Study on lipid oxidation and key flavor substances formation regulated by AMPK of yellow feather chicken after slaughter

ZHENG Yue; CAO Mengnan; LYU Fujun; LIU Dengyong

doi:10.3969/j.issn.1673-0569.2024.04.002

Abstract：The aim of this study was to explore the pathway of AMPK regulating lipid oxidation and the formation of key flavor substances in postmortem yellow feather chicken.The relationship between AMPK activity and the formation of flavor substances during postmortem maturation were studied by using quantitative reverse transcription polymerase chain reaction.The gene expression of CPT-1 in each group was detected by RT-qPCR and western blotting,and the mechanism of AMPK regulating lipid oxidation was preliminarily clarified.The results showed that the phosphorylation levels of AMPK protein kinase in chicken breast and chicken leg were significantly different at 3-12 h after slaughter,but there was no different at 24 h.The results of gene and protein expressions showed that the expression of CPT-1 began to be up-regulated at 8 h after slaughter,and the expression levels were stable from 24 h to 48 h.At the same time,the quality and flavor substances of chicken were measured.The results showed that pH of breast and leg meat decreased significantly,L*value increased significantly,a*value and b*value changed significantly,shear force increased significantly,and variation of volatile flavor substances also remained consistent.The process of lipid oxidation during postmortem activation was studied.The results showed that the TBARS value of breast and leg meat increased significantly,the content of saturated fatty acids increased,and the content of unsaturated fatty acids decreased.In conclusion,the changes of AMPK phosphorylation activity of yellow feather chicken may be due to the targeted regulation of CPT-1 expression,and finally activation of fatty acid oxidation pathway was involved in the regulation of quality and related to the flavor substances formation.