Microbial fermented feed affects flavor amino acids and yolk trimethylamine of duck eggs via cecal microbiota-yolk metabolites crosstalk

文献类型： 外文期刊

第一作者： Tian, Yong

作者： Tian, Yong;Zhang, Ruikun;Li, Guoqin;Zeng, Tao;Chen, Li;Xu, Wenwu;Gu, Tiantian;Tao, Zhengrong;Lu, Lizhi;Tian, Yong;Li, Guoqin;Zeng, Tao;Chen, Li;Xu, Wenwu;Gu, Tiantian;Lu, Lizhi;Du, Xizhong

作者机构：

关键词： Microbial fermented feed; Intestinal morphology; Gut microbiota; Yolk metabolites; Duck egg flavor

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 430 卷

页码：

收录情况： SCI

摘要： 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.

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