Puerarin improved meat quality via the gut-muscle axis mediated by liver metabolites in chicken.
4 affiliations
- 1Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Ministry of Education, Southwest Minzu University, Chengdu, 610041, China; Key Laboratory of Animal Science of National Ethnic Affairs Commission of China, Southwest Minzu University, Chengdu, 610041, China; College of Animal &Veterinary Sciences, Southwest Minzu University, Chengdu, 610041, China.
- 2Chengdu Livestock and Poultry Genetic Resources Protection Center, Chengdu, 610081, China.
- 3Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization of Ministry of Education, Southwest Minzu University, Chengdu, 610041, China; College of Animal &Veterinary Sciences, Southwest Minzu University, Chengdu, 610041, China.
- 4Sichuan Animal Science Academy, Chengdu, 610066, China.
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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BibTeX
@article{zhaxi2026puerarin,
title = {{Puerarin improved meat quality via the gut-muscle axis mediated by liver metabolites in chicken.}},
author = {Daozi Zhaxi and Yuxi Zhang and Yi Qing and Yuding Zhang and Dongmei Yang and Chunlin Yu and Chaowu Yang and Zhixiong Li},
journal = {Poultry science},
year = {2026},
month = oct,
doi = {10.1016/j.psj.2026.107917},
url = {https://europepmc.org/article/MED/42849238},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - Puerarin improved meat quality via the gut-muscle axis mediated by liver metabolites in chicken.
AU - Daozi Zhaxi
AU - Yuxi Zhang
AU - Yi Qing
AU - Yuding Zhang
AU - Dongmei Yang
AU - Chunlin Yu
AU - Chaowu Yang
AU - Zhixiong Li
PY - 2026
DA - 2026/10/07
JO - Poultry science
DO - 10.1016/j.psj.2026.107917
UR - https://europepmc.org/article/MED/42849238
AB - 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.
SN - 0032-5791
SN - 1525-3171
ER -