Effect of fermented feed on volatile flavor of duck meat through fatty acid metabolism pathways in gut microbiota and muscle

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-02-18 DOI:10.1016/j.fbio.2025.106186

Ligen Xu , Tingting Mao , Chunqing Jiang , Zhaoxia Cai , Tao Zeng , Yong Tian , Weifeng Feng , Lizhi Lu , Wenwu Xu

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Abstract

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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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.