Effect of fermented feed on volatile flavor of duck meat through fatty acid metabolism pathways in gut microbiota and muscle
文献类型： 外文期刊
作者： Xu, Ligen 1 ; Mao, Tingting 1 ; Jiang, Chunqing 1 ; Cai, Zhaoxia 2 ; Zeng, Tao 1 ; Tian, Yong 1 ; Feng, Weifeng 1 ; Lu, Lizhi 1 ; Xu, Wenwu 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Anim Husb & Vet Sci, Zhejiang Prov Engn Res Ctr Poultry Breeding Ind &, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou 310021, Peoples R China
2.Huazhong Agr Univ, Coll Food Sci & Technol, Natl Res & Dev Ctr Egg Proc, Hubei Hongshan Lab, Wuhan 430070, Peoples R China
3.Ningbo Univ, Coll Food & Pharmaceut Sci, Key Lab Anim Prot Food Deep Proc Technol Zhejiang, Ningbo 315832, Peoples R China
4.Jinhua Jinwu Agr Dev Co, Jinhua 321000, Peoples R China
关键词： Fermented feed; Duck meat; Electronic nose; Transcriptomics; Metagenomics; Metabolomics
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）
ISSN： 2212-4292
年卷期： 2025 年 66 卷
页码：
收录情况： SCI
摘要： Fermented feed (FF) effectively safeguards animal health as an antibiotic alternative. Despite its growing use, research exploring its impact on the volatile flavor compounds of duck meat remains limited. To address this gap, this study aimed to uncover the fundamental mechanisms underlying FF's influence on these compounds through multi-omics technologies. FF led to significant differences in volatile flavor compounds and free fatty acids (FFAs) between groups. Precursor substances of five key flavor compounds were associated with these differential FFAs, with both cecal microbiota and muscle tissue sequencing highlighting lipid metabolism pathways. In the differential lipid metabolism pathways, key genes were identified that are involved in the regulation of intramuscular fat deposition and fatty acid composition. This research marks a crucial step in assessing antibiotic alternatives' impact on the meat flavor.
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