Microbial fermented feed affects flavor amino acids and yolk trimethylamine of duck eggs via cecal microbiota–yolk metabolites crosstalk

Tian, Yong; Zhang, Ruikun; Li, Guoqin; Zeng, Tao; Chen, Li; Xu, Wenwu; Gu, Tiantian; Zhang, Tao; Du, Xizhong; Liu, Lizhi

doi:10.1016/j.foodchem.2023.137008

Cited by 5 publications

(4 citation statements)

References 47 publications

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“…This combined effect helps to improve the digestion and absorption capacity of animals, enhance immunity, and reduce the occurrence of intestinal diseases such as diarrhea [ 144 ]. Fermented feed is rich in organic acids, amino acids, and small peptides after decomposition; these components have a role in regulating dysbiosis [ 145 , 146 ]. Under normal circumstances, the intestinal tract is in a state of microecological balance, and beneficial bacteria such as lactic acid bacteria and bifidobacteria in the intestine adhere to the intestinal epithelial cells to produce bacteriocins, organic acids, and other bacteriostatic substances to inhibit the adhesion, colonization and invasion of pathogenic bacteria.…”

Section: Unconventional Fermented Feed Improves Oxidative Stress By R...mentioning

confidence: 99%

The Effects of Unconventional Feed Fermentation on Intestinal Oxidative Stress in Animals

Lian,

Shi,

Liang

et al. 2024

Antioxidants

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Unconventional feed, which is abundant in China, contains anti-nutritional factors and toxins; however, these can be greatly reduced with microbial fermentation, thus improving the nutrient content of the feed, enhancing animal appetites, and ultimately significantly improving the intestinal health and growth performance of animals. When oxidative stress occurs, fermented feed can effectively reduce the damage caused by stress to the gastrointestinal tract, accelerate the removal of gastrointestinal abnormalities, improve the ability to resist intestinal stress, and ensure the efficient production of animals. This review introduces the application of unconventional fermented feed in animal production, and expounds upon the function of unconventional fermented feed in animals with oxidative stress symptoms, so as to provide a theoretical reference for the development and application of unconventional fermented feed in antioxidative stress reduction.

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Section: Unconventional Fermented Feed Improves Oxidative Stress By R...mentioning

confidence: 99%

The Effects of Unconventional Feed Fermentation on Intestinal Oxidative Stress in Animals

Lian,

Shi,

Liang

et al. 2024

Antioxidants

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show abstract

“…are scarce and expensive, while cheap roughage, such as agricultural by-products, is discarded or burned in large quantities as it cannot be fully used by animals. Recent studies have shown that fermentation of agricultural by-products using probiotics can improve the nutritional composition of feed, provide probiotics, fatty acids, antioxidants and flavor amino acids, and so forth (Tian et al, 2024;Xu, He, et al, 2023), thereby improving the utilization rate of feed, promoting animal intestinal health, and eventually improving the quality and flavor of pork Zhang et al, 2023). However, the effects of fermented feed on pork quality needs to be further explored.…”

Section: Introductionmentioning

confidence: 99%

Research progress of probiotics and fermented feed effects on pork quality

Lian,

Shi,

Lin

et al. 2024

Food Bioengineering

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With the growth of the global population and the development of the economy, the demand for delicious and nutritious meat is increasing. However, the pursuit of high productivity and a high lean meat rate in pig breeding has led to a serious decline in meat quality. How to moderately improve the quality and flavor of pork through nutritional supplementation is of great significance in meeting consumers' demand for high‐quality and delicious pork. Recent studies have shown that fermented feed using probiotics can not only improve the nutritional quality and utilization rate of agricultural by‐products, but also play an important role in improving meat color, increasing intramuscular fat content, regulating the flavor of pork, leading to a sustainable development of agriculture and husbandry. In this paper, we will review the current situation of the probiotics used in fermented feed, the effects of fermentation on the improvement of feed quality, the influence and mechanism of fermented feed on the growth performance, meat quality, and flavor of pigs, and so forth, aiming to provide theoretical basis and technical support for the research and development of fermented feed and its application in the production of high‐quality pork.

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“…At the same time, amino acids contribute notably to taste and flavor of eggs. Generally, the types of amino acids can be divided into several categories according to their taste characteristics, and flavor amino acids mainly include aspartic acid, glutamic acid, glycine acid, alanine acid, tyrosine acid and phenylalanine acid ( 1 , 2 ). Egg fatty acids, especially polyunsaturated fatty acids (PUFAs), are important in poultry production for improving the health and productivity of birds, and are useful for improving cardiovascular health and cognitive function of human.…”

Section: Introductionmentioning

confidence: 99%

“…TMA production is closely associated with genetics, diet and gut microbiota ( 9 , 10 ). Tian et al ( 1 ) found that microbial fermented feed could reduce the TMA content of duck eggs.…”

Section: Introductionmentioning

confidence: 99%

Dietary supplementation with honeycomb extracts positively improved egg nutritional and flavor quality, serum antioxidant and immune functions of laying ducks

Chen,

Xiong,

Song

et al. 2023

Front. Vet. Sci.

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IntroductionHoneycomb is a traditional natural health medicine and has antioxidant, antibacterial, anti-inflammatory, antiviral and antitumor activities. It is currently unclear whether honeycomb extract supplementation has positive effects on the intensive farming laying duck production. This study aims to evaluate the effects of honeycomb extracts on the laying performance, egg nutritional and flavor quality, serum biochemical indexes, and antioxidant and immune status in laying ducks.MethodsA total of 672 healthy 28-week-old Shanma laying ducks with similar laying performance and body weight were randomly distributed into four dietary treatments with 6 replicates of 28 birds. The birds in each treatment were fed the basal diet supplemented with 0 (control group), 0.5, 1.0 or 1.5 g/kg honeycomb extracts, respectively. Feed and water were provided ad libitum for 45 days. Laying performance, egg quality, egg nutrition and flavor quality, serum parameters were assessed.ResultsThe results showed that compared with the control group, honeycomb extracts addition significantly increased the average daily feed intake but did not affect the other laying performance indexes, egg quality or serum biochemical indexes of laying ducks. Dietary supplementation with honeycomb extracts significantly increased crude protein content and decreased the contents of cholesterol and trimethylamine in eggs. Diets supplemented with 1.5 g/kg honeycomb extracts significantly improved egg total amino acids and flavor amino acids contents, monounsaturated fatty acids and polyunsaturated fatty acids composition and enhanced the serum antioxidant activity and immune functions of ducks.DiscussionDuck eggs are rich in nutrients and a valuable source of high-quality food for human, while they are rarely consumed directly by consumers because of their stronger fishy odor and lower sensory quality. Many studies have showed that the influence of dietary supplementation on egg components. This study indicated that dietary supplementation with honeycomb extracts positively reduced the contents of egg cholesterol and trimethylamine, improve egg amino acids contents and fatty acid profiles, enhanced serum antioxidant and immune status of laying ducks. The recommended supplemental level of honeycomb extracts was 1.5 g/kg in the diet of laying ducks.

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Microbial fermented feed affects flavor amino acids and yolk trimethylamine of duck eggs via cecal microbiota–yolk metabolites crosstalk

Cited by 5 publications

References 47 publications

The Effects of Unconventional Feed Fermentation on Intestinal Oxidative Stress in Animals

The Effects of Unconventional Feed Fermentation on Intestinal Oxidative Stress in Animals

Research progress of probiotics and fermented feed effects on pork quality

Dietary supplementation with honeycomb extracts positively improved egg nutritional and flavor quality, serum antioxidant and immune functions of laying ducks

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