Dataset Information

Cannabidiol affects breast meat volatile compounds in chickens subjected to different infection models.

ABSTRACT: No study has demonstrated the use of dietary Cannabis-derived cannabidiol (CBD) to alter the stress response in chickens or examined its effects on meat volatile compounds (VOCs). Here, we subjected chickens to dysbiosis via C. perfringens infection or Escherichia coli lipopolysaccharide (LPS) treatment and investigated the potential link between meat VOCs and cecal bacterial activity and the ameliorative effect of CBD. The cecal bacterial production of short-chain fatty acids (SCFAs) was closely correlated with meat VOCs. CBD supplementation reduced the formation of breast meat spoilage VOCs, including alcohols, trimethylamine and pentanoic acid, in the challenged birds, partly by decreasing cecal putrefactive SCFA production. Meat VOC/cecal SCFA relationships differed according to the challenge, and CBD attenuated the effects of C. perfringens infection better than the effects of LPS challenge on meat VOCs. These findings provide new insights into the interactions among bioactive agent supplementation, gut microbiota activity and meat properties in birds.

SUBMITTER: Konieczka P

PROVIDER: S-EPMC9640543 | biostudies-literature | 2022 Nov

REPOSITORIES: biostudies-literature

ACCESS DATA

Publications

Cannabidiol affects breast meat volatile compounds in chickens subjected to different infection models.

Konieczka Paweł P Wojtasik-Kalinowska Iwona I Poltorak Andrzej A Kinsner Misza M Szkopek Dominika D Fotschki Bartosz B Juśkiewicz Jerzy J Banach Joanna J Michalczuk Monika M

Scientific reports 20221107 1

No study has demonstrated the use of dietary Cannabis-derived cannabidiol (CBD) to alter the stress response in chickens or examined its effects on meat volatile compounds (VOCs). Here, we subjected chickens to dysbiosis via C. perfringens infection or Escherichia coli lipopolysaccharide (LPS) treatment and investigated the potential link between meat VOCs and cecal bacterial activity and the ameliorative effect of CBD. The cecal bacterial production of short-chain fatty acids (SCFAs) was closel ...[more]

PMID: 36344735

Similar Datasets

Project description:In order to assess the fate and persistence of volatile organic compounds (VOCs) in the atmosphere, it is necessary to determine their oxidation rate constants for their reaction with ozone (kO3). However, given that experimental values of kO3 are only available for a few hundred compounds and their determination is expensive and time-consuming, developing predictive models for kO3 is of great importance. Thus, this study aimed to develop reliable quantitative structure-activity relationship (QSAR) models for 302 values of 149 VOCs across a broad temperature range (178-409 K). The model was constructed based on the combination of a simplified molecular-input line-entry system (SMILES) and temperature as an experimental condition, namely quasi-SMILES. In this study, temperature was incorporated in the models as an independent feature. The hybrid optimal descriptor generated from the combination of quasi-SMILES and HFG (hydrogen-filled graph) was used to develop reliable, accurate, and predictive QSAR models employing the CORAL software. The balance between the correlation method and four different target functions (target function without considering IIC or CII, target function using each IIC or CII, and target function based on the combination of IIC and CII) was used to improve the predictability of the QSAR models. The performance of the developed models based on different target functions was compared. The correlation intensity index (CII) significantly enhanced the predictability of the model. The best model was selected based on the numerical value of Rm2 of the calibration set (split #1, Rtrain2 = 0.9834, Rcalibration2 = 0.9276, Rvalidation2 = 0.9136, and calibration = 0.8770). The promoters of increase/decrease for log kO3 were also computed based on the best model. The presence of a double bond (BOND10000000 and $10 000 000 000), absence of halogen (HALO00000000), and the nearest neighbor codes for carbon equal to 321 (NNC-C⋯321) are some significant promoters of endpoint increase.

