Modulation of broiler plasma metabolic spectrum by the addition of lysine residue to the diet.

ABSTRACT

Flavour is an important factor in evaluating meat quality, and amino acids and fats are important components affecting meat flavour. In this study, we evaluated the relationship between the variation of lysine residue addition and the slaughter performance and meat quality of broilers, which decreased with the addition of lysine residues but improved the meat quality of the broilers. 10% lysine residue addition was the most beneficial for reducing feed cost and improving meat quality. Meanwhile, the plasma metabolites of broilers fed increasing concentrations of lysine residue supplemented feeds were analysed using liquid chromatography-mass spectrometry (LC-MS). Principal component analysis (PCA) and partial least square discriminant analysis (OPLS-DA) were used screen, the differential metabolites induced by lysine residue. In the broilers 29, 37, 63, 87, 80 and 111 differential metabolites were detected (p < 0.05). Amongst them, 3-iodotyrosine, N-methyl-L-glutamic acid, coumaraldehyde, 2-dimethylphenol, N-methylnicotinamide and L-erythrone were the common differential metabolites between group A and groups B, C, D, E, F and G. The addition of lysine residue was positively correlated with alanine aminotransferase (p < 0.05, r = 0.942) and high-density lipoprotein cholesterol (p < 0.05, r = 0.798) and negatively correlated with aspartate aminotransferase (p < 0.05, r = 0.822). According to the classification of differential metabolites and their enriched pathway analysis, differential metabolites mainly caused changes in amino acid and lipid metabolism. Our study shows that a certain proportion of lysine residue in diet affects the specific metabolic pathway of broilers, which may affect amino acid and fat metabolism by regulating alanine aminotransferase, aspartate aminotransferase and high-density lipoprotein cholesterol, ultimately affecting the flavour.