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Effects of lactic acid bacteria-derived fermented feed on the taste and quality of duck meat

文献类型： 外文期刊

作者： Xu, Ligen 1 ; He, Jun 2 ; Duan, Mingcai 1 ; Chang, Yuguang 1 ; Gu, Tiantian 1 ; Tian, Yong 1 ; Cai, Zhaoxia 3 ; Jiang, Chunqing 1 ; Zeng, Tao 1 ; Lu, Lizhi 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Anim Husb & Vet Sci, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou 310021, Peoples R China

2.Ningbo Univ, Coll Food & Pharmaceut Sci, Key Lab Anim Prot Food Deep Proc Technol Zhejiang, Ningbo 315832, Peoples R China

3.Huazhong Agr Univ, Coll Food Sci & Technol, Natl Res & Dev Ctr Egg Proc, Hubei Hongshan Lab, Wuhan 430070, Peoples R China

关键词： Fermented feed; Duck meat; Meat quality; Taste; NMR; E-tongue

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2023 年 174 卷

页码：

收录情况： SCI

摘要： The present study aimed to examine the impact of lactic acid bacteria-fermented feed (FF) on the taste and quality of duck meat, in addition to elucidating the potential metabolomic mechanism at play. The findings revealed that ducks fed with FF exhibited elevated pH levels and reduced cooking loss in their meat when compared to the control group. In addition, the sensory evaluation and e-tongue analysis revealed that the tenderness, juiciness, umami, richness, saltiness, and sweetness of duck meat were all enhanced by feeding FF. Moreover, an examination of the metabolome using 1H nuclear magnetic resonance (1H NMR) identified the principal differential metabolites that exhibited a correlation with taste, which included 2-aminoadipate, glucose, glycine, N-acetylcysteine, niacinamide, proline, and threonine. Furthermore, the differential metabolites that exhibited the greatest enrichment in duck meat could be primarily traced to glutathione metabolism, glycine, serine and threonine metabolism, taurine and hypotaurine metabolism. The potential factors contributing to the effect of FF and basic commercial duck feed (CF) were found to be primarily regulated via the aforementioned metabolic pathways. The study, therefore, offers a viable approach for enhancing the taste and quality of duck meat.

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