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RNA‐seq‐based quanitative transcriptome analysis of meat color and taste from chickens administered by eucalyptus leaf polyphenols extract
Author(s) -
Li Wei,
Zhang Xiaoying,
Du Jie,
Li Yifeng,
Chen Yunjiao,
Cao Yong
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15082
Subject(s) - food science , transcriptome , taste , polyphenol , biology , chemistry , biochemistry , gene , gene expression , antioxidant
To evaluate how eucalyptus leaf polyphenol extract (EPE) affects chicken meat color and taste, we added different levels of EPE (0%, 0.06%, 0.09%, and 0.12%) to chicken feed. The redness ( a * value) and the myoglobin content of breast muscle in EPE group were remarkably higher. Furthermore, the guanosine monophosphate, histidine, and glycine muscle contents were also enhanced. Transcriptome analysis showed that 10 candidate genes related to meat quality were affected by EPE treatment. The identified genes, with functions critical to chicken meat color and taste, will help to determine the molecular mechanisms of EPE.