Comparison of Nutritional Attributes, Edible Quality, and Flavor Components between Chinese Indigenous Chickens and Commercial Broilers

Taihang chicken (TH), an indigenous Chinese breed, was highly valued for its rich flavor. However, its comprehensive characterization remained limited compared with that of commercial, white-feathered broilers (e.g., Lifeng chicken, LF). In this study, we evaluated the nutritional, edible, and volatile flavor profiles of TH and LF breast meat. Our results revealed that although TH displayed higher press loss (P<0.05) and cooking loss (P<0.05), it exhibited superior redness (P<0.05) and higher protein content (P<0.05). In addition, it was rich in two branched-chain amino acids, namely leucine (P<0.05) and isoleucine (P<0.05). Volatile compound analysis using GC-Q-Orbitrap-MS identified 205 compounds, with aldehydes dominating both breeds. Odor activity value (OAV) calculations highlighted 14 aroma-active compounds (OAV≥1) significantly enriched in TH (P<0.05), imparting fatty and roasted notes. The unique flavor and nutritional advantages of TH underscore its potential as a premium poultry product. This study provides insights into developing flavor-oriented branding strategies and enhancing the market competitiveness of indigenous chicken breeds.