A selected population study reveals the biochemical mechanism of intramuscular fat deposition in chicken meat.

ABSTRACT:

Background

Increasing intramuscular fat (IMF) is an important strategy to improve meat quality, but the regulation mechanism of IMF deposition needs to be systematically clarified.

Results

A total of 520 chickens from a selected line with improved IMF content and a control line were used to investigate the biochemical mechanism of IMF deposition in chickens. The results showed that the increased IMF would improve the flavor and tenderness quality of chicken meat. IMF content was mainly determined both by measuring triglyceride (TG) and phospholipid (PLIP) in muscle tissue, but only TG content was found to be decisive for IMF deposition. Furthermore, the increase in major fatty acid (FA) components in IMF is mainly derived from TGs (including C16:0, C16:1, C18:1n9c, and C18:2

SUBMITTER: Cui H 

PROVIDER: S-EPMC9097349 | biostudies-literature | 2022 May

REPOSITORIES: biostudies-literature