# Using Integrated Microbiome–Metabolome–Genome Axis Data to Elucidate the Mechanism by Which Polyphenol Content in the Extract from C. osmantha Leaves (PECOL) Regulates Broiler Flavor

## TL;DR

This study shows how polyphenols from C. osmantha leaves improve chicken flavor by changing gut microbes and metabolites linked to fat and sugar metabolism.

## Contribution

The study reveals a novel mechanism by which PECOL regulates chicken flavor through the microbiome-metabolome-genome axis.

## Key findings

- PECOL supplementation enhanced breast meat flavor and increased fatty acid ethyl ester compounds.
- Gut microbiota composition was reshaped, with enrichment of Firmicutes taxa like g_Massilistercora.
- Metabolites linked to lipid and glucose metabolism correlated with g_Massilistercora and may interact with GPAT4 to regulate flavor.

## Abstract

The quality and flavor of chicken meat are the key factors that influence consumers’ purchase decisions. Recent studies have demonstrated that polyphenol can modulate meat quality. In this study, an integrated multi-omics approach was utilized to systematically identify the regulatory effect of dietary supplementation with polyphenols extracts of C. osmantha leaves (PECOL) on chicken flavor. It was found that dietary PECOL supplementation enhanced breast meat flavor and increased fatty acid ethyl ester compounds in the breast muscle. Moreover, PECOL supplementation reshaped the composition and proportions of gut microbiota across multiple taxonomic levels, with a notable enrichment of taxa within the phylum Firmicutes (e.g., g_Massilistercora). Furthermore, the addition of PECOL altered the contents of cecal metabolites related to lipid and glucose metabolism, such as PC (14:1(9Z)/21:0), PC (P-16:0/15:1(9Z)), LysoPE (20:4(8Z, 11Z, 14Z, 17Z)/0:0), and glycerol 3-phosphate. Notably, we found that g_Massilistercora was significantly correlated with the content of these metabolites related to lipid and glucose metabolism. Further analysis revealed that these metabolites might interact with GPAT4 to jointly regulate chicken flavor. These findings further clarify the regulatory role played by PECOL in shaping the flavor of broiler meat.