Comparison and Transcriptome Analysis of Free Fatty Acids in Abdominal Fat of Different Chicken Breeds
In order to explore the candidate genes of free fatty acids in chicken abdominal fat,the composition and content of free fatty acids were determined in Xinghua chicken,Shalan chicken,Qingyuan partridge chicken,Beard chicken,Huaixiang chicken,Wenchang chicken and Gushi chicken at the market age,and transcriptomic sequencing was performed on chickens with large differences in free fatty acids.The results showed that the contents of C18∶1n9c,C16∶0 and C18∶0 in abdominal fat of Beard chicken were significantly higher than those of other 6 breeds(P<0.05),C18∶2n6c in abdominal fat of Qingyuan partridge chicken was significantly higher than that of other 6 breeds(P<0.05),and C16∶1n7 of Shalan chicken was significantly higher than that of Gushi chicken,Xinghua chicken and Qingyuan partridge chicken(P<0.05).In addition,the C20∶4n6 in abdominal fat of Xinghua chicken was not only significantly higher than that of Gushi chicken,Huaixiang chicken,Wenchang chicken and Shalan chicken(P<0.05),but the C20∶4n6 in abdominal fat of Xinghua chicken was the most different from that of Gushi chicken,and the difference multiple of C18∶3n3 was also larger(P<0.05).The differential free fatty acids and differential genes were significantly enriched in α-linolenic acid metabolism pathways(P<0.05).The down-regulation of ABHD3,PINK1,ACOX1,OSBPL2,GPD2,STAU1,ALDH2,CIDEA,TLCD1,IGFBP2 and IRS2 genes was significantly negatively correlated with the content of C18∶3n3/C20∶4n6(P<0.01).The results showed that there were differences in the content of main fatty acids in abdominal fat of different breeds.Through the combined analysis of metabolome and transcriptome,11 genes related to the formation of flavor-related C20∶4n6 and C18∶3n3 were found in abdominal fat of Gushi and Xinghua chickens,which provided theoretical basis for the subsequent study of free fatty acids related to flavor.
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