Differentially abundant proteins, metabolites, and lipid molecules in spaghetti meat compared to normal chicken breast meat: Multiomics analysis
Spaghetti meat (SM), a recently emerging muscle myopathy in chicken breast meat, is characterized by a loss of muscle fiber integrity, resulting in a spaghetti-like appearance. Understanding the differences in proteins, metabolites, and lipids through a multiomics approach in SM can identify its qua...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-07-01
|
| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579125004079 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849689693655924736 |
|---|---|
| author | Janghan Choi Majid Shakeri Brian Bowker Hong Zhuang Byungwhi Kong |
| author_facet | Janghan Choi Majid Shakeri Brian Bowker Hong Zhuang Byungwhi Kong |
| author_sort | Janghan Choi |
| collection | DOAJ |
| description | Spaghetti meat (SM), a recently emerging muscle myopathy in chicken breast meat, is characterized by a loss of muscle fiber integrity, resulting in a spaghetti-like appearance. Understanding the differences in proteins, metabolites, and lipids through a multiomics approach in SM can identify its quality traits and elucidate its exact causes. The purpose of this study was to investigate differentially abundant proteins, metabolites, and lipid molecules in SM compared to normal chicken breast meat (Control). The supernatant from sample homogenates was subjected to ultra-high performance liquid chromatography (UHPLC) analysis for multiomic profiling. A total of 16 chicken breast fillets (Pectoralis major) representing Control (n = 8) and SM (n = 8) groups were collected from a commercial slaughterhouse. A total of 2593 molecules were identified and composed of 1903 proteins, 506 lipids, 181 compounds and 3 electrolytes. There were 632 differential molecules composed of 503 proteins, 76 lipids, 50 metabolites, and 3 electrolytes. In comparing SM and Control, the protein, metabolite, and lipid molecules with the greatest fold change were calponin, decanoylcarnitine, and ceramide [N‑hydroxy-sphingosine] (Cer[NS]) d18:1_26:1, respectively. Plasmenylphosphatidylcholine (Plasmenyl-PC) and triglycerides (TG) were significantly decreased and increased, respectively, in SM compared to Control. Acylcarnitines (AC) were significantly decreased in SM compared to Control. Decanoylcarnitine, lauroylcarnitine, linoleyl-carnitine, oleoyl-carnitine, hexanoylcarnitine were downregulated in SM compared to Control, and adenosine 5′-diphosphoribose and nicotinamide adenine dinucleotide (NAD) were downregulated in SM. Carbon metabolism, glycolysis/glucogenesis, ribosome, biosynthesis of amino acids, and aminoacyl-tRNA biosynthesis were selected in the top 10 enriched Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways, identified by using differential proteins. Hence, SM had different proteins, metabolites, and lipid molecules related to β-oxidation, carbon and energy metabolism, lipid formation, and protein and amino acid metabolism compared to Control. Results from this study showed physiological alterations found in SM myopathy. Therefore, to mitigate SM in broilers, interventions should: 1) increase NAD and carnitines, 2) reduce triglycerides, and 3) modulate β-oxidation and energy metabolism via nutritional, genetic, or systemic approaches. |
| format | Article |
| id | doaj-art-cfdfac36b9cc4b33936212f82ba30132 |
| institution | DOAJ |
| issn | 0032-5791 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj-art-cfdfac36b9cc4b33936212f82ba301322025-08-20T03:21:32ZengElsevierPoultry Science0032-57912025-07-01104710516510.1016/j.psj.2025.105165Differentially abundant proteins, metabolites, and lipid molecules in spaghetti meat compared to normal chicken breast meat: Multiomics analysisJanghan Choi0Majid Shakeri1Brian Bowker2Hong Zhuang3Byungwhi Kong4US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USAUS National Poultry Research Center, USDA-ARS, Athens, GA 30605, USAUS National Poultry Research Center, USDA-ARS, Athens, GA 30605, USAUS National Poultry Research Center, USDA-ARS, Athens, GA 30605, USACorresponding author.; US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USASpaghetti meat (SM), a recently emerging muscle myopathy in chicken breast meat, is characterized by a loss of muscle fiber integrity, resulting in a spaghetti-like appearance. Understanding the differences in proteins, metabolites, and lipids through a multiomics approach in SM can identify its quality traits and elucidate its exact