Omnivorous feeding modulates meat quality and flavor in Xinghua and White Recessive Rock chickens: A metabolomic exploration of breed-specific metabolic pathways

Improving the quality of chicken meat while maintaining production efficiency is a challenging issue in poultry science. The current study was conducted to explore the effects of two feeding patterns (standard feed and omnivorous feed) on growth performance, slaughter performance, and meat quality traits of Xinghua (XH) chicken (indigenous chicken) and White Recessive Rock (WRR) chicken (commercial broiler). Feed consumption and body weight were determined weekly over 5 weeks, and meat quality traits with respect to breed and diet were evaluated. Mass spectrometry analyses facilitated the metabolomic profiling of breast muscle to reveal central metabolites associated with flavor formation. The metabolism of breast muscle was significantly altered by omnivorous feeding, which resulted in higher betaine concentrations and lower levels of creatine, acylcarnitines, and intermediates of amino acid biosynthesis. Breed-specific metabolic responses were noted: glycerophospholipid pathways were disrupted in WRR chickens, which had significantly lower levels of trimethylphosphate and triglycerides. Different flavor and texture profiles were correlated with these metabolic changes, with XH chickens exhibiting better flavor characteristics. Particularly for heritage breeds, this work offers practical advice for maximizing poultry diets while maintaining a balance between flavor enhancement and production efficiency.