Multi-Omics Analysis of the Effects of Sex on Flavor Formation in Xichuan Black-Boned Chicken Meat

Black-boned chicken is a native and valuable breed that is very important in the meat products of China. However, the molecular mechanisms underlying differences in muscle flavor between sexes remain unclear. In this study, 360-day-old male (BM, n = 6) and female (BF, n = 6) Xichuan black-boned chickens were used to screen differential lipids and differential flavor compounds in breast muscle tissue by lipidomics and flavoromics. This was followed by multivariate statistical analysis, functional enrichment and correlation network analysis of the differential lipids and flavor compounds obtained. Lipidomics identified 419 differential lipids associated with BM vs. BF, which were mainly enriched in glycerolipid metabolism and metabolic pathways. Flavoromics analysis identified 61 differential flavor compounds, and enrichment analysis showed that the terpenoid backbone biosynthesis pathway may be correlated with chicken muscle flavor formation. Correlation analysis revealed that triglyceride-type lipid molecules were closely related to the flavor compound 3-ethyl-2-methylheptane. These findings provide novel insights into the sex-related differences in the meat quality of Xichuan black-boned chickens, offering important data for their recognition and evaluation.