Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile

文献类型： 外文期刊

第一作者： Zhao, Wanqiu

作者： Zhao, Wanqiu;Wang, Yunzhu;Du, Jianke;Sun, Chongbo;Tian, Yong;Chen, Li;Gu, Tiantian;Lu, Lizhi;Tian, Yong;Chen, Li;Gu, Tiantian;Lu, Lizhi;Song, Minquan

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关键词： Dendrobium officinale leaves; Broiler; Meat quality; Fatty acids; Volatile compounds

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 22 卷

页码：

收录情况： SCI

摘要： Dendrobium officinale leaves (DOL) contain many active ingredients with various pharmacological effects, but are still ineffectively utilized. To investigate the feasibility of developing DOL as a feed additive, it is necessary to determine whether dietary supplementing DOL had any effect on meat quality and flavor. Our results showed that supplementation with DOL decreased the shear force while increased the pH and fat content in breast meat. Meat from DOL-fed chickens had higher levels of n-3 polyunsaturated fatty acids (PUFAs) and n-6 PUFAs, but lower n-6/n-3 ratios. Moreover, volatile compounds profile indicated that contents of aldehydes, including hexanal, pentanal, and heptanal, etc.), which were identified as the key volatile compounds in chicken meat, exhibited noteworthy rise in DOL intake groups. Octanal, 1-octen-3-ol, and 2-pentylfuran also contributed greatly to the meat overall aroma. These data provide a foundation for the comprehensive utilization of DOL as a feed additive with antibiotic substitution potential.

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