Guo Yuwei, Gu Yaling, Yang Lijiu, Aaqil Muhammad, Zhang Feng, Zheng Jingchuan, Zhang Zhen, Huang Xiaolin, Huang Yewei, Wang Ya, Zhao Cunchao
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
College of Science, Yunnan Agricultural University, Kunming 650201, China.
Food Chem X. 2025 Aug 4;29:102858. doi: 10.1016/j.fochx.2025.102858. eCollection 2025 Jul.
In order to solve the problem of loose meat quality and single flavor level of broiler chicken, the present study was conducted to improve the quality characteristics of chicken by incorporating unfermented (URH) and fermented (FRH) in basal diets. URH supplementation significantly improved meat textural properties, evidenced by increased hardness, gumminess and chewiness. Histomorphological analysis demonstrated denser myofibrillar structures in URH-treated samples, concomitant with elevated immobilized water content and reduced free water fraction, contributing to enhanced tenderness and juiciness. Compared to CON, supplementation of FRH increased volatile organic compounds (48.97 %), notably increasing the content of nitrogen oxides and sulfur-containing compounds, as well as saltiness, umami and richness, with higher alcohol (wine aroma) and ester (fruity) contents. Liquid chromatography-mass spectrometry (LC-MS) detected the coclaurine and L-aspartic acid as molecular mimetic candidates. Molecular simulations revealed stable binding of flavor compounds to myosin without conformational perturbation, primarily mediated by intermolecular interactions with residues Lys273 and Tyr135. These findings highlight the potential of to improve meat quality and flavor and also provide a theoretical framework for innovation in the field of feed.
为了解决肉鸡肉质松散和风味水平单一的问题，本研究通过在基础日粮中添加未发酵（URH）和发酵（FRH）成分来改善鸡肉的品质特性。添加URH显著改善了肉的质地特性，表现为硬度、胶黏性和咀嚼性增加。组织形态学分析表明，URH处理的样品中肌原纤维结构更致密，同时固定水含量增加，自由水比例降低，有助于提高嫩度和多汁性。与对照组相比，添加FRH增加了挥发性有机化合物（48.97%），显著增加了氮氧化物和含硫化合物的含量，以及咸味、鲜味和丰富度，酒精（葡萄酒香气）和酯（水果香气）含量更高。液相色谱-质谱联用（LC-MS）检测到荷包牡丹碱和L-天冬氨酸作为分子模拟候选物。分子模拟显示，风味化合物与肌球蛋白稳定结合，无构象扰动，主要由与残基Lys273和Tyr135的分子间相互作用介导。这些发现突出了[具体物质未明确，原文此处表述有误]改善肉质和风味的潜力，也为饲料领域的创新提供了理论框架。
