The difference between young and older ducks: Amino acid, free fatty acid, nucleotide compositions and breast muscle proteome
Duck meat has a unique taste and nutritional value, but age probably affects meat quality. In this study, ducks of different ages (60-day-old, D60; 900-day-old, D900) were chosen, and the odor, taste, amino acid, nucleotide, and free fatty acid components of breast meat were evaluated to investigate...
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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/S2590157524010058 |
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| author | Tiantian Gu Mingcai Duan Li Chen Yong Tian Wenwu Xu Tao Zeng Lizhi Lu |
| author_facet | Tiantian Gu Mingcai Duan Li Chen Yong Tian Wenwu Xu Tao Zeng Lizhi Lu |
| author_sort | Tiantian Gu |
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| description | Duck meat has a unique taste and nutritional value, but age probably affects meat quality. In this study, ducks of different ages (60-day-old, D60; 900-day-old, D900) were chosen, and the odor, taste, amino acid, nucleotide, and free fatty acid components of breast meat were evaluated to investigate the differences. The results showed that the amino acid contents of breast muscle in D900 ducks, especially in Asp (umami) and Thr (sweet), were richer than those in D60 ducks. In addition, the levels of guanosine-5′-monophosphate (GMP), inosine-5′-monophosphate (IMP), monounsaturated fatty acid (MUFA; C18:1 t), and polyunsaturated fatty acid (PUFA; C18:2) in D900 ducks were higher than those in D60 ducks. Proteomic approach was further performed to analyze the difference of breast muscle between young and older ducks in protein level. We found that 496 differentially expressed proteins (DEPs) were screened. GO and KEGG analysis mainly enriched in glycine, serine, and threonine metabolism, tyrosine metabolism, and pyruvate metabolism. Moreover, correlation analysis revealed that BPGM, ADH5, ME2, ME3, GLO1, and PDHB, were specifically correlated with amino acids, nucleotides, and free fatty acids in meat from D60 ducks, whereas only two proteins, GRHPR and COMT, showed specific correlations with amino acids, nucleotides, and free fatty acids in meat from D900 ducks. This study proposes several candidate protein biomarkers for older duck meat that should be evaluated in the future. |
| format | Article |
| id | doaj-art-cfddf82954eb44c98bd00b177cef92f1 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-cfddf82954eb44c98bd00b177cef92f12025-02-12T05:32:02ZengElsevierFood Chemistry: X2590-15752025-01-0125102117The difference between young and older ducks: Amino acid, free fatty acid, nucleotide compositions and breast muscle proteomeTiantian Gu0Mingcai Duan1Li Chen2Yong Tian3Wenwu Xu4Tao Zeng5Lizhi Lu6Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Science, Hangzhou 310021, ChinaKey Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Science, Hangzhou 310021, ChinaKey Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Science, Hangzhou 310021, ChinaKey Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Science, Hangzhou 310021, ChinaKey Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Science, Hangzhou 310021, ChinaCorresponding authors.; Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Science, Hangzhou 310021, ChinaCorresponding authors.; Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Science, Hangzhou 310021, ChinaDuck meat has a unique taste and nutritional value, but age probably affects meat quality. In this study, ducks of different ages (60-day-old, D60; 900-day-old, D900) were chosen, and the odor, taste, amino acid, nucleotide, and free fatty acid components of breast meat were evaluated to investigate the differences. The results showed that the amino acid contents of breast muscle in D900 ducks, especially in Asp (umami) and Thr (sweet), were richer than those in D60 ducks. In addition, the levels of guanosine-5′-monophosphate (GMP), inosine-5′-monophosphate (IMP), monounsaturated fatty acid (MUFA; C18:1 t), and polyunsaturated fatty acid (PUFA; C18:2) in D900 ducks were higher than those in D60 ducks. Proteomic approach was further performed to analyze the difference of breast muscle between young and older ducks in protein level. We found that 496 differentially expressed proteins (DEPs) were screened. GO and KEGG analysis mainly enriched in glycine, serine, and threonine metabolism, tyrosine metabolism, and pyruvate metabolism. Moreover, correlation analysis revealed that BPGM, ADH5, ME2, ME3, GLO1, and PDHB, were specifically correlated with amino acids, nucleotides, and free fatty acids in meat from D60 ducks, whereas only two proteins, GRHPR and COMT, showed specific correlations with amino acids, nucleotides, and free fatty acids in meat from D900 ducks. This study proposes several candidate protein biomarkers for older duck meat that should be evaluated in the future.http://www.sciencedirect.com/science/article/pii/S2590157524010058DuckAmino acidFree fatty acidNucleotideProteome |
| spellingShingle | Tiantian Gu Mingcai Duan Li Chen Yong Tian Wenwu Xu Tao Zeng Lizhi Lu The difference between young and older ducks: Amino acid, free fatty acid, nucleotide compositions and breast muscle proteome Food Chemistry: X Duck Amino acid Free fatty acid Nucleotide Proteome |
| title | The difference between young and older ducks: Amino acid, free fatty acid, nucleotide compositions and breast muscle proteome |
| title_full | The difference between young and older ducks: Amino acid, free fatty acid, nucleotide compositions and breast muscle proteome |
| title_fullStr | The difference between young and older ducks: Amino acid, free fatty acid, nucleotide compositions and breast muscle proteome |
| title_full_unstemmed | The difference between young and older ducks: Amino acid, free fatty acid, nucleotide compositions and breast muscle proteome |
| title_short | The difference between young and older ducks: Amino acid, free fatty acid, nucleotide compositions and breast muscle proteome |
| title_sort | difference between young and older ducks amino acid free fatty acid nucleotide compositions and breast muscle proteome |
| topic | Duck Amino acid Free fatty acid Nucleotide Proteome |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010058 |
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