Summary
This narrative review synthesises current understanding of how lipid composition influences chicken meat flavour chemistry, with particular emphasis on integrated omics approaches to characterise the molecular basis of meat quality. The authors examine lipidomics as a tool for understanding flavour development in poultry and propose frameworks for multi-omics integration. The review identifies gaps in the literature and suggests future research priorities to link lipid profiles with sensory attributes and consumer acceptability in chicken meat production.
UK applicability
The review's findings on lipid composition and flavour chemistry are applicable to UK poultry production systems, though specific farming conditions (diet, breed, rearing system) would need investigation to determine how UK-specific production practices influence the lipid profiles discussed. Integration of these omics approaches could support UK quality assurance and premium marketing claims for poultry meat.
Key measures
Lipid composition, fatty acid profiles, volatile compounds, flavour-associated metabolites, omics methodologies (lipidomics, metabolomics, genomics)
Outcomes reported
The study examined the role of lipid profiles in determining chicken meat flavour characteristics and reviewed integrated omics approaches to understand the molecular basis of meat quality. It synthesises current knowledge on lipidomics applied to poultry production and identifies future research directions.
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