Influence of fermented feed on lipid composition and volatile flavor profile of duck eggs: Insights from multi-omics analysis

文献类型： 外文期刊

第一作者： Dong, Qishan

作者： Dong, Qishan;Lu, Lizhi;Gu, Tiantian;Tian, Yong;Zong, Yibo;Zeng, Tao;Dong, Qishan;He, Jun;Lu, Lizhi;Gu, Tiantian;Tian, Yong;Zong, Yibo;Zeng, Tao;Sun, Jing;Huang, Yu;Fu, Qiuling

作者机构：

关键词： Volatile flavor; Duck eggs; Lipidomics; Fermented feed; Off-odor

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 28 卷

页码：

收录情况： SCI

摘要： This study employed a multi-omics approach to examine the impact of feed fermentation on the lipid profile and volatile flavor of duck eggs. Sensory evaluation and GC x GC-TOFMS analyses demonstrated that microbial fermentation in feed significantly reduced the off-odor of duck eggs. Among the thirty-nine differential volatile compounds identified, six-namely 3-methylbutanal, 1-octen-3-ol, hexanal, acetophenone, 2-heptanone, and 2pentylfuran-were likely responsible for the alteration in yolk aroma. Lipidomics and metabolomics identified twenty-five key differential lipids (p < 0.05, VIP > 1.85) and a modified metabolic pathway associated with linoleic acid (LA), involving four metabolites. Correlation analysis revealed significant associations between LAcontaining lipids (e.g., DG (18: 2/18:2)), LA metabolites, and differential volatiles (e.g., 3-methylbutanal) (p < 0.05). These results provide insights into the mechanisms underlying off-odor reduction and offer a potential strategy for enhancing the flavor profile of duck eggs.

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