A lipidomic and flavoromic approach to map the lipid profile and related volatile flavor compounds in the fresh breast meat of chickens fed curcumin.

This study utilized multi-omics techniques to thoroughly characterize the volatile flavor compounds (VOCs) and lipids present in the breast muscle of chickens. These chickens were fed diets supplemented with 500 mg/kg curcumin (CUR) for 42 consecutive days. The findings revealed a significantly lower malondialdehyde (MDA) content in the chicken breast muscle of the CUR group compared to lower than that in the CON group (0.37 vs. 0.50; P<0.05), indicating reduced lipid oxidation. However, no significant difference in IMF content was observed between the two groups (P = 0.63). Furthermore, the flavor profiles exhibited significant variations between the groups, particularly in attributes such as green, fruity, fresh, fatty, herbal, and floral notes. Notably, VOCs like diphenyl sulfone and heptanal were identified as compounds associated with undesirable off-flavors. The lipid composition also showed significant differences between the CUR and CON groups, directly influencing the VOC profiles. The CUR group demonstrated reduced lipid oxidation and distinct volatile profiles, specifically with lower levels of the lipid oxidation-related VOCs diphenyl sulfone and heptanal. Collectively, this research establishes a theoretical foundation for modulating regulating the flavor-related volatile flavor profile of chicken meat through dietary CUR supplementation. This approach holds promise for the development of high-quality poultry products with enhanced flavor stability.