ArticleFoods (Basel, Switzerland)2022
Transcriptomic and Metabolomic Profile Analysis of Muscles Reveals Pathways and Biomarkers Involved in Flavor Differences between Caged and Cage-Free Chickens.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Breed-Associated Differences in Longissimus Dorsi Muscle Lipid Composition in Saanen Dairy Goat, Shaanbei White Cashmere Goat, and Tan Sheep, with Implications for Flavour Formation.Foods (Basel, Switzerland) · 2026Article
- Revealing improvement mechanism of yak meat quality by dietary withFood chemistry. Molecular sciences · 2026Article
- Meat flavor ofFood chemistry: X · 2026Article
- Differential Expression of Hypothalamic Genes in Laying Hens Housed in Caged and Cage-Free Systems Under Commercial Conditions in the Tropics.Animals : an open access journal from MDPI · 2026Article
- Exercise-Related Personality Traits Are Associated with Gut Microbiome Composition and Meat Quality in Qingyuan Partridge Chickens.Foods (Basel, Switzerland) · 2026Article
- Integrated analysis of transcriptome and metabolome reveals the molecular interactions and regulation of muscle flavor precursors in Tengchong Snow chickens and AA broilers.Frontiers in veterinary science · 2026Article
- Multiomics Integration Reveals Rearing System-Induced Variations in Volatile Organic Compounds, Metabolites, and Meat Quality of Lueyang Black-Bone Chickens.Journal of agricultural and food chemistry · 2025Article
- Unveiling the formation mechanism of characteristic components in steam pot chicken soup withFood chemistry: X · 2025Article
- Variations in the lipid of dry-cured mutton ham during storage: UPLC-MS-MS-based lipidomic analysis.Food chemistry: X · 2025Article
- Effects of Different Rearing Methods on the Intestinal Morphology, Intestinal Metabolites, and Gut Microbiota of Lueyang Black-Bone Chickens.Animals : an open access journal from MDPI · 2025Article
- Identification of Metabolites in Muscles of Lueyang Black-Bone Chickens: A Comparative Analysis of Caged and Cage-Free Rearing Modes Using Untargeted Metabolomic Techniques.Animals : an open access journal from MDPI · 2024Article
- Evaluation of theAnimals : an open access journal from MDPI · 2023Article
- Dietary Supplementation with Rutin Alters Meat Quality, Fatty Acid Profile, Antioxidant Capacity, and Expression Levels of Genes Associated with Lipid Metabolism in Breast Muscle of Qingyuan Partridge Chickens.Foods (Basel, Switzerland) · 2023Article
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7 authors.
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Abstract
The cage-free system has gained a lot of interest in recent years because it can offer chickens more freedom and is easier to manage compared with free-range rearing systems, but few studies have focused on the effect of the cage-free rearing system on meat quality and flavor. In this study, 44 Jianghan chickens were reared in caged or cage-free systems to explore the effect of different rearing systems on meat-eating quality. Sensory evaluation of cooked muscles showed that the leg muscle aroma, juiciness, and flavor intensity significantly improved by the cage-free rearing. The cage-free hens had significantly lower body weight, abdominal fat percentage, and meat fat content, but higher meat moisture content. The cage-free group had brighter breast muscle and redder leg muscle color 24 h after slaughter. Transcriptomic and metabolomic profile analysis of the leg muscle samples showed that the cage-free rearing changed biosynthesis pathways associated with glycogen metabolism, lipid and fatty acid biosynthesis and transport, muscle cellular type, and cellular components, which were related to raw meat quality. Different rearing systems also resulted in differences in glycolipid metabolism, lipid metabolism, and altered levels of intramuscular fat content and other flavor precursors. Pathways such as glycerolipid metabolism, adipocytokine signaling, and metabonomic pathways such as linoleic acid, glycerophospholipid, arginine, proline, and β-alanine metabolism may be responsible for the meat quality and flavor change.
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