Transcriptome analysis reveals the mechanism by which fermented Broussonetia papyrifera influences meat quality of Taihe black-bone silky fowl
This study was designed to investigate the effects of Fermented Broussonetia papyrifera (FBP) on growth performance, meat quality, and the expression of meat quality-related genes in Taihe black-bone silky fowl (TBsf). In the present study, 360 ninety-day-old TBsfs (body weight = 781 ± 0.85 g) were...
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KeAi Communications Co., Ltd.
2025-06-01
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| Series: | Animal Nutrition |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405654525000137 |
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| author | Wei Wei Yang Fu Weifa Su Wentao Li Lixia Kai Jingzhan Liang Fengqin Wang Changyou Shi Yizhen Wang Zeqing Lu |
| author_facet | Wei Wei Yang Fu Weifa Su Wentao Li Lixia Kai Jingzhan Liang Fengqin Wang Changyou Shi Yizhen Wang Zeqing Lu |
| author_sort | Wei Wei |
| collection | DOAJ |
| description | This study was designed to investigate the effects of Fermented Broussonetia papyrifera (FBP) on growth performance, meat quality, and the expression of meat quality-related genes in Taihe black-bone silky fowl (TBsf). In the present study, 360 ninety-day-old TBsfs (body weight = 781 ± 0.85 g) were divided into 4 groups with 5 replicates (18 hens per replicate), of which the control group was fed the basal diet and the 3 experimental groups were supplemented with 2%, 4%, and 8% FBP. After 75 days, 8 TBsfs in each group were randomly selected to collect their left pectoral muscles for meat quality and transcriptome analysis. Compared with the control group, 4% FBP improved the growth performance and meat quality of TBsf, evidenced by the increasing trend in the ratio of feed intake to body weight gain (P = 0.082), and significantly increased equivalent umami concentration (EUC), amino acid, and nucleotide compositions (P < 0.05). In addition, the remaining meat quality indices including the yellowness of meat color, muscle fiber density, and shear force were also improved in the 4% group (P < 0.05), with consistent improvements in the 8% FBP group. The transcriptome results indicated that FBP may regulate muscle fiber growth and development through the Forkhead box O (FoxO) and mitogen-activated protein kinase (MAPK) signaling pathways, and regulate meat color through the adipocytokine signaling pathway. Weighted gene coexpression network analysis (WGCNA) further revealed the candidate genes involved in amino acid metabolism and nucleotide metabolism, and the trends of these genes were inflecting with the 4% FBP group. Together, these results suggest that FBP significantly improved the growth performance, and meat quality of TBsf, with 4% FBP as the optimal addition ratio, and the transcriptome analysis revealed the mechanism of gene regulation. |
| format | Article |
| id | doaj-art-8440d9184cd34cd4bb29b655ef5b6fdd |
| institution | DOAJ |
| issn | 2405-6545 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | KeAi Communications Co., Ltd. |
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| series | Animal Nutrition |
| spelling | doaj-art-8440d9184cd34cd4bb29b655ef5b6fdd2025-08-20T03:17:27ZengKeAi Communications Co., Ltd.Animal Nutrition2405-65452025-06-012136537710.1016/j.aninu.2025.02.002Transcriptome analysis reveals the mechanism by which fermented Broussonetia papyrifera influences meat quality of Taihe black-bone silky fowlWei Wei0Yang Fu1Weifa Su2Wentao Li3Lixia Kai4Jingzhan Liang5Fengqin Wang6Changyou Shi7Yizhen Wang8Zeqing Lu9National Engineering Research Centre for Green Feed and Healthy Farming, Zhejiang University, Hangzhou 310058, China; College of Animal Science, Institute of Feed Science, Zhejiang University, Hangzhou 310058, China; Taihe Silky Fowl Industrial Technology Joint Research Center of Zhejiang University, Zhejiang University, Hangzhou 310058, ChinaNational Engineering Research Centre for Green Feed and Healthy Farming, Zhejiang University, Hangzhou 310058, China; College of Animal Science, Institute of Feed Science, Zhejiang University, Hangzhou 310058, China; Taihe Silky Fowl Industrial Technology Joint Research Center of Zhejiang University, Zhejiang University, Hangzhou 310058, ChinaNational Engineering Research Centre for Green Feed and Healthy Farming, Zhejiang University, Hangzhou 310058, China; College of Animal Science, Institute of Feed Science, Zhejiang University, Hangzhou 310058, China; Taihe Silky Fowl Industrial Technology Joint Research Center of Zhejiang University, Zhejiang University, Hangzhou 310058, ChinaNational Engineering Research Centre for Green Feed and Healthy Farming, Zhejiang University, Hangzhou 310058, China; College of Animal Science, Institute of Feed Science, Zhejiang University, Hangzhou 310058, China; Taihe Silky Fowl Industrial Technology Joint Research Center of Zhejiang University, Zhejiang University, Hangzhou 310058, ChinaNational Engineering Research Centre for Green Feed and Healthy Farming, Zhejiang University, Hangzhou 