ORIGINAL RESEARCH article
Front. Mol. Biosci.
Sec. Metabolomics
Volume 12 - 2025 | doi: 10.3389/fmolb.2025.1558907
Multi-omics analysis of flavor differences in pectoral muscles between Wuqin 10 duck and Cherry valley duck
Provisionally accepted
- Wuhan Academy of Agricultural Sciences, Wuhan, Hubei Province, China
Select one of your emails
You have multiple emails registered with Frontiers:
Notify me on publication
Please enter your email address:
If you already have an account, please login
You don't have a Frontiers account ? You can register here
This study aimed to explore the impact of breeds on the lipid composition and flavor substances in duck pectoral muscles. In this study, 63-day-old Wuqin 10 ducks (WQ) and Cherry Valley ducks (CV) were selected as the research objects. The pectoral muscle tissues were collected. The composition of volatile flavor substances in pectoral muscles was detected by using headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.The lipid composition of pectoral muscles was determined by liquid chromatographymass spectrometry, and the differentially expressed genes in duck pectoral muscles were determined by a high-throughput sequencer. Through integrated analysis, the main substances and main genes that affect the flavor of ducks were identified. The results showed that the detection results of flavor substances indicated that 8 differential volatile compounds were screened out in the comparison between WQ ducks and CV ducks, namely 4(1H)-Pyridinone, 2, 3-dihydro-1-methyl-, 1-Octen-3-ol, Hexanoic acid, trans-4-tert-butylcycloheptanol, 1-Octanol, 2, 4-Decadienal, (E, E)-, N, N'-Diacetylethylenediamine, Pyrimidine, 4-butyl-3, 4-dihydro-5-methyl-. The differential volatile compounds were mainly manifested in hydrocarbons, aldehydes and ketones, esters. A total of 86 differential lipids were screened out in the comparison between WQ ducks and CV ducks. Among them, the lipid differences between WQ and CV ducks were mainly in triglycerides (TG), phosphatidylcholines (PC) and glycerophospholipids (PE). A total of 500 differentially expressed genes were screened out in the comparison between WQ ducks and CV ducks. These differentially expressed
Keywords: Duck, Pectoral muscles, Metabolomics, lipidomics, Transcriptomics, Flavor substances
Received: 11 Jan 2025; Accepted: 23 Apr 2025.
Copyright: © 2025 Gong, Ye, Chen, Wang, Qian, Zhai and Yang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Yu Yang, Wuhan Academy of Agricultural Sciences, Wuhan, Hubei Province, China
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.