Project description:Chicken meat is rich in unsaturated fatty acids. Therefore, it is more susceptible to lipid oxidation and production of volatile organic compounds (VOC). In this study, we evaluated the fatty acids, antioxidants, and VOC profiles of raw and cooked meat samples derived from 4 strains of chicken differing in their growth rates, which were as follows: slow-growing (SG, Leghorn), medium-growing (MG, Hubbard and Naked Neck), and fast-growing (FG, Ross). The VOC profile of meat was measured using proton-transfer reaction-mass spectrometry (PTR-MS). The VOC were identified using PTR-time of flight-MS (PTR-ToF-MS). The data were analyzed using both univariate and multivariate models. Twenty main VOC were identified, which were classified into the following chemical categories: aldehydes, alkadienes, alkenes, furans, amides, alcohols, and other compounds. Our results revealed that the chicken genotype and the method of cooking strongly influenced the VOC profile of the meat. Identifying the relationships between these traits allowed us to highlight the trade-off of the main substrates such as n-3 and n-6 polyunsaturated fatty acids (PUFA), protective substances (antioxidants), and degradation products (VOC) of the poultry meat produced during cooking. The extent of VOC production and n-3 loss was found to be higher for the SG genotype. Reduction of n-6 was higher in MG, whereas small losses in antioxidants and PUFA were observed in the FG genotype, consequently, resulting in the lowest production of VOC. The SG and MG are genotypes more active from a kinetic point of view respect to the FG ones. For this reason, in the FG genotypes, the antioxidants are less involved in the oxidative stress induced by the movement; thus, they were available to protect the lipid of the meat during the cooking process. These results suggested that the use of SG and MG genotypes requires a specific dietary protocol (i.e., increasing the antioxidants content) to counteract the lipid oxidations in all the phases: in vivo, postmortem, and during/after cooking.

Project description:The quality of poultry products depends on genotype, rearing system, and environment. The aim of this study was to investigate the effects of different rearing systems on meat quality, amino acid composition, and breast muscle transcriptome from Lueyang black-bone chickens. Lueyang black-bone chickens (n = 900) were randomly divided into three groups (cage, flat-net, and free-range groups), with three replicates per group (100 chickens per replicate). At 16 weeks, a total of 36 healthy chickens (six males and six females per group) were collected, and their breast muscles were sampled to detect meat quality parameters, amino acid composition, and fatty acid contents. Furthermore, breast muscles from six random hens in each group were used for RNA-seq analysis. The results revealed that the values of pH, shear force, inosine monophosphate (IMP), palmitic acid, and linoleic acid in the free-range group were significantly higher than those in the caged group (p < 0.05). Fat content in the free-range group was significantly lower than in the caged and flat-net groups (p < 0.05). Glutamate (Glu) levels, the amino acid crucial for the umami taste, was significantly higher in the free-range group than in the caged group (p < 0.05). Meanwhile, there was no significant difference between the free-range and flat-net groups (p > 0.05). The breast muscle transcriptome results showed that there were 291, 131, and 387 differently expressed genes (DEGs) among the three comparison groups (caged vs. free-range, flat-net vs. caged, and flat-net vs. free-range, respectively) that were mainly related to muscle development and amino acid metabolism pathways. To validate the accuracy of the transcriptome data, eight genes (GOS2, ASNS, NMRK2, GADL1, SMTNL2, SLC7A5, AMPD1, and GLUL) which relate to fat deposition, skeletal muscle function, and flavor formation were selected for Real-time Quantitative PCR (RT-qPCR) verification. In conclusion, these results suggested that rearing systems significantly influenced the meat quality and gene expression of Lueyang black-bone chickens. All the data proved that free-range and flat-net systems may provide better flavor to consumers by affecting the deposition of flavor substances and the expression of related genes. These findings will provide a valuable theoretical basis for the rearing system selection in the poultry industry.

Dataset Information

Cannabidiol affects breast meat volatile compounds in chickens subjected to different infection models.

Publications

Cannabidiol affects breast meat volatile compounds in chickens subjected to different infection models.

Similar Datasets

OmicsDI is part of the ELIXIR infrastructure

Tweets