Comparative Analysis of the Gut Microbial Composition and Meat Flavor of Two Chicken Breeds in Different Rearing Patterns

Table 1

Flavor compounds in the FR and CR chicken.

RT (min)	Component	Relative content (%)
		C-FR	C-CR	Q-FR	Q-CR
2.083	Ethyl alcohol	0.26 ± 0.004	0.09 ± 0.002	2 ± 0.017	0.04 ± 0.001
3.025	Ethyl acetate	0.14±0.0003	0.01 ± 0.0001	0.26 ± 0.001	0.21 ± 0.002
4.467	Pentanal	6.14 ± 0.012	4.73 ± 0.014	4.49 ± 0.016	1.96 ± 0.012
6.633	1-Pentanol	1.34 ± 0.012	1.13 ± 0.011	0.71 ± 0.007	0.45 ± 0.004
7.808	Hexanal	30.46 ± 0.029	28.42 ± 0.035	28.49 ± 0.050	16.58 ± 0.042
9.633	(E)-2-Hexenal	0.24 ± 0.002	0.25 ± 0.001	0.35 ± 0.002	-
10.2	1-Hexanol	0.44 ± 0.0005	0.42 ± 0.004	0.21 ± 0.002	-
10.858	4-Hedroxy-4-methyl-6-phenyltetrahydropyran-2-one	-	-	0.62 ± 0.003	-
10.867	2-Heptanone	0.79 ± 0.002	0.15 ± 0.002	-	0.26 ± 0.002
11.275	Heptanal	4.22 ± 0.013	3.27 ± 0.013	1.95 ± 0.004	1.50 ± 0.005
11.658	Oxime-, methoxy-phenyl-	1.04 ± 0.001	0.36 ± 0.004	0.89 ± 0.002	1.20 ± 0.009
11.95	Butyrolactone	0.02 ± 0.0002	0.06 ± 0.0004	0.07 ± 0.0004	0.02 ± 0.0003
13.083	(Z)-2-Heptenal	2.22 ± 0.012	1.21 ± 0.006	0.65 ± 0.005	0.30 ± 0.002
13.233	Benzaldehyde	0.92 ± 0.001	1.05 ± 0.002	1.58 ± 0.005	1.50 ± 0.003
13.517	1-Heptanol	1.19 ± 0.006	0.74 ± 0.005	0.41 ± 0.0007	0.46 ± 0.003
13.717	1-Octen-3-one	0.17 ± 0.001	0.98 ± 0.015	0.11 ± 0.0004	0.08 ± 0.001
13.825	1-Octen-3-ol	2.96 ± 0.007	2.64 ± 0.010	1.67 ± 0.002	0.81 ± 0.008
13.967	2,3-Octanedione	-	-	2.13 ± 0.005	0.97 ± 0.002
14.075	2-Pentylfuran	3.33 ± 0.010	0.42 ± 0.004	-	-
14.083	β-myrcene	4.27 ± 0.025	-	3.25 ± 0.004	0.74 ± 0.005
14.375	Ethyl hexanoate	0.38 ± 0.003	-	0.36 ± 0.170	-
14.525	Octanal	3.50 ± 0.011	1.99 ± 0.017	2.00 ± 0.004	1.78 ± 0.009
14.775	(E,E)-2,4-Heptadienal	0.19 ± 0.002	0.03 ± 0.0003	0.09 ± 0.001	-
15.325	D-limonene	9.77 ± 0.059	5.67 ± 0.054	15.19 ± 0.030	8.67 ± 0.027
15.767	(Z)-3,7-Dimethyl-1,3,6-octatriene	0.09 ± 0.001	-	0.11 ± 0.0002	-
16.125	(E)-2-Octenal	1.77 ± 0.010	0.86 ± 0.007	0.72 ± 0.001	0.23 ± 0.002
16.375	(E)-2-Octen-1-ol	0.50 ± 0.001	0.84 ± 0.008	0.17 ± 0.001	0.14 ± 0.0003
16.475	1-Octanol	1.56 ± 0.007	0.93 ± 0.008	0.51 ± 0.002	0.65 ± 0.003
16.817	3-Octanone, 2-methyl-	1.07 ± 0.012	2.10 ± 0.003	-	-
