Comparison of the fatty acids composition and small molecular metabolites between Yanjin Blackbone Chicken and Piao chicken meat

Rong Jia1,2, Wen Xun1,2, Guozhou Liao2,*, Yuan Yang1,2, Guiying Wang1,2
Author Information & Copyright
1College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
2Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
*Corresponding Author: Guozhou Liao. E-mail:

© Copyright 2023 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jun 06, 2023 ; Revised: Aug 24, 2023 ; Accepted: Sep 07, 2023

Published Online: Sep 08, 2023


The fatty acid composition and small molecular metabolites in breast and leg meat of Yanjin blackbone chickens (YBC) and Piao chickens (PC) were detected by gas chromatography-mass spectrometry and liquid chromatography-quadrupole static field orbital trap mass spectrometry. Thirty-two fatty acids were detected, and the total fatty acid content of PC was significantly higher than that of YBC (p < 0.05). Oleic acid, linoleic acid, palmitic acid, stearic acid, and arachidonic acid were the main fatty acids in the two chicken varieties, and the composition of fatty acids in the two varieties were mainly unsaturated fatty acids (UFA), being more than 61.10% of the total fatty acids. 106 and 67 small molecular metabolites were identified under positive and negative ion modes, respectively. Meanwhile, 12 and 16 compounds were screened out from chicken legs and chicken breasts of YBC and PC, respectively, which had important contributions to the differences between groups. 

Keywords: GC-MS; LC-Q-Exactive-MS; fatty acids; small molecular metabolites