Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue
This study aimed to evaluated the effect of dietary fermented pineapple residue (FPR) on the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds in yellow-feathered chickens. GC-IMS technique combined with multivariate analysis were performed to clari...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007624 |
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| author | Panpan Lu Ruiting Guo Chunlian Zou Hang Chen Dan Chen Lu Yang Huize Tan Siqiao Wu Yaxue Lv Zhengzhong Xiao Chunqi Gao |
| author_facet | Panpan Lu Ruiting Guo Chunlian Zou Hang Chen Dan Chen Lu Yang Huize Tan Siqiao Wu Yaxue Lv Zhengzhong Xiao Chunqi Gao |
| author_sort | Panpan Lu |
| collection | DOAJ |
| description | This study aimed to evaluated the effect of dietary fermented pineapple residue (FPR) on the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds in yellow-feathered chickens. GC-IMS technique combined with multivariate analysis were performed to clarify the key volatile compounds. The results showed that dietary FPR improved meat quality by increasing the antioxidant capacity and pH value and decreasing cooking loss of breast muscle. The fatty acid profile was altered in breast muscle of chickens that fed with FPR. GC-IMS detected 43 volatile compounds in breast muscle, including mainly aldehydes, alcohols, esters, and ketones. Among them, 12 volatile compounds could serve as potential aroma markers to distinguish meat flavor of chickens fed with FPR. Correlation analysis revealed that C18:1n9c, C18:2n6, and PUFA are important contributors for meat flavor formation. In conclusion, dietary FPR improved antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of breast muscle in chickens. |
| format | Article |
| id | doaj-art-71cd623613474df6a7fa3d83c42e48be |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-71cd623613474df6a7fa3d83c42e48be2025-08-20T02:49:55ZengElsevierFood Chemistry: X2590-15752024-12-012410187410.1016/j.fochx.2024.101874Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residuePanpan Lu0Ruiting Guo1Chunlian Zou2Hang Chen3Dan Chen4Lu Yang5Huize Tan6Siqiao Wu7Yaxue Lv8Zhengzhong Xiao9Chunqi Gao10College of Animal Science, South China Agricultural University/Guangdong Provincial Key Laboratory of Animal Nutrition Control/Guangdong Laboratory for Lingnan Modern Agriculture/State Key Laboratory of Swine and Poultry Breeding Industry, Guangzhou 510642, China; Henry Fork School of Biology and Agriculture, Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan 512005, ChinaCollege of Animal Science, South China Agricultural University/Guangdong Provincial Key Laboratory of Animal Nutrition Control/Guangdong Laboratory for Lingnan Modern Agriculture/State Key Laboratory of Swine and Poultry Breeding Industry, Guangzhou 510642, ChinaCollege of Animal Science, South China Agricultural University/Guangdong Provincial Key Laboratory of Animal Nutrition Control/Guangdong Laboratory for Lingnan Modern Agriculture/State Key Laboratory of Swine and Poultry Breeding Industry, Guangzhou 510642, ChinaCollege of Animal Science, South China Agricultural University/Guangdong Provincial Key Laboratory of Animal Nutrition Control/Guangdong Laboratory for Lingnan Modern Agriculture/State Key Laboratory of Swine and Poultry Breeding Industry, Guangzhou 510642, ChinaWens Foodstuff Group Co., Ltd., Yunfu 527439, ChinaWens Foodstuff Group Co., Ltd., Yunfu 527439, ChinaWens Foodstuff Group Co., Ltd., Yunfu 527439, ChinaCollege of Animal Science, South China Agricultural University/Guangdong Provincial Key Laboratory of Animal Nutrition Control/Guangdong Laboratory for Lingnan Modern Agriculture/State Key Laboratory of Swine and Poultry Breeding Industry, Guangzhou 510642, ChinaCollege of Animal Science, South China Agricultural University/Guangdong Provincial Key Laboratory of Animal Nutrition Control/Guangdong Laboratory for Lingnan Modern Agriculture/State Key Laboratory of Swine and Poultry Breeding Industry, Guangzhou 510642, ChinaHenry Fork School of Biology and Agriculture, Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan 512005, ChinaCollege of Animal Science, South China Agricultural University/Guangdong Provincial Key Laboratory of Animal Nutrition Control/Guangdong Laboratory for Lingnan Modern Agriculture/State Key Laboratory of Swine and Poultry Breeding Industry, Guangzhou 510642, China; Corresponding author at: College of Animal Science, Guangdong Provincial Key Laboratory of Animal Nutrition Control, Guangdong Laboratory for Lingnan Modern Agriculture, State Key Laboratory of Swine and Poultry Breeding Industry, South China Agricultural University, Guangzhou 510642, China.This study aimed to evaluated the effect of dietary fermented pineapple residue (FPR) on the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds in yellow-feathered chickens. GC-IMS technique combined with multivariate analysis were performed to clarify the key volatile compounds. The results showed that dietary FPR improved meat quality by increasing the antioxidant capacity and pH value and decreasing cooking loss of breast muscle. The fatty acid profile was altered in breast muscle of chickens that fed with FPR. GC-IMS detected 43 volatile compounds in breast muscle, including mainly aldehydes, alcohols, esters, and ketones. Among them, 12 volatile compounds could serve as potential aroma markers to distinguish meat flavor of chickens fed with FPR. Correlation analysis revealed that C18:1n9c, C18:2n6, and PUFA are important contributors for meat flavor formation. In conclusion, dietary FPR improved antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of breast muscle in chickens.http://www.sciencedirect.com/science/article/pii/S2590157524007624Fermented pineapple residueOxidative stabilityFatty acid compositionMeat flavorChickens |
| spellingShingle | Panpan Lu Ruiting Guo Chunlian Zou Hang Chen Dan Chen Lu Yang Huize Tan Siqiao Wu Yaxue Lv Zhengzhong Xiao Chunqi Gao Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue Food Chemistry: X Fermented pineapple residue Oxidative stability Fatty acid composition Meat flavor Chickens |
| title | Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue |
| title_full | Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue |
| title_fullStr | Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue |
| title_full_unstemmed | Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue |
| title_short | Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue |
| title_sort | insight into the chemical composition antioxidant capacity meat quality fatty acid profile and volatile compounds of yellow feathered chickens fed with fermented pineapple residue |
| topic | Fermented pineapple residue Oxidative stability Fatty acid composition Meat flavor Chickens |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524007624 |
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