Bacterial Community and Spoilage Profiles Shift in Response to Packaging in Yellow-Feather Broiler, a Highly Popular Meat in Asia

Abstract

The consumption of yellow-feathered broiler has been advocated for purchasing with chilled meat rather than live broilers in Asia due to the outbreaks of animal influenza. Here, the microbial community of chilled yellow-feathered broiler response to modified-air packaging (MAP, 80% CO2/20% N2) and penetrated-air packaging (PAP, air-filling) during storage was revealed by a combination of whole-metagenome shotgun sequencing and traditional isolation methods, and the volatile organic compounds and proteolytic activity of representative dominant isolates were also accessed. The results revealed that MAP prolonged shelf life from 4 to 8 days compared to PAP, when the numbers of total viable counts and lactic acid bacteria reached more than 7 log CFU/g. Aeromonas, Acinetobacter, Escherichia, and Streptococcus occupied the bacteria communities in initial broiler carcasses. MAP dramatically increased the bacteria diversity during storage compared to PAP. Clear shifts of the dominant bacteria species were obviously observed, with the top genera of Aeromonas, Lactococcus, Serratia, and Shewanella in MAP, whereas the microbial communities in PAP were largely dominated by Pseudomonas. The isolates of Pseudomonas from PAP carcasses and Aeromonas from MAP carcasses displayed strong proteolytic activities. Meanwhile, the principal component analysis based on the volatile organic compounds indicated that the metabolic profiles greatly varied between each treatment, and no link between the natural odor of spoilage meat in situ and the volatile odor of the dominant isolates incubated in standard culture was found. These data could lead to new insights into the bacteria communities of yellow-feathered broiler meat during storage and would benefit the development of novel preservative approaches.

Dynamic changes of the bacterial communities in roast chicken stored under normal and modified atmosphere packaging

“…This result is also similar to the report by Wang, Zhang, et al. (), who studied the bacterial community in yellow‐feather chickens stored in normal air packaging. With MAP, Halomonas , Acinetobacter , and Vibrio became the dominant bacteria in the roast chicken by day 14, and the sum of the relative species abundances of the three microorganisms was >50%.…”

“…This result is similar to the report by Wang, Zhang, et al. (), who studied the microbial diversity of the Yellow‐Feather Broiler in MAP and air packaging.…”

Dietary supplementation with pioglitazone hydrochloride and chromium methionine manipulates lipid metabolism with related genes to improve the intramuscular fat and fatty acid profile of yellow‐feathered chickens

“…Moreover, with an improvement in living standards, consumers are demanding healthier, safer, tastier, and more nutritious poultry . The yellow‐feathered chicken is characterized by a pleasant flavor and delicate taste, and its meat quality is obviously suitable for a variety of cuisines . However, yellow‐feathered chicken consumption patterns have changed the demand for freshly killed chickens to a demand for chilled chickens; thus, meat quality and shelf life must meet higher requirements …”

Effects of dietary supplemented of γ-amino butyric acid on growth performance, blood biochemical indices and intestinal morphology of yellow-feathered broilers exposed to a high temperature environment

“…Yellow-feathered broilers are widely distributed in the Southeast Asia, which were reported to have fresher meat and a more delicious taste compared to other strains of birds (Wang et al 2017). However, these broilers are typically free range allowing them to be easily affected by the thermal environment.…”