Genomic statistical profiles and genetic parameter of taste-active compounds in breast meat of the Korean native chicken red brown line

다국어 초록 (Multilingual Abstract)

Improving the flavor of chicken meat while maintaining productivity has become an important goal in poultry breeding. This study investigated the genetic characteristics of 20 taste-active compounds (TACs) and carcass weight (CW) in the Korean native chicken red-brown line. The TACs encompassed a wide range of metabolites, including free amino acids, peptides, organic acids, and nucleotide-related compounds. Genetic parameters were estimated using data from 829 birds, applying a multi-trait genomic model. Most TACs showed moderate heritability. Among them, inosine and carnosine stood out with relatively high heritability estimates of 0.45 and 0.34, respectively, indicating strong potential for genetic improvement. Trait correlations reflected known metabolic relationships. For example, leucine and methionine were positively correlated with a coefficient of 0.68, while inosine and its metabolic precursor inosine-5-monophosphate (IMP) showed a strong negative correlation of 0.71, suggesting regulatory competition. In addition, several TACs demonstrated undesirable associations with CW. Acetate, in particular, had a phenotypic correlation of -0.44 with CW, implying that selection for flavor-related traits may affect growth performance if not properly balanced. These findings reveal that many flavor compounds are under moderate genetic control and have biologically meaningful interactions. Integrating these compounds into breeding objectives can help develop chickens with improved sensory qualities while maintaining acceptable production levels. This strategy supports a more consumer-oriented approach to native chicken breeding.