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 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.

Cu exposure induces liver inflammation via regulating gut microbiota/LPS/liver TLR4 signaling axis.

Copper (Cu) serves as an essential cofactor in all organisms, yet excessive Cu exposure is widely recognized for its role in inducing liver inflammation. However, the precise mechanism by which Cu triggers liver inflammation in ducks, particularly in relation to the interplay in gut microbiota regulation, has remained elusive. In this investigation, we sought to elucidate the impact of Cu exposure on liver inflammation through gut-liver axis in ducks.

Proteomic-metabolomic combination analysis reveals novel biomarkers of meat quality that differ between young and older ducks.

In order to explore the difference and its underlying mechanism between young and older ducks, 60-day-old (D60) and 300-day-old (D300) of young ducks and 900-day-old ducks (D900) of older ducks were selected and studied. HE staining indicated that breast muscle fibers in the D900 group were more inseparable than D60 and D300 groups and the greater redness were showed in D300 and D900 groups. Quantitative proteomic analyses were conducted to further identify differences between young and older ducks that 61 proteins overlapped in the comparative analysis of the D900 vs.

Analysis of Transcriptomic Differences in the Ovaries of High- and Low-Laying Ducks.

The egg-laying performance of Shan Ma ducks (Anas Platyrhynchos) is a crucial economic trait. Nevertheless, limited research has been conducted on the egg-laying performance of this species. We examined routine blood indicators and observed higher levels of metabolic and immune-related factors in the high-egg-production group compared with the low-egg-production group.

Investigation into the characteristic volatile flavor of old duck.

In order to explore the characteristic aroma flavor and its formation mechanism of old ducks, two ages (30 days and 60 days) of young ducks and three ages of old ducks (300 days, 900 days, and 1500 days) were selected and studied. An electronic nose was applied to evaluate the overall aroma flavor, and the result showed significant differences between the five duck samples. By gas chromatography-mass spectrometry (GC-MS), forty-eight volatile flavor compounds were detected, including seven aldehydes, six esters, five alcohols, five nitrogen compounds, twenty-one hydrocarbons, and four others.

Effects of lactic acid bacteria-derived fermented feed on the taste and quality of duck meat.

The present study aimed to examine the impact of lactic acid bacteria- fermented feed (FF) on the taste and quality of duck meat, in addition to elucidating the potential metabolomic mechanism at play. The findings revealed that ducks fed with FF exhibited elevated pH levels and reduced cooking loss in their meat when compared to the control group. In addition, the sensory evaluation and e-tongue analysis revealed that the tenderness, juiciness, umami, richness, saltiness, and sweetness of duck meat were all enhanced by feeding FF.

Colloidal Nanoparticles Isolated from Duck Soup Exhibit Antioxidant Effect on Macrophages and Enterocytes.

Food-derived colloidal nanoparticles (CNPs) have been found in many food cooking processes, and their specific effects on human health need to be further explored. Here, we report on the successful isolation of CNPs from duck soup. The hydrodynamic diameters of the obtained CNPs were 255.

Effects of Tributyrin Supplementation on Liver Fat Deposition, Lipid Levels and Lipid Metabolism-Related Gene Expression in Broiler Chickens.

The objective of this study was to investigate the effects of tributyrin supplementation on liver fat metabolism in broiler chickens. Two hundred and forty broilers were randomly allocated into two experimental groups (6 replicates per treatment; 20 chickens in each replicate): the control group (CN), which received a basal diet, and the tributyrin group (TB), which received a basal diet supplemented with 1 g/kg of tributyrin. The experimental period lasted 37 days.

Probiotic Fermented Feed Alleviates Liver Fat Deposition in Shaoxing Ducks Modulating Gut Microbiota.

The aim of this study was to investigate the effects of different probiotic fermented feed (PFF) on ameliorating liver fat accumulation by modulating the gut microbiota. A total of 216, 120-day-old Shaoxing ducks were divided into three groups, including the control group (basal diet), or the basal diet supplemented with 25 or 35% PFF. The results of the animal experiment showed that supplementation with PFF markedly alleviated the formation of liver and abdominal lipid droplet and decreased the levels of serum triglyceride (TG) in Shaoxing ducks.