Untargeted metabolomic comparison of breast muscle metabolites between Cobb broilers and local chicken breeds

The flavor of meat is closely associated with its metabolic profile, which varies significantly among different breeds. This study utilized HS-GC-MS (headspace gas chromatography-mass spectrometry) to explore the metabolic differences in breast muscle among six chicken breeds, namely Cobb broiler (KB), Heishui Phoenix Chicken (FW), Qiangshan Cloud Chicken (YD), Daheng Black-bone Chicken (DHW), Daheng Yellow Chicken (DHH), and Daheng Partridge Chicken (DHS). Firstly, the slaughter performance and breast meat quality traits were evaluated. In comparison with the KB, local breeds exhibited lower breast muscle, drip loss, and cooking loss, while showing higher leg muscle rate, shear force, and fat content. In addition, local breeds displayed significantly different meat color, characterized by higher L*, higher a*, and lower b* values. The results showed that a clear separation was achieved between local breeds and Cobb broiler, indicating distinct metabolic differences. Specifically, comparisons of FW vs. KB, YD vs. KB, DHW vs. KB, DHH vs. KB, and DHS vs. KB revealed 17, 12, 28, 17, and 15 significantly altered metabolites, respectively. These differential metabolites were mainly categorized into amino acids, fatty acids, and their derivatives. Correlation analysis identified diverse positive and negative links among these metabolites, constituting a complex metabolic regulatory network. KEGG pathway enrichment analysis revealed that the differential metabolites were primarily enriched in synthesis and degradation of ketone bodies, lipoic acid metabolism, butanoate metabolism, propanoate metabolism, fatty acid biosynthesis, and phenylalanine metabolism. These pathways are pivotal to the nutrient composition and flavor development of breast muscle in chicken. This study reveals metabolic characteristics and differences in breast muscle among diverse chicken breeds, laying a theoretical foundation for optimizing chicken breeding, improving meat quality, regulating flavor traits, and exploring the molecular mechanisms underlying metabolic regulation in chicken breast muscle.