor development for improved meat quality.

Keywords:
DuckMeat flavorMetabolomicsTranscriptomics

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Area of Science:

  • Animal Science
  • Biochemistry
  • Genomics

Background:

  • Duck meat quality is influenced by genetic factors affecting flavor.
  • Understanding molecular mechanisms of flavor precursors is crucial for breeding programs.

Purpose of the Study:

  • To investigate the molecular basis of meat flavor precursor differences in Jinling White duck breast muscle.
  • To compare two duck lines (AB and DD) with distinct growth rates.

Main Methods:

  • Transcriptomic and metabolomic analyses were performed on duck breast muscle at 49 days of age.
  • Integrated omics analysis identified differentially expressed genes and metabolites.
  • Key pathways related to lipid metabolism were highlighted.

Main Results:

  • The slower-growing AB duck line showed higher pH and fatty acid content compared to the faster-growing DD line.
  • 610 differentially expressed genes and 139 differential metabolites were identified.
  • Glycerophospholipid, arachidonic acid, and linoleic acid metabolism pathways were significantly affected.

Conclusions:

  • Key genes (PCYT1B, PLA2G12B) and metabolites (e.g., phosphatidylcholine) are critical for duck meat flavor precursor formation.
  • This research provides insights into the genetic regulation of duck meat flavor.
  • Findings support genetic improvement strategies for enhancing duck meat quality.