Fermented brewers' grains modulate serum and pectoral muscle metabolome to regulate flavor quality formation in broilers

ABSTRACT:

This study was designed to systematically assess the impact of wet-fermented brewer's grains (WFBG) on pectoral muscle metabolic profiles and key regulatory pathways in broiler chickens. In this 21-day experiment, a total of 281 DEMs were identified, with 29 upregulated and 252 downregulated DEMs (P < 0.05). These DEMs were mainly enriched in 61 metabolic pathways, involving amino acid anabolism, lipid metabolism, and flavor precursor transformation pathways. This study elucidated the metabolomic mechanism by which WFBG regulated broiler meat quality and filled the research gap regarding the effects of WFBG on flavor formation and muscle nutrition in broilers. The findings provided a theoretical basis and practical reference for the large-scale application of WFBG in broiler diet formulation.

INSTRUMENT(S): Liquid Chromatography MS - positive - hydrophilic interaction, Liquid Chromatography MS - negative - hydrophilic interaction - Thermo Orbitrap Exploris 120

PROVIDER: MTBLS14589 | MetaboLights | 2026-05-27

REPOSITORIES: MetaboLights