310058, China; College of Animal Science, Institute of Feed Science, Zhejiang University, Hangzhou 310058, China; Taihe Silky Fowl Industrial Technology Joint Research Center of Zhejiang University, Zhejiang University, Hangzhou 310058, ChinaWangbeitu Taihe Silky Fowl Development Co., Ltd., Ji'an 343700, ChinaNational Engineering Research Centre for Green Feed and Healthy Farming, Zhejiang University, Hangzhou 310058, China; College of Animal Science, Institute of Feed Science, Zhejiang University, Hangzhou 310058, China; Taihe Silky Fowl Industrial Technology Joint Research Center of Zhejiang University, Zhejiang University, Hangzhou 310058, ChinaDepartment of Biochemistry and Molecular Biology, School of Medicine, University of Maryland, Baltimore 21201, MD, USANational Engineering Research Centre for Green Feed and Healthy Farming, Zhejiang University, Hangzhou 310058, China; College of Animal Science, Institute of Feed Science, Zhejiang University, Hangzhou 310058, China; Taihe Silky Fowl Industrial Technology Joint Research Center of Zhejiang University, Zhejiang University, Hangzhou 310058, China; Corresponding authors.National Engineering Research Centre for Green Feed and Healthy Farming, Zhejiang University, Hangzhou 310058, China; College of Animal Science, Institute of Feed Science, Zhejiang University, Hangzhou 310058, China; Taihe Silky Fowl Industrial Technology Joint Research Center of Zhejiang University, Zhejiang University, Hangzhou 310058, China; Corresponding authors.This study was designed to investigate the effects of Fermented Broussonetia papyrifera (FBP) on growth performance, meat quality, and the expression of meat quality-related genes in Taihe black-bone silky fowl (TBsf). In the present study, 360 ninety-day-old TBsfs (body weight = 781 ± 0.85 g) were divided into 4 groups with 5 replicates (18 hens per replicate), of which the control group was fed the basal diet and the 3 experimental groups were supplemented with 2%, 4%, and 8% FBP. After 75 days, 8 TBsfs in each group were randomly selected to collect their left pectoral muscles for meat quality and transcriptome analysis. Compared with the control group, 4% FBP improved the growth performance and meat quality of TBsf, evidenced by the increasing trend in the ratio of feed intake to body weight gain (P = 0.082), and significantly increased equivalent umami concentration (EUC), amino acid, and nucleotide compositions (P < 0.05). In addition, the remaining meat quality indices including the yellowness of meat color, muscle fiber density, and shear force were also improved in the 4% group (P < 0.05), with consistent improvements in the 8% FBP group. The transcriptome results indicated that FBP may regulate muscle fiber growth and development through the Forkhead box O (FoxO) and mitogen-activated protein kinase (MAPK) signaling pathways, and regulate meat color through the adipocytokine signaling pathway. Weighted gene coexpression network analysis (WGCNA) further revealed the candidate genes involved in amino acid metabolism and nucleotide metabolism, and the trends of these genes were inflecting with the 4% FBP group. Together, these results suggest that FBP significantly improved the growth performance, and meat quality of TBsf, with 4% FBP as the optimal addition ratio, and the transcriptome analysis revealed the mechanism of gene regulation.http://www.sciencedirect.com/science/article/pii/S2405654525000137Taihe black-bone silky fowlMeat qualityTranscriptomeFermented Broussonetia papyrifera |
| spellingShingle | Wei Wei Yang Fu Weifa Su Wentao Li Lixia Kai Jingzhan Liang Fengqin Wang Changyou Shi Yizhen Wang Zeqing Lu Transcriptome analysis reveals the mechanism by which fermented Broussonetia papyrifera influences meat quality of Taihe black-bone silky fowl Animal Nutrition Taihe black-bone silky fowl Meat quality Transcriptome Fermented Broussonetia papyrifera |
| title | Transcriptome analysis reveals the mechanism by which fermented Broussonetia papyrifera influences meat quality of Taihe black-bone silky fowl |
| title_full | Transcriptome analysis reveals the mechanism by which fermented Broussonetia papyrifera influences meat quality of Taihe black-bone silky fowl |
| title_fullStr | Transcriptome analysis reveals the mechanism by which fermented Broussonetia papyrifera influences meat quality of Taihe black-bone silky fowl |
| title_full_unstemmed | Transcriptome analysis reveals the mechanism by which fermented Broussonetia papyrifera influences meat quality of Taihe black-bone silky fowl |
| title_short | Transcriptome analysis reveals the mechanism by which fermented Broussonetia papyrifera influences meat quality of Taihe black-bone silky fowl |
| title_sort | transcriptome analysis reveals the mechanism by which fermented broussonetia papyrifera influences meat quality of taihe black bone silky fowl |
| topic | Taihe black-bone silky fowl Meat quality Transcriptome Fermented Broussonetia papyrifera |
| url | http://www.sciencedirect.com/science/article/pii/S2405654525000137 |
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