Molecular Mechanism of Ppmlj Regulates Chicken Meat Flavor Formation Based on Phosphoproteomic and Metabolome

Consumers are increasingly concerned about the quality of meat products, and the smell and flavor of meat can affect the purchase of meat products by consumers. Here, to systematically identify the genetic regulation of meat flavor differences in different broiler breeds, a combination of metabolomics and transcriptomics. Protein phosphatase magnesium/manganese-dependent 1J (PPM1J) was one of the genes with the highest differential expression and connectivity among meat taste related metabolites. It is known to regulate a range of biological processes by modulating reversible protein phosphorylation. we found that facilitates proportion of small myofiber (≤ 250 μm2) and significantly up-regulate the content 1-stearoyl-2-docosahexaenoyl-sn-glycero-3-phosphocholine, glycine, and hypoxanthine was significantly up-regulated with PPM1J knockdown. Mechanistically, we found that most of the downregulated phosphopeptides were related to actin binding and muscle fibre development-related proteins in PPM1J knockdown muscle. Our study provides a basis for further understanding the molecular mechanism of meat flavor formation in broiler.