Omics based technology application in poultry meat research

Authors: ZHOU, HUAIJUN - University Of California, Davis; QUACH, AUSTIN - Dalton Bioanalytics; NAIR, MAHESH - Colorado State University; ABASHT, BEHNAM - University Of Delaware; Kong, Byungwhi; Bowker, Brian

Submitted to: Poultry Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/4/2024
Publication Date: 12/5/2024
Citation: Zhou, H., Quach, A., Nair, M., Abasht, B., Kong, B.C., Bowker, B.C. 2025. Omics based technology application in poultry meat research. Poultry Science. 104(1):104643.
DOI: https://doi.org/10.1016/j.psj.2024.104643

Interpretive Summary: Decreased qualities of chicken breast meats including woody breast and spaghetti meat conditions have caused huge economic losses in global poultry production. This symposium paper is derived from presentations in the omics symposium held at the 2024 Poultry Science Association Annual Meeting in Louisville, Kentucky to address utilizations of various omics technologies including genomics, transcriptomics, proteomics, metabolomics, and lipidomics in the research area of meat quality and other complex traits in chicken and livestock.

Technical Abstract: Omics techniques, including genomics, transcriptomics, proteomics, metabolomics, and lipidomics, analyze entire sets of biological molecules to possibly obtain comprehensive knowledge on a particular phenotype. These approaches have been extensively utilized to identify both biomarkers and etiological mechanisms for disease conditions in livestock and poultry. The purpose of this symposium is not only to focus on how recent omics technologies can be used to gather, integrate, and interpret data produced by various methodologies in poultry research, but also highlight how omics and bioinformatics have increased our understanding of poultry meat quality problems and other complex traits. This Poultry Science Association symposium paper include 5 sections that cover: 1) functional annotation of cis-regulatory elements in the genome informs genetic control of complex traits in poultry, 2) mass spectrometry for proteomics, metabolomics, and lipidomics, 3) proteomic approaches to investigate meat quality, 4) spatial transcriptomics and metabolomics studies of wooden breast disease, and 5) multi-omics analyses on chicken meat quality and spaghetti meat. These topics provide insights into the comprehensive understanding of the molecular components that contribute to the structure, function, and dynamics of the underlying mechanisms influencing meat quality traits, including chicken breast myopathies. This information will ultimately contribute to improve quality of poultry products.