causes. The purpose of this study was to investigate differentially abundant proteins, metabolites, and lipid molecules in SM compared to normal chicken breast meat (Control). The supernatant from sample homogenates was subjected to ultra-high performance liquid chromatography (UHPLC) analysis for multiomic profiling. A total of 16 chicken breast fillets (Pectoralis major) representing Control (n = 8) and SM (n = 8) groups were collected from a commercial slaughterhouse. A total of 2593 molecules were identified and composed of 1903 proteins, 506 lipids, 181 compounds and 3 electrolytes. There were 632 differential molecules composed of 503 proteins, 76 lipids, 50 metabolites, and 3 electrolytes. In comparing SM and Control, the protein, metabolite, and lipid molecules with the greatest fold change were calponin, decanoylcarnitine, and ceramide [N‑hydroxy-sphingosine] (Cer[NS]) d18:1_26:1, respectively. Plasmenylphosphatidylcholine (Plasmenyl-PC) and triglycerides (TG) were significantly decreased and increased, respectively, in SM compared to Control. Acylcarnitines (AC) were significantly decreased in SM compared to Control. Decanoylcarnitine, lauroylcarnitine, linoleyl-carnitine, oleoyl-carnitine, hexanoylcarnitine were downregulated in SM compared to Control, and adenosine 5′-diphosphoribose and nicotinamide adenine dinucleotide (NAD) were downregulated in SM. Carbon metabolism, glycolysis/glucogenesis, ribosome, biosynthesis of amino acids, and aminoacyl-tRNA biosynthesis were selected in the top 10 enriched Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways, identified by using differential proteins. Hence, SM had different proteins, metabolites, and lipid molecules related to β-oxidation, carbon and energy metabolism, lipid formation, and protein and amino acid metabolism compared to Control. Results from this study showed physiological alterations found in SM myopathy. Therefore, to mitigate SM in broilers, interventions should: 1) increase NAD and carnitines, 2) reduce triglycerides, and 3) modulate β-oxidation and energy metabolism via nutritional, genetic, or systemic approaches.http://www.sciencedirect.com/science/article/pii/S0032579125004079Chicken breast myopathiesSpaghetti meatMultiomicsNicotinamide adenine dinucleotideCarnitinesTriglycerides |
| spellingShingle | Janghan Choi Majid Shakeri Brian Bowker Hong Zhuang Byungwhi Kong Differentially abundant proteins, metabolites, and lipid molecules in spaghetti meat compared to normal chicken breast meat: Multiomics analysis Poultry Science Chicken breast myopathies Spaghetti meat Multiomics Nicotinamide adenine dinucleotide Carnitines Triglycerides |
| title | Differentially abundant proteins, metabolites, and lipid molecules in spaghetti meat compared to normal chicken breast meat: Multiomics analysis |
| title_full | Differentially abundant proteins, metabolites, and lipid molecules in spaghetti meat compared to normal chicken breast meat: Multiomics analysis |
| title_fullStr | Differentially abundant proteins, metabolites, and lipid molecules in spaghetti meat compared to normal chicken breast meat: Multiomics analysis |
| title_full_unstemmed | Differentially abundant proteins, metabolites, and lipid molecules in spaghetti meat compared to normal chicken breast meat: Multiomics analysis |
| title_short | Differentially abundant proteins, metabolites, and lipid molecules in spaghetti meat compared to normal chicken breast meat: Multiomics analysis |
| title_sort | differentially abundant proteins metabolites and lipid molecules in spaghetti meat compared to normal chicken breast meat multiomics analysis |
| topic | Chicken breast myopathies Spaghetti meat Multiomics Nicotinamide adenine dinucleotide Carnitines Triglycerides |
| url | http://www.sciencedirect.com/science/article/pii/S0032579125004079 |
| work_keys_str_mv | AT janghanchoi differentiallyabundantproteinsmetabolitesandlipidmoleculesinspaghettimeatcomparedtonormalchickenbreastmeatmultiomicsanalysis AT majidshakeri differentiallyabundantproteinsmetabolitesandlipidmoleculesinspaghettimeatcomparedtonormalchickenbreastmeatmultiomicsanalysis AT brianbowker differentiallyabundantproteinsmetabolitesandlipidmoleculesinspaghettimeatcomparedtonormalchickenbreastmeatmultiomicsanalysis AT hongzhuang differentiallyabundantproteinsmetabolitesandlipidmoleculesinspaghettimeatcomparedtonormalchickenbreastmeatmultiomicsanalysis AT byungwhikong differentiallyabundantproteinsmetabolitesandlipidmoleculesinspaghettimeatcomparedtonormalchickenbreastmeatmultiomicsanalysis |