ArticlePoultry science2026
Puerarin improved meat quality via the gut-muscle axis mediated by liver metabolites in chicken.
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
Improving the meat quality of chicken is a premier objective driven by surging global consumer demand. As a natural isoflavone derivative, Puerarin (PUE) possesses extensive metabolic and regulatory potential, but its exact mechanism in reshaping avian meat quality traits remains poorly understood. This study investigated the effects of PUE supplementation (0.08%) on Daheng chickens over a 70-day rearing period using metagenomics and untargeted LC-MS metabolomics. The results demonstrated that PUE significantly reduced post-mortem drip loss and cooking loss, and enhanced the 45-min post-mortem redness (a*) of leg muscle, while muscle fiber diameter and intramuscular fat (IMF) content remained statistically unaltered. Metagenomic and cecal metabolomic analyses revealed that PUE enriched key microbial consortia, notably Methanobrevibacter, Candidatus_Pelethomonas, Catenibacillus, and Candidatus_Scybalocola, which positively synchronized with the accumulation of enteric antioxidants such as Equol, Puerarin, 6''-O-Malonyldaidzin, and Liquiritin. Liver metabolomics, Mantel tests and mediation analysis identified Candidatus_Scybalocola as a key genus, proving that the gut-driven signals were channeled through adenosine monophosphate (AMP), Fahfa (9:0/18:3), 6''-O-Malonylglycitin, and 5-Hydroxy-3,6,7,8,3',4'-Hexamethoxyflavone. Intramuscularly, these upstream metabolic realignments culminated in the deposition of Spermidine, endogenous Lipoxin B4, and phytogenic flavonoids (Gossypetin 8-Glucuronide 3-Glucoside and Tricin 7-Diglucuronoside). These localized molecular hubs established a powerful barrier that mitigated post-mortem oxidative leakage and stabilized myofibrillar protein frameworks against thermal shrinkage. The overall optimization of water-holding traits highlights PUE as an effective nutritional intervention to enhance broiler meat quality through gut-muscle axis.
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