Abstract
The role of hexanal in flavor as an indicator of the degree of oxidation of meat products is undeniable. However, the genes and pathways of hexanal formation have not been characterized in detail. In this study, we performed differential gene expression analysis and weighted gene co-expression network analysis (WGCNA) on groups of Tiannong partridge chickens with different relative hexanal content in order to find the genes involved in the formation of hexanal and the specific pathways of hexanal formation. Then we confirmed the relationship of these candidate genes with hexanal using Jingxing Yellow chicken and Wenchang chicken. In this study, WGCNA revealed a module of co-expressed genes that were highly associated with the volatile organic compound hexanal. We also compared transcriptome gene expression data of samples from chicken groups with high and low relative contents of hexanal and identified a total of 651 differentially expressed genes (DEGs). Among them, 356 genes were up regulated, and 295 genes were downregulated. The different biological functions associated with the DEGs, hub genes and hexanal were identified by functional analysis using the Kyoto Encyclopedia of Genes and Genomes (KEGG) annotations. Among all the hub genes in the significant module identified by WGCNA, more were enriched in the PPAR signaling pathway, the proteasome pathway, etc. Additionally, we found that DEGs and hub genes, including SLC27A1, ACOX3, NR4A1, VEGFA, JUN, EGR1, CACNB1, GADD45A and DUSP1, were co-enriched in the peroxisome proliferator-activated receptor (PPAR) signaling pathway, p53 signaling pathway and mitogen-activated protein kinases (MAPK) signaling pathway, etc. Transcriptome results of the Jingxing Yellow chicken population showed that the SLC27A1 gene was significantly associated with hexanal and enriched in the PPAR pathway. Our study provides a comprehensive insight into the key genes related to hexanal content, and can be further explored by functional and molecular studies.
Highlights
Volatile organic compounds (VOCs) are the key constituents of meat aroma and flavor and advance the cognition of meat quality [1]
Identification of Relevant Modules Associated with Hexanal
Besides identifying Differentially Expressed Genes (DEGs) using the R software, we identified genes related to hexanal content
Summary
Volatile organic compounds (VOCs) are the key constituents of meat aroma and flavor and advance the cognition of meat quality [1]. It is important to study the changes of VOCs in meat to understand the flavor formation pathway. The main aroma active compound in aromatic rice milk [2] and pea milk [3], was found to be strongly correlated with lipid oxidation [4] and its relative content was increased with the storage time of the samples [5]. Our previous analysis of the volatiles detected in the breast muscle of nearly 1000 different breeds of yellow-feathered broiler chickens revealed that hexanal is the major volatile substance in chicken meat [7]. Further study of hexanal content in chicken is necessary
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