Xu Ligen, He Jun, Duan Mingcai, Chang Yuguang, Gu Tiantian, Tian Yong, Cai Zhaoxia, Jiang Chunqing, Zeng Tao, Lu Lizhi
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
Food Res Int. 2023 Dec;174(Pt 2):113679. doi: 10.1016/j.foodres.2023.113679. Epub 2023 Nov 5.
The present study aimed to examine the impact of lactic acid bacteria- fermented feed (FF) on the taste and quality of duck meat, in addition to elucidating the potential metabolomic mechanism at play. The findings revealed that ducks fed with FF exhibited elevated pH levels and reduced cooking loss in their meat when compared to the control group. In addition, the sensory evaluation and e-tongue analysis revealed that the tenderness, juiciness, umami, richness, saltiness, and sweetness of duck meat were all enhanced by feeding FF. Moreover, an examination of the metabolome using H nuclear magnetic resonance (H NMR) identified the principal differential metabolites that exhibited a correlation with taste, which included 2-aminoadipate, glucose, glycine, N-acetylcysteine, niacinamide, proline, and threonine. Furthermore, the differential metabolites that exhibited the greatest enrichment in duck meat could be primarily traced to glutathione metabolism, glycine, serine and threonine metabolism, taurine and hypotaurine metabolism. The potential factors contributing to the effect of FF and basic commercial duck feed (CF) were found to be primarily regulated via the aforementioned metabolic pathways. The study, therefore, offers a viable approach for enhancing the taste and quality of duck meat.
本研究旨在探讨乳酸菌发酵饲料（FF）对鸭肉风味和品质的影响，并阐明其潜在的代谢组学机制。研究结果显示，与对照组相比，喂食FF的鸭子肉的pH值升高，烹饪损失降低。此外，感官评价和电子舌分析表明，喂食FF可提高鸭肉的嫩度、多汁性、鲜味、丰富度、咸度和甜度。此外，利用氢核磁共振（H NMR）对代谢组进行检测，确定了与风味相关的主要差异代谢物，包括2-氨基己二酸、葡萄糖、甘氨酸、N-乙酰半胱氨酸、烟酰胺、脯氨酸和苏氨酸。此外，鸭肉中富集程度最高的差异代谢物主要可追溯到谷胱甘肽代谢、甘氨酸、丝氨酸和苏氨酸代谢、牛磺酸和亚牛磺酸代谢。研究发现，导致FF和基础商业鸭饲料（CF）产生效果的潜在因素主要通过上述代谢途径进行调控。因此，该研究为改善鸭肉风味和品质提供了一种可行的方法。
