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

作者：Shiwei Li, Sike Wang, Weiling Huang, Yaomei Wang, Yuchen Zhang, Chao Jia, Zongliang He, Guansuo Wu, Ziheng Zhou, Debing Yu · 发表于：Poultry Science · 年份：2026 · DOI：10.1016/j.psj.2026.106488 · 研究领域：Meat and Animal Product Quality、Polyamine Metabolism and Applications、Fermentation and Sensory Analysis

Based on transcriptomic and metabolomic analyses, this study investigates the molecular mechanisms underlying meat flavor precursor differences in breast muscle between two duck lines (AB and DD) of Jinling White duck. At 49 days of age, compared with the faster-growing DD line, the slower-growing AB line exhibited higher pH value and higher fatty acid content in breast muscle. Integrated omics analysis identified 610 differentially expressed genes and 139 differential metabolites, highlighting key pathways such as glycerophospholipid metabolism, arachidonic acid metabolism, and linoleic acid metabolism. Key genes (PCYT1B, PLA2G12B) and metabolites (e.g., phosphatidylcholine) were identified as crucial for flavor precursors formation. This study provides insights into flavor regulation and supports genetic improvement for duck meat quality.