Abstract

The marketable age for Chinese indigenous chickens often coincides with the onset of egg production, yet how this key physiological transition affects meat quality is not well-understood. In this study, ten hens with similar body weights at the onset of lay (5% egg production) were randomly selected and slaughtered from both pre- and post-lay groups. The results revealed that the onset of lay significantly improved meat quality. Compared to pre-lay hens, post-lay chickens produced meat with higher levels of fat, protein, beneficial polyunsaturated fatty acids, and essential amino acids. This transition also enriched the meat with various glycerophospholipids that enhance both its nutritional value and flavor. We found that these positive changes might be driven by the upregulation of oxidative phosphorylation genes, which actively remodeled the lipid and metabolite profile of chicken meat. These results provide a clear biological rationale for marketing chickens after the onset of egg production, offering producers a data-driven strategy to consistently deliver superior-quality meat.