Mass spectrometry-based metabolomics to reveal chicken meat improvements by medium-chain monoglycerides supplementation: Taste, fresh meat quality, and composition

•A total of 18 differential metabolites were identified in MG-treated chicken broth.•Dietary MG improves chicken broth taste with increased taste-active compounds.•A total of 36 differential metabolites were identified in MG-treated chicken meat.•Dietary MG improves meat quality with up-regulated creatine, l-anserine and IMP.•Amino acid and purine metabolism pathway contribute to MG-induced meat improvement. This study was conducted to reveal the differences of chicken fresh meat quality, composition and taste induced by medium-chain monoglycerides (MG) supplementation. Results demonstrated that both chicken broth and meat taste were improved by MG supplementation. The up-regulated l-carnosine, sarcosine, uridine and nicotinamide in the chicken broth of the MG group contributed to the umami and meaty taste. Dietary MG increased the total superoxide dismutase activity and amino acid content in the muscle of chicken breast and reduced the malondialdehyde content and drip loss. Moreover, meat metabolome revealed that creatine, betaine, l-anserine, inosine 5′-monophosphate, hypoxanthine, inosine and phospholipid, as well as amino acid and purine metabolism pathway connected to the improvements of meat quality, composition and taste of broilers by MG addition. In conclusion, these findings provide convincing evidence regarding the improvements of fresh meat quality, composition and taste of broilers by MG supplementation.