Using Integrated Microbiome–Metabolome–Genome Axis Data to Elucidate the Mechanism by Which Polyphenol Content in the Extract from C. osmantha Leaves (PECOL) Regulates Broiler Flavor

The quality and flavor of chicken meat are the key factors that influence consumers' purchase decisions. Recent studies have demonstrated that polyphenol can modulate meat quality. In this study, an integrated multi-omics approach was utilized to systematically identify the regulatory effect of dietary supplementation with polyphenols extracts of <i>C. osmantha</i> leaves (PECOL) on chicken flavor. It was found that dietary PECOL supplementation enhanced breast meat flavor and increased fatty acid ethyl ester compounds in the breast muscle. Moreover, PECOL supplementation reshaped the composition and proportions of gut microbiota across multiple taxonomic levels, with a notable enrichment of taxa within the phylum Firmicutes (e.g., <i>g_Massilistercora</i>). Furthermore, the addition of PECOL altered the contents of cecal metabolites related to lipid and glucose metabolism, such as PC (14:1(9Z)/21:0), PC (P-16:0/15:1(9Z)), LysoPE (20:4(8Z, 11Z, 14Z, 17Z)/0:0), and glycerol 3-phosphate. Notably, we found that <i>g_Massilistercora</i> was significantly correlated with the content of these metabolites related to lipid and glucose metabolism. Further analysis revealed that these metabolites might interact with <i>GPAT4</i> to jointly regulate chicken flavor. These findings further clarify the regulatory role played by PECOL in shaping the flavor of broiler meat.