Study On The Differences Of Lipid Molecules In Guangyuan Grey Chicken,Jiuyuan Black Chicken And Tibetan Chicken Based On Lipidomics

As a high-quality meat,chicken can provide rich nutrients,such as protein,fatty acid,inosinic acid,amino acid and so on.Sichuan’s local characteristic poultry species,such as Guangyuan gray chicken,Jiuyuan black chicken and Tibetan chicken,are high quality local chicken genetic resources due to their strong adaptability,coarse feeding resistance,delicious meat and rich inosine content.Therefore,it is particularly important to study the molecular differences of lipid in local chickens.As an important meat quality trait,intramuscular fat can strongly improve the flavor and nutrition of meat.On the contrary,abdominal fat presents negative intentions among consumers and its adverse effects on health.The meat production guidance is also biased towards reducing abdominal fat deposition.Lipidomics is an emerging research method for the analysis of lipid molecular systems and has made significant progress in the fields of biomedicical and food science analysis.Liquid chromatography-mass spectrometry(LC/MS)is an analytical chemistry technique that combines the physical separation capabilities of liquid chromatography with the mass analysis capabilities of mass spectrometry.In this study,based on lipidomics,we established the molecular database of abdominal fat and intramuscular fat lipids of three local Sichuan chicken breeds:Guangyuan gray chicken,Jiuyuan black chicken and Tibetan chicken.The lipid deposition in abdominal fat and intramuscular fat of these three Sichuan local chicken breeds was analyzed in detail.And the lipid molecular databases among the three chicken species and different parts were jointly analyzed to find potential specific lipid molecular markers between species and tissues.The main results obtained are as follows:(1)Acylcarnitine(Acar),ceramides(Cer),cardiolipin(CL),fatty acid(FA),glucosylceramides(Glc Cer),phosphatidic acids(PA),phosphatidylcholines(PC),phosphatidylethanolamines(PE),phosphatidylglycerols(PG),phosphatidylinositols(PI),phosphatidylserines(PS),sphingomyelines(SM),triacylglycerols(TAG)contributed significantly to these differences.The higher abundance of sphingolipid and PUFA-enriched glycerophospholipids in the intramuscular fat elucidated its beneficial roles in imparting a characteristic flavor and nutritional value to meat.(2)Ox PC(16:0-20:4+1O(1Cyc))and PC(18:2/20:5)were deposited specifically in Guangyuan grey chickens,Jiuyuan black chickens and Tibetan chickens.A total of 209 lipid molecules were involved in the specific deposition of abdominal and intramuscular fat as common markers,and glycerophospholipids were involved as the most important lipid class.(3)The higher abundance of TAG(16:1-18:1-18:1)and TG(16:1(9Z)/16:1(9Z)/18:1(9Z))[iso3])was the main source of higher triglyceride observed in abdominal fat.