Influence of fermented feed on lipid composition and volatile flavor profile of duck eggs: Insights from multi-omics analysis
This study employed a multi-omics approach to examine the impact of feed fermentation on the lipid profile and volatile flavor of duck eggs. Sensory evaluation and GC × GC-TOFMS analyses demonstrated that microbial fermentation in feed significantly reduced the off-odor of duck eggs. Among the thirt...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004006 |
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| author | Qishan Dong Lizhi Lu Tiantian Gu Yong Tian Yibo Zong Jing Sun Yu Huang Qiuling Fu Jun He Tao Zeng |
| author_facet | Qishan Dong Lizhi Lu Tiantian Gu Yong Tian Yibo Zong Jing Sun Yu Huang Qiuling Fu Jun He Tao Zeng |
| author_sort | Qishan Dong |
| collection | DOAJ |
| description | This study employed a multi-omics approach to examine the impact of feed fermentation on the lipid profile and volatile flavor of duck eggs. Sensory evaluation and GC × GC-TOFMS analyses demonstrated that microbial fermentation in feed significantly reduced the off-odor of duck eggs. Among the thirty-nine differential volatile compounds identified, six—namely 3-methylbutanal, 1-octen-3-ol, hexanal, acetophenone, 2-heptanone, and 2-pentylfuran—were likely responsible for the alteration in yolk aroma. Lipidomics and metabolomics identified twenty-five key differential lipids (p < 0.05, VIP > 1.85) and a modified metabolic pathway associated with linoleic acid (LA), involving four metabolites. Correlation analysis revealed significant associations between LA-containing lipids (e.g., DG (18: 2/18:2)), LA metabolites, and differential volatiles (e.g., 3-methylbutanal) (p < 0.05). These results provide insights into the mechanisms underlying off-odor reduction and offer a potential strategy for enhancing the flavor profile of duck eggs. |
| format | Article |
| id | doaj-art-b28168fe416d4c729fde1f0ab0c4b53c |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-b28168fe416d4c729fde1f0ab0c4b53c2025-08-20T03:10:31ZengElsevierFood Chemistry: X2590-15752025-05-012810255310.1016/j.fochx.2025.102553Influence of fermented feed on lipid composition and volatile flavor profile of duck eggs: Insights from multi-omics analysisQishan Dong0Lizhi Lu1Tiantian Gu2Yong Tian3Yibo Zong4Jing Sun5Yu Huang6Qiuling Fu7Jun He8Tao Zeng9State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China; College of Food Science and Engineering, Ningbo University, Ningbo 315832, PR ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China; Zhejiang Provincial Key Laboratory of Livestock and Poultry Biotech Breeding, Zhejiang Provincial Engineering Research Center for Poultry Breeding Industry and Green Farming Technology, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China; Zhejiang Provincial Key Laboratory of Livestock and Poultry Biotech Breeding, Zhejiang Provincial Engineering Research Center for Poultry Breeding Industry and Green Farming Technology, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China; Zhejiang Provincial Key Laboratory of Livestock and Poultry Biotech Breeding, Zhejiang Provincial Engineering Research Center for Poultry Breeding Industry and Green Farming Technology, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China; Zhejiang Provincial Key Laboratory of Livestock and Poultry Biotech Breeding, Zhejiang Provincial Engineering Research Center for Poultry Breeding Industry and Green Farming Technology, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR ChinaInstitute of Animal Husbandry and Vetervinary, Hubei Academy of Agricultural Science, Wuhan 430064, PR ChinaInstitute of Animal Husbandry and Vetervinary, Fujian Academy of Agricultural Science, Fuzhou 350013, PR ChinaInstitute of Animal Husbandry and Vetervinary, Fujian Academy of Agricultural Science, Fuzhou 350013, PR ChinaCollege of Food Science and Engineering, Ningbo University, Ningbo 315832, PR China; Corresponding author.State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China; Zhejiang Provincial Key Laboratory of Livestock and Poultry Biotech Breeding, Zhejiang Provincial Engineering Research Center for Poultry Breeding Industry and Green Farming Technology, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China; Corresponding author at: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, PR China.This study employed a multi-omics approach to examine the impact of feed fermentation on the lipid profile and volatile flavor of duck eggs. Sensory evaluation and GC × GC-TOFMS analyses demonstrated that microbial fermentation in feed significantly reduced the off-odor of duck eggs. Among the thirty-nine differential volatile compounds identified, six—namely 3-methylbutanal, 1-octen-3-ol, hexanal, acetophenone, 2-heptanone, and 2-pentylfuran—were likely responsible for the alteration in yolk aroma. Lipidomics and metabolomics identified twenty-five key differential lipids (p < 0.05, VIP > 1.85) and a modified metabolic pathway associated with linoleic acid (LA), involving four metabolites. Correlation analysis revealed significant associations between LA-containing lipids (e.g., DG (18: 2/18:2)), LA metabolites, and differential volatiles (e.g., 3-methylbutanal) (p < 0.05). These results provide insights into the mechanisms underlying off-odor reduction and offer a potential strategy for enhancing the flavor profile of duck eggs.http://www.sciencedirect.com/science/article/pii/S2590157525004006Volatile flavorDuck eggsLipidomicsFermented feedOff-odor |
| spellingShingle | Qishan Dong Lizhi Lu Tiantian Gu Yong Tian Yibo Zong Jing Sun Yu Huang Qiuling Fu Jun He Tao Zeng Influence of fermented feed on lipid composition and volatile flavor profile of duck eggs: Insights from multi-omics analysis Food Chemistry: X Volatile flavor Duck eggs Lipidomics Fermented feed Off-odor |
| title | Influence of fermented feed on lipid composition and volatile flavor profile of duck eggs: Insights from multi-omics analysis |
| title_full | Influence of fermented feed on lipid composition and volatile flavor profile of duck eggs: Insights from multi-omics analysis |
| title_fullStr | Influence of fermented feed on lipid composition and volatile flavor profile of duck eggs: Insights from multi-omics analysis |
| title_full_unstemmed | Influence of fermented feed on lipid composition and volatile flavor profile of duck eggs: Insights from multi-omics analysis |
| title_short | Influence of fermented feed on lipid composition and volatile flavor profile of duck eggs: Insights from multi-omics analysis |
| title_sort | influence of fermented feed on lipid composition and volatile flavor profile of duck eggs insights from multi omics analysis |
| topic | Volatile flavor Duck eggs Lipidomics Fermented feed Off-odor |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525004006 |
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