Gong Ping, Ye Shengqiang, Chen Xing, Wang Lixia, Qian Yunguo, Zhai Mingli, Yang Yu
Animal Husbandry and Veterinary Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan, Hubei, China.
Front Mol Biosci. 2025 May 30;12:1558907. doi: 10.3389/fmolb.2025.1558907. eCollection 2025.
This study aimed to explore the impact of breeds on the lipid composition and flavor substances in duck pectoral muscles. In this study, 63-day-old Wuqin 10 ducks (WQ) and Cherry Valley ducks (CV) were selected as the research objects. The pectoral muscle tissues were collected. The composition of volatile flavor substances in pectoral muscles was detected by using headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry. The lipid composition of pectoral muscles was determined by liquid chromatography-mass spectrometry, and the differentially expressed genes in duck pectoral muscles were determined by a high-throughput sequencer. Through integrated analysis, the main substances and main genes that affect the flavor of ducks were identified. The results showed that the detection results of flavor substances indicated that eight differential volatile compounds were screened out in the comparison between WQ ducks and CV ducks, namely, 4(1H)-Pyridinone, 2, 3-dihydro-1-methyl-, 1-Octen-3-ol, Hexanoic acid, trans-4-tert-butylcycloheptanol, 1-Octanol, 2, 4-Decadienal, (E, E)-, N, N'-Diacetylethylenediamine, Pyrimidine, 4-butyl-3, 4-dihydro-5-methyl-. The differential volatile compounds were mainly manifested in hydrocarbons, aldehydes and ketones, esters. A total of 86 differential lipids were screened out in the comparison between WQ ducks and CV ducks. Among them, the lipid differences between WQ and CV ducks were mainly in triglycerides (TG), phosphatidylcholines (PC) and glycerophospholipids (PE). A total of 500 differentially expressed genes were screened out in the comparison between WQ ducks and CV ducks. These differentially expressed genes were mainly involved in pathways such as glycerolipid metabolism, fatty acid degradation, and regulation of lipolysis in adipocytes. In summary, this study screened and determined that eight volatile organic compounds were the key aroma substances in the pectoral muscles of the two groups of ducks, and 86 differential lipids could distinguish the pectoral muscles of the two groups of ducks. Triglycerides (TG), phosphatidylcholines (PC) and glycerophospholipids (PE) played a crucial role in the formation of volatile compounds in pectoral muscles. The differentially expressed genes and might play an important role in the generation of flavor substances in duck pectoral muscle tissues.
本研究旨在探讨品种对鸭胸肌脂质组成和风味物质的影响。本研究选取63日龄的吴勤10鸭（WQ）和樱桃谷鸭（CV）作为研究对象。采集胸肌组织。采用顶空固相微萃取结合全二维气相色谱 - 飞行时间质谱法检测胸肌中挥发性风味物质的组成。采用液相色谱 - 质谱法测定胸肌的脂质组成，采用高通量测序仪测定鸭胸肌中的差异表达基因。通过综合分析，鉴定出影响鸭肉风味的主要物质和主要基因。结果表明，风味物质检测结果显示，在WQ鸭和CV鸭的比较中筛选出8种差异挥发性化合物，即4(1H)-吡啶酮，2,3 - 二氢 - 1 - 甲基 - 、1 - 辛烯 - 3 - 醇、己酸、反式 - 4 - 叔丁基环庚醇、1 - 辛醇、2,4 - 癸二烯醛，(E,E)-、N,N'-二乙酰乙二胺、嘧啶，4 - 丁基 - 3,4 - 二氢 - 5 - 甲基 - 。差异挥发性化合物主要表现在烃类、醛类、酮类、酯类。在WQ鸭和CV鸭的比较中总共筛选出86种差异脂质。其中，WQ鸭和CV鸭之间的脂质差异主要体现在甘油三酯（TG）、磷脂酰胆碱（PC）和甘油磷脂（PE）上。在WQ鸭和CV鸭的比较中总共筛选出500个差异表达基因。这些差异表达基因主要参与甘油脂质代谢、脂肪酸降解和脂肪细胞中脂解调节等途径。综上所述，本研究筛选并确定8种挥发性有机化合物是两组鸭胸肌中的关键香气物质，86种差异脂质可以区分两组鸭的胸肌。甘油三酯（TG）、磷脂酰胆碱（PC）和甘油磷脂（PE）在胸肌挥发性化合物的形成中起关键作用。差异表达基因可能在鸭胸肌组织风味物质的产生中起重要作用。
