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Peer-reviewedCC BY-NC-NDFood chemistry: X

Characterization and comparison of meat quality and potential dominant volatile flavor compounds in yellow-feathered and white-feathered broilers under a cage rearing system: Effects of increasing marketable age

  • Junjie Xu1
  • Pengfei Gao2
  • Hao Ding2
  • Xu Liu1
  • Hao Chen1
  • Yi Sun1
  • Maoda Pang3
  • Tao Zhang1
  • Genxi Zhang1
  • Xiaodong Guo1
  • Zhenhua Zhao4
  • Xing Xie5
1 more authors
  • Kaizhou Xie1
5 affiliations
  1. 1College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
  2. 2Joint International Research Laboratory of Agriculture & Agri–Product Safety, Yangzhou University, Yangzhou 225009, China
  3. 3Key Laboratory of Control Technology and Standard for Agri–product Safety and Quality, Key Laboratory of Food Quality and Safety of Jiangsu Province–State Key Laboratory Breeding Base, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
  4. 4Jiangsu Institute of Poultry Science, Yangzhou 225009, China
  5. 5Key Laboratory for Veterinary Bio–Product Engineering, Ministry of Agriculture and Rural Affairs, Institute of Veterinary Medicine, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
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Abstract

This study systematically evaluated the effects of extended marketable age on meat quality and flavor of cage-reared yellow- and white-feathered broilers. Among significant groups, extended age significantly decreased pH (5.86-6.98 to 5.57-5.98), water loss rate (30.83-36.89% to 26.32-33.23%) and inosine monophosphate, while increased shear force (13.65-24.87 N to 26.13-34.46 N) and water-holding capacity (50.65-57.88% to 54.68-63.02%). The protein content, particularly the intramuscular fat of leg muscles, increased. The amino acid profile of male white-feathered broiler leg muscles improved. Saturated and polyunsaturated fatty acids levels increased, whereas monounsaturated fatty acids levels decreased in the leg muscles of both male breeds. Moreover, 2,3-butanedione was the potential key volatile flavor compound, as its relative odor activity value was close to 100. Overall, increasing marketable age leads to changes in meat quality and flavor, but the comprehensive multifactor analytical methods and sensory evaluation require future research.

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Cite

BibTeXRIS
BibTeX
@article{xu2026characterization,
  title = {{Characterization and comparison of meat quality and potential dominant volatile flavor compounds in yellow-feathered and white-feathered broilers under a cage rearing system: Effects of increasing marketable age}},
  author = {Junjie Xu and Pengfei Gao and Hao Ding and Xu Liu and Hao Chen and Yi Sun and Maoda Pang and Tao Zhang and Genxi Zhang and Xiaodong Guo and Zhenhua Zhao and Xing Xie and Kaizhou Xie},
  journal = {Food chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104649},
  url = {https://europepmc.org/article/PMC/PMC13717006},
  note = {CC BY-NC-ND},
}
RIS
TY  - JOUR
TI  - Characterization and comparison of meat quality and potential dominant volatile flavor compounds in yellow-feathered and white-feathered broilers under a cage rearing system: Effects of increasing marketable age
AU  - Junjie Xu
AU  - Pengfei Gao
AU  - Hao Ding
AU  - Xu Liu
AU  - Hao Chen
AU  - Yi Sun
AU  - Maoda Pang
AU  - Tao Zhang
AU  - Genxi Zhang
AU  - Xiaodong Guo
AU  - Zhenhua Zhao
AU  - Xing Xie
AU  - Kaizhou Xie
PY  - 2026
DA  - 2026/10/16
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104649
UR  - https://europepmc.org/article/PMC/PMC13717006
AB  - This study systematically evaluated the effects of extended marketable age on meat quality and flavor of cage-reared yellow- and white-feathered broilers. Among significant groups, extended age significantly decreased pH (5.86-6.98 to 5.57-5.98), water loss rate (30.83-36.89% to 26.32-33.23%) and inosine monophosphate, while increased shear force (13.65-24.87 N to 26.13-34.46 N) and water-holding capacity (50.65-57.88% to 54.68-63.02%). The protein content, particularly the intramuscular fat of leg muscles, increased. The amino acid profile of male white-feathered broiler leg muscles improved. Saturated and polyunsaturated fatty acids levels increased, whereas monounsaturated fatty acids levels decreased in the leg muscles of both male breeds. Moreover, 2,3-butanedione was the potential key volatile flavor compound, as its relative odor activity value was close to 100. Overall, increasing marketable age leads to changes in meat quality and flavor, but the comprehensive multifactor analytical methods and sensory evaluation require future research.
SN  - 2590-1575
ER  -