ArticlePoultry science2026
Integrative metabolic and lipidomic analysis reveals microbiota-associated mechanisms of thigh meat quality variation in spent laying hens from different rearing systems.
Article in Poultry science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study aims to elucidate the differences in poultry meat quality between cage-rearing (CR) and free-range (FR) rearing systems and to dissect the underlying microbiota-mediated mechanisms. A total of 200 Jianghan laying hens (50-week-old) were equally assigned to either FR or CR group. At 56 w, 10 hens from each group were selected and underwent integrated analyses of gut microbial metagenomes, muscle nutrient composition, amino acid, and lipid profiles. The results showed that the FR group had lower abdominal fat yield but higher leg muscle yield (P < 0.01). Leg muscle of FR hens exhibited lower crude fat content, drip loss, malondialdehyde levels, but higher pH
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