Integrated metabolomics and flavoromics identify associations between glycerophospholipid metabolism and lipid and volatile profiles in egg yolks from five chicken breeds.

Abstract

Unclear metabolite-flavor coupling hinders the utilization of specialty poultry resources. This study integrated targeted and untargeted metabolomics with flavoromics to characterize egg yolks from five Chinese indigenous chicken breeds. 1,2-Diacyl-sn-glycerol (DAG) was identified as a candidate biomarker associated with lipid metabolism and volatile profiles. Targeted metabolomics revealed breed-specific fatty acid profiles (p < 0.05): Dawu Jinfeng egg yolk (DWY) was rich in docosahexaenoic acid (DHA; 0.266 g/100 g) and showed a prominent Milky/Buttery aroma associated with 2,3-butanedione, whereas Bashang Long-tailed egg yolk (BSY) was enriched in oleic acid (12.44 g/100 g) and showed a Fruity-Grassy profile. Phosphatidylcholine (PC) and phosphatidylethanolamine (PE) correlated positively with selected aroma compounds, whereas lysophosphatidylcholine (LPC), phosphatidic acid (PA), and free fatty acids (FFAs) correlated negatively. These associations provide preliminary evidence linking lipid composition to aroma profiles and may inform future egg yolk quality assessment and raw-material selection.

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