State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Animal Science & Veterinary, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310021, China.
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Institute of Animal Science & Veterinary, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Food Chem. 2024 Jan 1;430:137008. doi: 10.1016/j.foodchem.2023.137008. Epub 2023 Jul 27.
Microbial fermented feed (MFF) has been demonstrated to improve nutritional status as well as promote animal health. However, only a few studies have focused on its effect on the flavor of animal products, and the potential underlying mechanisms remain poorly understood. Herein, egg amino acids and yolk trimethylamine (TMA), small intestine histomorphology, cecal microbiota and yolk metabolites were analyzed in MFF-treated ducks. The results showed that MFF significantly increased the flavor amino acids in duck eggs, along with reducing the yolk TMA. MFF caused an increase in beneficial cecal microflora, and regulated the bacteria involved in the metabolism of glucolipid, TMA and its N-oxide. Moreover, MFF regulated 34 annotated metabolites markedly enriched in four metabolic pathways. Correlation analysis showed that cecal microbiota and yolk metabolites were closely related to flavor-related indicators of duck eggs. Our study therefore provides a theoretical basis for improving avian egg flavor starting from the feed.
微生物发酵饲料（MFF）已被证明可以改善营养状况并促进动物健康。然而，只有少数研究集中在其对动物产品风味的影响上，其潜在的机制仍知之甚少。本研究分析了 MFF 处理对鸭子的蛋氨基酸和蛋黄三甲胺（TMA）、小肠组织形态、盲肠微生物群和蛋黄代谢物的影响。结果表明，MFF 显著增加了鸭蛋中的风味氨基酸，同时降低了蛋黄 TMA。MFF 增加了有益的盲肠微生物群，并调节了参与糖脂、TMA 及其 N-氧化物代谢的细菌。此外，MFF 还调节了四个代谢途径中 34 种注释代谢物。相关性分析表明，盲肠微生物群和蛋黄代谢物与鸭蛋风味相关指标密切相关。因此，本研究从饲料角度为改善禽蛋风味提供了理论依据。
