Carbohydrate metabolism and phosphorylation cascades regulate flavor formation in chicken meat

The flavor of chicken meat is a major determinant of consumer preference, yet its genetic basis remains poorly understood. Here, we integrated volatile metabolomics, RNA-seq, proteomics, and phosphoproteomics of breast muscle from Qingyuan partridge chicken (QPC) and Cobb broiler (CB). 318 volatile compounds were detected, among which eight (2-pentylfuran, isophorone, 2-undecanone, benzaldehyde, pentanal, 2-heptanone, ethyl acrylate, and 1-octanol) were key differentiators between breeds. Multi-omics analysis revealed carbohydrate metabolism genes (GPI, PGM1, FBP2, LDHA, PGAM1, PGK2, LDHB, PFKM, PKLR, ALDOA, LOC107050559) significantly correlated with key volatile compounds, with GPI and LDHA correlated with all key compounds across expression and phosphorylation levels. Importantly, we identified a PPP1R3A-PPP1CA-GYS1 phosphorylation axis that regulates glycogen metabolism and thereby influences precursor content for Maillard reactions. These findings suggest that carbohydrate metabolism and its phosphorylation cascades may contribute to meat flavor, providing a molecular basis for genetic improvement in poultry. • Eight key volatile compounds differentiating QPC and CB flavor were identified. • Carbohydrate metabolism is associated with breed-related differences in chicken meat flavor. • PPP1CA–PPP1R3A–GYS1 emerges as a candidate axis potentially linking glycogen-related regulation and Maillard precursor availability.