Xichuan black-boned chicken is a premium Chinese local breed in Xichuan County, Henan Province, China. However, the flavor characteristics of Xichuan black-boned chicken meat have not been systematically studied. Lipidomics and flavoromics approaches were used to analyze DLMs (differential lipid molecules) and DFCs (differential flavor compounds) in breast muscle (BM, n = 6) and leg muscle (LM, n = 6) of black-boned chicken, to reveal molecular mechanisms affecting meat quality in chicken. Lipidomics analysis reveals that 354 differential lipids are the differential abundance between the two groups, of which 33 are up-regulated and 321 are down-regulated in the BM group. These differential lipids were mostly enriched in glycerolipid metabolism, glycerophospholipid metabolism, and metabolic pathways. Flavoromics results demonstrate that there are 70 differential flavors between the two groups. Of these flavors, 59 are down-regulated and 11 are up-regulated in the BM group. These differential flavor compounds are mainly enriched in insect hormone biosynthesis and terpenoid backbone biosynthesis. Integrated lipidomics and flavoromics analysis shows that TG-type lipids and dodecanenitrile flavors may be the major related pairs. These findings not only enhance the understanding of the mechanism of chicken meat flavor formation but also provide novel perspectives for the improvement of meat quality.

This study aimed to investigate the underlying mechanisms by which replacing soybean meal with different proportions of black soldier fly (BSF) larvae meal affects the antioxidant capacity, immune function, and intestinal health in Xichuan black-bone chickens. After feeding the diets with 0.0%, 3.9%, 7.8%, 11.7%, and 15.6% BSF powder for 56 days, twelve chickens were sampled from each group. The optimal addition group was determined. Compared with the control group, adding 11.7% BSF significantly increased serum T-AOC, SOD, IgA, IgM, IL-4, and IL-10 concentrations, while markedly reducing IL-1β, TNF-α, and IL-6 (p < 0.05) and improving spleen morphology. Adding 11.7% BSF significantly increased the duodenal villus-to-crypt ratio (V/C) and markedly elevated the ileal V/C (p < 0.05), and it significantly increased gene expression levels of duodenal Claudin-1, Occludin, and E-cadherin, jejunal Claudin-1, and ileal Claudin-1, Occludin, and E-cadherin (p < 0.05). Compared with the control group, the 11.7% addition group exhibited significant alterations in caecal microbiota composition (p < 0.05), with 10 distinct bacterial genera identified at the genus level. A total of 424 differentially expressed metabolites were identified. Correlation analyses revealed that adding 11.7% BSF may enhance immune function by regulating intestinal metabolites such as isovaleric acid, inosine, and tazarotenic acid via Akkermansia, Sphaerochaeta, and Blautia in the cecum. It may also improve gut health by modulating inosine through Sphaerochaeta and Blautia. This trial provides feasibility evidence for substituting soybean meal with BSF meal, offering scientific support for sustainable development in animal husbandry.