Metabolome-based genome-wide association study reveals PANK2 and EEF1A2 as major genetic regulators of key volatile compounds in Gaoyou duck breast meat.

The Gaoyou duck, a premium indigenous Chinese breed, is renowned for its unique flavor profile. However, the volatile chemical basis and the underlying genetic mechanisms contributing to its distinctive aroma remain largely uncharacterized. In this study, solid-phase microextraction coupled with gas chromatography-mass spectrometry(SPME-GC-MS) was employed to analyze the volatile profiles of cooked breast meat from Gaoyou and Pekin ducks. In the comparative analysis between breeds, a total of 89 volatile compounds were identified, primarily consisting of aldehydes, ketones, esters, and alcohols. Comparative analysis revealed that Pekin ducks possessed significantly higher levels of aldehydes, ketones, and sulfur-containing compounds, whereas Gaoyou ducks exhibited a significant enrichment of esters, with 54 of these 89 compounds identified as significantly differential. To further decipher the genetic architecture underlying these flavor traits, a metabolite-based genome-wide association study (mGWAS) was conducted in an expanded Gaoyou duck population (n = 109) . By utilizing 94 volatile compounds identified in this larger population as quantitative phenotypes, we identified key genomic loci and prioritized candidate genes. Notably, PANK2 was identified as a potential regulator of 2-acetyl-2-thiazoline synthesis by modulating L-cysteine metabolism. Additionally, EEF1A2 may influence hexadecanal production by regulating lipid homeostasis through phosphatidylinositol-4-phosphate (PI4P). This study systematically characterized the differences in volatile compound profiles in the breast muscle of Gaoyou and Pekin ducks, and identified potential genetic regulatory factors influencing volatile compounds in Gaoyou ducks.