Assessment of nutritional value and flavor characteristics of Taihe silky fowl across varieties and marketing ages.

To determine the nutritional value and flavor characteristics of Taihe silky fowl (TH), this study systematically analyzed the differences between amino acids, volatile flavor compounds, and metabolites of Taihe Silky fowl (TH) across different marketing ages (80, 120, 160, and 400 days), as well as among different types of breeds, namely, the yellow-feathered broiler (YF) and the bred silky fowl (ZS), and performed correlation analyses. The results demonstrated that amino acid deposition stabilized after 120 days, while volatile flavor compounds remained abundant at this age. The contents of total amino acids, essential amino acids, nonessential amino acids, umami amino acids, and sweet amino acids in TH were considerably higher than those in YF (P ≤ 0.05). In addition, TH contained higher levels of aldehydes, alcohols, ketones, esters, furans, and acids, particularly alcohols, furans, and acids. Compared with YF, TH exhibited high levels of antioxidants, including diterpenoids and glutathione, while while TH contained higher levels of umami dipeptides, such as β-alanyl-l-lysine, than those in ZS. Considering nutritional value and flavor quality, 120 days were identified as the optimal marketing age for TH. TH exhibited high amino acid content, with richer and more unique flavor profiles, a stronger aroma, and less off-flavor, although it was less suitable for roasting. Succinic acid was a biomarker for superior flavor and nutritional quality in raw chicken meat, and lipid metabolism pathways played a crucial role in flavor development in chicken meat systems. Herein, we conducted a multidimensional analysis of the unique characteristics of TH from both genetic and age perspectives, offering valuable insights into breed improvement and food product development.