Effects of Yupingfeng polysaccharide in diet on slaughtering performance and meat flavor of Qingyuan partridge chicken

• Published in: Food chemistry 2025-01, Vol.471, p.142814, Article 142814
• Main Authors: Zheng, Wendan, Chen, Sifan, Guan, Yuling, Wu, Bo
• Format: Article
• Language: English
• Subjects: Chicken; Flavor; Metabolomics; Polysaccharide
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2025.142814

With the improvement of living standards, people's expectations for chickens' quality and flavor have also grown. Yupingfeng polysaccharide (YPF-P) has pharmacological effects such as regulating fatty acid composition and gut microbiota. In this study, different doses of YPF-P were added to the feed of qingyuan partridge chickens. The results showed that 8 g/kg YPF-P increased thigh muscle yield by 16.8 % and improved chicken breast flavor by elevating its pH1h and protein content, thereby enhancing flavor richness by 17.16 %.The non-targeted metabolomics (LC-MS) analysis of chicken breast revealed significant enrichment in Arachidonic acid metabolism. Correlation analysis showed the results of LC-MS are significantly correlated with flavor, protein and fat content. Taken together, YPF-P could provide better taste by changing muscle metabolism and increasing the deposition of beneficial compounds in muscle. This study provides valuable insights into the impact of YPF-P as feed additive on the meat flavor quality of poultry. •Meat quality, especially flavor changes was studied using Yupingfeng polysaccharide (YPF-P).•YPF-P enhances thigh muscle yield and breast muscle pH in Qingyuan partridge chicken.•YPF-P increased the protein content in chicken breast, enhancing umami and richness.•YPF-P altered arachidonic acid metabolism and the deposition of beneficial compounds.