Comparative analysis of amino acids and volatile compounds as markers in Lueyang black-boned chicken and Arbor Acres broilers.

Derived from a long history of artificial and natural selection, Lueyang black-boned chicken is preferred by consumers due to its unique meat characteristics. The primary aim of this study was to systematically identify key amino acids and volatile organic compounds (VOCs) that differentiate Lueyang black-boned chicken (LBC) from AA chicken. The contents of essential amino acids, non essential amino acids and flavor amino acids were higher in the breast muscle of LBC compared to AA chicken. Volatilomic analysis revealed that the meat contains various VOCs, including esters, aldehydes, ketones, alcohols, alkanes and furans. Random forest analysis showed that the major VOCs in the breast muscle were esters and alcohols, while the major VOCs in the leg muscle were alcohols. Additionally, partial least squares discriminant analysis identified Carbonic acid, monoamide, N-(2-pentyl)-N-octyl-, ethyl ester, 1-Octen-3-ol, and 1-Undecanol as the major VOCs in the breast muscle, with 1-Hexanol and 1-Dodecanol as potential discriminatory markers in the leg muscle of LBC. Our findings provide a comprehensive profile of amino acids and VOCs in LBC meat, which could serve as a basis for breeding chickens with improved meat quality.