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

Ligen Xu; Jun He; Mingcai Duan; Yuguang Chang; Tiantian Gu; Yong Tian; Zhaoxia Cai; Chunqing Jiang; Tao Zeng; Lizhi Lu

doi:10.1016/j.foodres.2023.113679

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

Food Res Int. 2023 Dec;174(Pt 2):113679. doi: 10.1016/j.foodres.2023.113679. Epub 2023 Nov 5.

Authors

Ligen Xu¹, Jun He², Mingcai Duan³, Yuguang Chang⁴, Tiantian Gu⁴, Yong Tian⁴, Zhaoxia Cai⁵, Chunqing Jiang⁴, Tao Zeng⁶, Lizhi Lu⁷

Affiliations

¹ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
² Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
³ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
⁴ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
⁵ Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
⁶ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China. Electronic address: zengtao4009@126.com.
⁷ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China. Electronic address: lulizhibox@163.com.

PMID: 37981371
DOI: 10.1016/j.foodres.2023.113679

Abstract

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.

Keywords: Duck meat; E-tongue; Fermented feed; Meat quality; NMR; Taste.

MeSH terms

Animals
Ducks* / metabolism
Glycine
Meat / analysis
Taste*
Threonine / metabolism

Substances

Glycine
Threonine