Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity
This study aimed to evaluate the effects of dietary inulin (0–30 g/kg) on duck meat, muscle fiber types, meat quality, antioxidant ability, Low-field nuclear magnetic resonance, amino acid and off-flavor. These results indicated that inulin promoted the conversion of type II to type I muscle fibers....
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010368 |
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| author | Hailei Sun Jia Wang Jina Han Xiaolong Li Juan Zhao Yimin Zhang Jingxin Sun |
| author_facet | Hailei Sun Jia Wang Jina Han Xiaolong Li Juan Zhao Yimin Zhang Jingxin Sun |
| author_sort | Hailei Sun |
| collection | DOAJ |
| description | This study aimed to evaluate the effects of dietary inulin (0–30 g/kg) on duck meat, muscle fiber types, meat quality, antioxidant ability, Low-field nuclear magnetic resonance, amino acid and off-flavor. These results indicated that inulin promoted the conversion of type II to type I muscle fibers. Compared with the control group, supplementation with 20 g/kg inulin reduced (P < 0.05) the shear force and pressure water loss by 17.9 N and 1.9 %, respectively. Inulin increased the pH24h and the redness of duck meat. Low-field nuclear magnetic resonance confirmed that inulin increased the immobile water content and enhanced water retention in duck meat. Additionally, inulin enhanced antioxidant capacity and reduced the degree of lipid oxidation. Inulin increased the content of umami and sweet amino acids by 2.63 %, which affects the flavor of duck meat. Notably, dietary inulin reduced the content of volatile off-flavor substances and improved the flavor of duck meat. In summary, dietary inulin may be an effective strategy for producing high quality duck meat and removing duck off-flavor. |
| format | Article |
| id | doaj-art-cf7692390b254e8eaa07583ca1795e55 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-cf7692390b254e8eaa07583ca1795e552025-02-12T05:32:13ZengElsevierFood Chemistry: X2590-15752025-01-0125102148Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacityHailei Sun0Jia Wang1Jina Han2Xiaolong Li3Juan Zhao4Yimin Zhang5Jingxin Sun6College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China; College of Food Science & Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, ChinaCollege of Food Science & Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, ChinaPoultry Institute, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250014, ChinaCollege of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, ChinaShandong Shengyao Biotechnology Co., Ltd., Jining, Shandong 272000, ChinaCollege of Food Science & Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Corresponding author.College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China; Corresponding author.This study aimed to evaluate the effects of dietary inulin (0–30 g/kg) on duck meat, muscle fiber types, meat quality, antioxidant ability, Low-field nuclear magnetic resonance, amino acid and off-flavor. These results indicated that inulin promoted the conversion of type II to type I muscle fibers. Compared with the control group, supplementation with 20 g/kg inulin reduced (P < 0.05) the shear force and pressure water loss by 17.9 N and 1.9 %, respectively. Inulin increased the pH24h and the redness of duck meat. Low-field nuclear magnetic resonance confirmed that inulin increased the immobile water content and enhanced water retention in duck meat. Additionally, inulin enhanced antioxidant capacity and reduced the degree of lipid oxidation. Inulin increased the content of umami and sweet amino acids by 2.63 %, which affects the flavor of duck meat. Notably, dietary inulin reduced the content of volatile off-flavor substances and improved the flavor of duck meat. In summary, dietary inulin may be an effective strategy for producing high quality duck meat and removing duck off-flavor.http://www.sciencedirect.com/science/article/pii/S2590157524010368InulinDuckMeat qualityOff-flavorMuscle fiber typesAntioxidant capacity |
| spellingShingle | Hailei Sun Jia Wang Jina Han Xiaolong Li Juan Zhao Yimin Zhang Jingxin Sun Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity Food Chemistry: X Inulin Duck Meat quality Off-flavor Muscle fiber types Antioxidant capacity |
| title | Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity |
| title_full | Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity |
| title_fullStr | Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity |
| title_full_unstemmed | Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity |
| title_short | Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity |
| title_sort | dietary inulin supplementation improves meat quality and off flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity |
| topic | Inulin Duck Meat quality Off-flavor Muscle fiber types Antioxidant capacity |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010368 |
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