Residual feed intake (RFI) is considered a more accurate indicator of feed efficiency and is widely applied to determine the production performance of poultry. However, limited research has been conducted on the effects of RFI on the meat quality of hens. This study explored how different RFIs regulate meat quality in late-laying hens, dividing them into lowest (LRFI) and highest (HRFI) RFI groups. Regarding production performance, two groups showed no significant differences in body weight and egg production; however, the LRFI group exhibited reduced accumulation of liver and abdominal fat and more tender with a high intramuscular fat content. Mechanistic analysis demonstrated that the elevated levels of short-chain fatty acids (SCFAs) in the LRFI group activated FFAR2/3 signaling, which subsequently triggered the NRF1/AMPK/mTOR axis. Activation of this axis accelerated central carbon metabolism and enhanced mitochondrial oxidative metabolism as well as fatty acid β-oxidation. This coordinated metabolic reprogramming improved antioxidant capacity and maintained immune homeostasis, ultimately promoting a more favorable lipid deposition pattern and enhancing meat quality.
Gao et al. (Sun,) studied this question.