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

Summary

This study compared the aroma and flavor compounds in raw duck meat from two different breeding types: slower-growing heritage breeds and faster-growing commercial breeds. Using advanced chemical analysis tools, researchers found that slow-growing ducks produce meat with a fatty and fruity smell due to higher levels of certain oils, while fast-growing ducks have a mushroom-like aroma. The study also revealed that differences in the meat’s chemical composition, particularly in fat metabolism and amino acids, explain these flavor differences and can help duck farmers breed better-tasting birds.

Background

Duck meat is an important protein source globally with significant production in China. While flavor affects consumer purchasing decisions, volatile compound profiles in raw duck meat remain understudied, particularly differences between slow-growing and fast-growing breeds.

Objective

To characterize and compare volatile compounds and associated metabolites in raw breast muscle from slow-growing Liancheng White ducks and fast-growing Cherry Valley ducks using E-nose, SPME-GC-MS, and widely targeted metabolomics approaches.

Results

Key volatile compounds (hexanal, nonanal, octanal, heptanal, 2-pentylfuran) were abundant in both breeds. Slow-growing meat had higher nonanal and octanal (fatty, fruity aroma) while fast-growing meat had higher octenol (mushroom note). Metabolomics revealed lower carnitine in slow-growing meat promoting lipid deposition, higher sugars and amino acids creating meaty aroma, and elevated trimethylamine N-oxide potentially generating fishy notes.

Conclusion

E-nose and SPME-GC-MS effectively distinguish duck breeds with different growth rates based on volatile profiles. Widely targeted metabolomics reveals molecular mechanisms: higher lipid oxidation in slow-growing meat drives fatty/fruity notes, while metabolite differences explain distinct aroma characteristics. These findings support duck breeding programs targeting quality improvements.
  • Published in:Foods,
  • Study Type:Comparative Analysis,
  • Source: PMID: 36553717, DOI: 10.3390/foods11243975
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