Metabolomic characterization of Liancheng white and Cherry Valley duck breast meat and their relation to meat quality

Article Food Science & Technology

Feeding Laying Ducks Eucommia ulmoides oliv. Leaves Increases the n-3 Fatty Acids Content and Decreases the n-6: n-3 PUFA Ratio in Egg Yolk without Affecting Laying Performance or Egg Quality

Yulong Feng et al.

Foods (2023)

Article Agriculture, Dairy & Animal Science

Camelina (Camelina sativa (L.) Crantz) as Feedstuffs in Meat Type Poultry Diet: A Source of Protein and n-3 Fatty Acids

Robertas Juodka et al.

Summary: Camelina seeds, oil, and cake can be used as alternative protein feed ingredients for meat type poultry, improving the fatty acid composition of meat and liver and increasing the n-3 polyunsaturated fatty acids content.

ANIMALS (2022)

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Article Chemistry, Applied

Rapid LC-MS/MS method for the detection of seven animal species in meat products

Mingyue Zhang et al.

Summary: This study introduced a rapid sample preparation method, established a rapid LC-MS/MS method for meat species identification, successfully screened 35 species-specific peptides, detected the meat species of 20 processed meat products, and found potentially adulterated samples.

FOOD CHEMISTRY (2022)

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Article Food Science & Technology

Comparative Characterization of Key Volatile Compounds in Slow- and Fast-Growing Duck Raw Meat Based on Widely Targeted Metabolomics

Kaiqi Weng et al.

Summary: This study characterized the aroma of raw duck meat and provided the basic mechanism of the formation of key volatile compounds. The results showed that hexanal, nonanal, octanal, heptanal, and 2-pentylfuran were abundantly present in duck meat regardless of the breed. Slow-growing duck meat had more nonanal and octanal, resulting in a fatty and fruity aroma, while fast-growing duck meat had higher octenol, resulting in a mushroom note. The lower carnitine content in slow-growing duck meat may promote lipid deposition to produce more octanal and nonanal, while higher sugar and amino acid contents led to a meaty aroma. Additionally, more trimethylamine N-oxide may generate a fishy note in slow-growing duck meat.

FOODS (2022)

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Article Genetics & Heredity

Genome-wide association studies for growth traits in broilers

Dachang Dou et al.

Summary: This study estimated the genetic parameters of growth traits in broilers and identified several candidate genes associated with rapid growth, providing important information about the genetic foundation of growth traits in broilers.

BMC GENOMIC DATA (2022)

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Article Food Science & Technology

Widely targeted metabolomics analysis reveals new biomarkers and mechanistic insights on chestnut (Castanea mollissima Bl.) calcification process

Jiaqi Xiao et al.

Summary: The changes of key metabolites during chestnut calcification process indicated the degradation of cell wall and membrane, as well as the relationship between amino acid metabolism and chestnut calcification. Additionally, the enhancement of lignification and antioxidant pathways suggested the occurrence of lignification process in calcified chestnuts.

FOOD RESEARCH INTERNATIONAL (2021)

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Review Agriculture, Dairy & Animal Science

Centennial Review: History and husbandry recommendations for raising Pekin ducks in research or commercial production

X. Chen et al.

Summary: Ducks have been domesticated for thousands of years and play a growing role in the poultry industry. Compared to other poultry, ducks have unique health, housing, nutrition, and welfare concerns. While there has been extensive research on various aspects of duck production, there is a need for more comprehensive reviews and further research.

POULTRY SCIENCE (2021)

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Article Agriculture, Dairy & Animal Science

Effect of muscle fiber characteristics on meat quality in fast- and slow-growing ducks

Weiran Huo et al.

Summary: This study evaluated the effects of muscle fiber characteristics on meat quality traits in different breeds of ducks. Slow-growing ducks tend to have higher intramuscular fat content and lower moisture content, while fast-growing ducks show higher release water content. The correlation between muscle fiber characteristics and meat quality traits was found to vary between the two groups of ducks.

POULTRY SCIENCE (2021)

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Article Materials Science, Biomaterials

A carbonized wormwood modified photothermal microneedle patch for the repair of damaged skeletal muscles

Chuxi Zhang et al.

Summary: The study focused on efficient repair of damaged skeletal muscles using polyvinyl alcohol soluble microneedle patches loaded with carbonized wormwood and prostaglandin E2. Experimental results showed quicker restoration of muscle strength and fiber cross-sectional area, as well as successful induction of stem cell proliferation and differentiation for effective muscle tissue repair. Overall, this light-controlled photothermal microneedle drug-delivery system provided a safe, accurate, and efficient approach for treating skeletal muscle damage using carbonized wormwood.

JOURNAL OF MATERIALS CHEMISTRY B (2021)

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Article Food Science & Technology