Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile

Zhao, Wanqiu; Tian, Yong; Wang, Yunzhu; Du, Jianke; Chen, Li; Gu, Tiantian; Song, Minquan; Lu, Lizhi; Sun, Chongbo

doi:10.1016/j.fochx.2024.101330

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.101330

|View full text |Cite

Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile

Wanqiu Zhao,

Yong Tian,

Yunzhu Wang

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Dietary Effect of Curcumin on Amino Acid, Fatty Acid, and Volatile Compound Profiles of Chicken Meat

Shu,

Wu,

Yang

et al. 2024

Foods

View full text Add to dashboard Cite

This study investigated the dietary effect of curcumin (CUR) on amino acid, 5′-nucleotides, fatty acid, and volatile compound profiles of chicken meat. A total of 400 healthy 1-day-old broiler male chicks were divided into 4 groups (n = 10) and fed either a basal diet or a diet with the addition of CUR with concentrations of 100 mg/kg, 150 mg/kg, and 200 mg/kg for 43 days. The results show that the addition of CUR in chicken diets is conducive to promoting the deposition of amino acids and increasing the content of 5′-nucleotides in chicken meat, reducing the contents of saturated fatty acid (SFA) and C20:4 n6 but increasing the ratio between polyunsaturated fatty acid (PUFA) and SFA. In addition, the volatile compound profile shows that the main volatile compounds in chicken meat are aldehydes (including hexanal, heptanal, octanal, and nonanal), with significant increases in their contents observed among chickens in the CUR-intake group. Moreover, it has been found that (E, E)-2,4-nonadienal, trans-2-decenal, benzaldehyde, and trans-2-octenal in chicken meat can significantly increase its overall aroma, and the addition of CUR with 150 mg/kg had the best effect on improving nutritional quality and flavor of chicken meat. This study provides a basis for the comprehensive utilization of CUR as a feed additive with the potential to substitute antibiotics.

show abstract

Dietary Effect of Curcumin on Amino Acid, Fatty Acid, and Volatile Compound Profiles of Chicken Meat

Shu,

Wu,

Yang

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile

Cited by 1 publication

References 38 publications

Dietary Effect of Curcumin on Amino Acid, Fatty Acid, and Volatile Compound Profiles of Chicken Meat

Dietary Effect of Curcumin on Amino Acid, Fatty Acid, and Volatile Compound Profiles of Chicken Meat

Contact Info

Product

Resources

About