17.133	2-Pentyl butyrate	0.47 ± 0.0007	-	0.22 ± 0.0004	0.09 ± 0.0009
17.425	Nonanal	3.41 ± 0.009	2.28 ± 0.021	1.93 ± 0.007	2.21 ± 0.008
18.333	1-Eicosanol	0.12 ± 0.001	-	-	-
18.708	2-Undecenal	0.07 ± 0.001	0.12 ± 0.001	0.23 ± 0.001	0.20 ± 0.0003
18.892	(E)-2-Nonenal	0.54 ± 0.004	0.29 ± 0.001	0.27 ± 0.001	0.17 ± 0.001
19.017	4-Ethylbenzaldehyde	0.15 ± 0.0002	-	-	-
19.783	Cis-4-decenal	0.09 ± 0.0001	0.05 ± 0.0005	0.05 ± 0.0004	0.05 ± 0.0002
20.067	Decanal	0.22 ± 0.001	0.23 ± 0.001	0.21 ± 0.0004	0.18 ± 0.0006
20.333	(E,E)-2,4-Nonadienal	0.30 ± 0.003	0.09 ± 0.0004	0.05 ± 0.0001	0.04 ± 0.0003
20.775	2-Methyl-1-indanol	0.05 ± 0.0006	0.02±5.77E-05	0.01±5.77E-05	0.03 ± 0.0004
21.067	(S)-2-Cyclohexen-1-one, 2-methyl-5-(1-methylethenyl)-	0.09 ± 0.0005	0.03 ± 0.0002	0.09 ± 0.0002	0.02 ± 0.0004
21.450	(E)-2-Decenal	0.96 ± 0.008	0.28 ± 0.002	0.32 ± 0.001	0.29 ± 0.001
22.442	Pentadecanal	0.04 ± 0.001	0.02 ± 0.0002	0.02 ± 0.002	0.40 ± 0.003
22.692	(E,E)-2,4-Decadienal	0.43 ± 0.003	0.14 ± 0.001	0.30 ± 0.002	0.18 ± 0.0004
23.133	3-Nonen-2-one	0.06 ± 0.0005	0.05 ± 0.0002	0.05 ± 0.0002	0.03 ± 0.0002
23.617	2-Undecenal	0.44 ± 0.004	0.13 ± 0.001	0.23 ± 0.001	0.20 ± 0.0003
24.475	Dodecanal	0.06 ± 0.0001	0.05 ± 0.0003	0.07 ± 0.00	0.07 ± 0.0005
24.848	Benzo[b]thiophene, 2,5-dimethyl-	0.10 ± 0.0007	0.07 ± 0.0006	0.13 ± 0.0008	0.09 ± 0.0005
25.642	1-Tridecanol	0.06 ± 5.77E-05	0.05 ± 0.0003	0.03 ± 0.0002	0.12 ± 0.001
25.783	Heptyl hexanoate	0.02 ± 0.00	0.01 ± 0.0002	0.04 ± 5.77E-05	0.02 ± 0.0002
25.942	1-Tetradecanol	0.02 ± 0.0002	-	0.03 ± 0.0002	-
26.167	Butylated hydroxytoluene	0.15 ± 0.001	0.06 ± 0.0003	-	-
27.683	Heneicosane	1.08 ± 0.099	1.07 ± 0.403	2.35 ± 0.220	5.14 ± 2.11
27.925	Tetradecanal	0.07 ± 0.0002	0.14 ± 0.0005	0.14 ± 0.0008	0.23 ± 0.002
28.367	Decanoic acid decyl ester	0.11 ± 0.001	0.04 ± 0.0002	0.25 ± 0.001	-
30.858	Hexadecanal	0.09 ± 0.0003	0.04 ± 0.0004	0.10 ± 0.001	0.10 ± 0.001
31.442	Diisobutyl phthalate	1.76 ± 0.006	1.77 ± 0.005	5.21 ± 0.006	3.73 ± 0.008
35.142	Oleic acid	0.09 ± 0.0008	0.03 ± 0.0003	0.15 ± 0.001	-

RT, retention time.
Asterisk () represents a significant difference in the amount of volatile compounds between the FR and CR chicken breast meats within the same breed: P < 0.05; P < 0.01.