Dietary riboflavin supplementation improves meat quality, antioxidant capacity, fatty acid composition, lipidomic, volatilomic, and proteomic profiles of breast muscle in Pekin ducks.
Dietary riboflavin supplementation improves meat quality, antioxidant capacity, fatty acid composition, lipidomic, volatilomic, and proteomic profiles of breast muscle in Pekin ducks.
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DOI：
10.1016/j.fochx.2023.100799
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发表时间：
2023-10-30
期刊：
影响因子：
6.1
通讯作者：
Shuisheng Hou
中科院分区：
文献类型：
--
作者：
Jing Tang;Bo Zhang;Dapeng Liu;Kexin Gao;Ye Dai;Suyun Liang;Wentao Cai;Zhinan Li;Zhanbao Guo;Jian Hu;Zhengkui Zhou;Ming Xie;Shuisheng Hou
日粮添加核黄素改善鸭胸肉品质。日粮中添加核黄素可增加肌肉中n3-PUFA和PG的含量。日粮中添加核黄素可增加肌肉中两种气味物质的含量。饮食中补充核黄素可增强肌肉的抗氧化能力。饮食中补充核黄素可激活线粒体的有氧呼吸。本研究的目的是确定日粮中添加核黄素对鸭胸肌的肉质、抗氧化能力、脂肪酸组成、脂类、挥发物和蛋白质组组成的影响。结果表明，日粮中添加核黄素显著提高了肉仔鸡的生长性能、胸肉量、肌内脂肪含量、多不饱和脂肪酸、n3-PUFA、n6-PUFA、红度(a*)和pH 24小时，但降低了白度(L*)和黄度(b*)。此外，根据各种生化参数，添加核黄素显著提高了肌肉的抗氧化能力。脂肪组学和挥发物分析表明，添加核黄素显著增加了胸肉磷脂酰甘油和辅酶Q的含量，以及两种有利的关键气味香茅酯和3-甲硫基-丙醛。蛋白质组学分析证实，补充核黄素激活了线粒体的有氧呼吸，包括脂肪酸β氧化、三羧酸循环和氧化磷酸化。总而言之，在鸭日粮中添加核黄素可以提高胸肉的品质，这归因于抗氧化能力和线粒体功能的提高。
Dietary riboflavin supplementation improves breast meat quality of ducks. Dietary riboflavin supplementation increases muscle n3-PUFA and PG contents. Dietary riboflavin supplementation increases two odorants contents of muscle. Dietary riboflavin supplementation enhances muscle antioxidant capacity. Dietary riboflavin supplementation activates mitochondrial aerobic respiration. Our objective was to determine effects of supplemental dietary riboflavin on meat quality, antioxidant capacity, fatty acid composition, lipidomic, volatilomic, and proteomic profiling of duck breast muscle. The results showed that dietary riboflavin supplementation significantly increased growth performance, breast meat yield, intramuscular fat content, polyunsaturated fatty acid (PUFA), n3-PUFA, n6-PUFA, redness (a*), and pH24h, but decreased lightness (L*) and yellowness (b*). Furthermore, riboflavin supplementation significantly improved muscle antioxidant capacity based on various biochemical parameters. Lipidomic and volatilomic analyses revealed that riboflavin supplementation markedly increased breast meat phosphatidylglycerol and coenzyme Q contents and two favourable key odorants, citronellyl acetate and 3-(methylthio)-propanal. Proteomics analyses confirmed that riboflavin supplementation activated mitochondrial aerobic respiration, including fatty acid beta oxidation, the tricarboxylic acid cycle, and oxidative phosphorylation. In conclusion, supplementing duck diets with riboflavin enhanced breast meat quality, attributed to increases in antioxidant capacity and mitochondrial functions.