ArticleAnimals : an open access journal from MDPI2023
Effects of Age on Compounds, Metabolites and Meat Quality in Beijing-You Chicken Breast Meat.
Article in Animals : an open access journal from MDPI, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Comparative characterization of meat quality and volatile compounds in raw meat from Magang geese (Food chemistry: X · 2026Article
- Laying Stage-Modulated Effects of Feed Restriction on Volatile Compounds of Wenchang Chicken Muscle Assessed by E-Nose, GC-MS and GC-IMS.Foods (Basel, Switzerland) · 2026Article
- Article
- Fatty-Acid Composition and Sensory Traits of Japanese Local Chickens in the Context of Asian Local Chicken Meat Quality.Animals : an open access journal from MDPI · 2026Review
- Cecal microbiota regulates meat quality of Yanshan red jade broilers: insights from metagenomics and targeted metabolomics.Poultry science · 2026Article
- Yeast-fermented feed improves growth and meat quality in meat duck: Integrated metabolomics and proteomics reveal amino acid metabolic mechanisms.Poultry science · 2026Article
- Integrated analysis of proteomics and metabolomics revealed mechanisms underlying age-related changes in pigeon breast muscle.Food chemistry: X · 2026Article
- Effects of Host-Specific Multi-Lactic Acid Bacterial Probiotics on Performance, Carcass Traits, Meat Quality, and Gut Microbiome in Fattening Pigs.Veterinary sciences · 2026Article
- Feeding and Processing Affect Meat Quality and Sensory Evaluation.Foods (Basel, Switzerland) · 2025Article
- Protective Effects of Magnolol, Rutin, and Gallic Acid in Broilers Challenged with Dietary Oxidized Soybean Oil.Antioxidants (Basel, Switzerland) · 2025Article
- Article
- Metabolomics Reveals Glycerophospholipids, Peptides, and Flavonoids Contributing to Breast Meat Flavor and Benefit Properties of Beijing-You Chicken.Foods (Basel, Switzerland) · 2024Article
- Dietary Crude Protein and Lysine Levels Affect Meat Quality and Myofiber Characteristic of Slow-Growing Chicken.Animals : an open access journal from MDPI · 2024Article
- Article
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Authors and funding
11 authors.
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Abstract
The physical properties, free amino acids, and metabolites of Beijing-You chicken (BYC) breast meat aged 90, 120, and 150 days were analyzed to investigate the flavor changes with age. The shear force and intramuscular fat increased from 90 to 120 days significantly. The contents of total free amino acids and essential amino acids decreased from 90 to 120 days significantly. No significant differences were detected between 120 and 150 days. The contents of sweet amino acids, bitter amino acids, and umami amino acids showed no significant differences between different ages. In addition, GC-MS and LC-MS were integrated for metabolite detection in breast meat. A total of 128, 142, and 88 differential metabolites were identified in the comparison groups of 120 d vs. 90 d, 150 d vs. 90 d, and 150 d vs. 120 d. Amino acids and lipids were the main differential metabolites. The pathway analysis showed that arginine biosynthesis, histidine metabolism, purine metabolism, and cysteine and methionine metabolism were the main pathways involved in flavor formation during BYC development. It was also found that the metabolites associated with flavor, such as methionine, cysteine, glucose, anserine, arachidonic acid, and glycerol 1-phosphate, were significantly affected by age.
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