Network pharmacology and molecular docking reveal the mechanism of Chinese herb ultrafine powder improving meat nutritional value in aged laying hens

This study investigated the effects of dietary Chinese herb ultrafine powder (CHUP) supplementation on meat quality, plasma biochemical parameters, and fatty acid and amino acid composition in pectoral muscles of aged laying hens. A total of 576 Xinyang black-feather laying hens (300-d-old) were randomly allocated to eight groups, including the control group (fed a basal diet) and different CHUP groups (details in ‘Materials and methods’ section). The trial lasted 120 d. The findings showed that L-LF and L-LF-T supplementation increased the contents of polyunsaturated fatty acids and unsaturated fatty acids (P < 0.05), while CHUP supplementation increased (P < 0.05) the total essential amino acid content in pectoral muscles. Network pharmacology analysis predicted that L-LF-T supplementation mainly influenced the PPAR signaling pathway, which is associated with meat quality. These findings suggest that CHUP supplementation can enhance the nutritional value of pectoral muscles, potentially through its association with the PPAR signaling pathway in aged laying hens.