Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile
Dendrobium officinale leaves (DOL) contain many active ingredients with various pharmacological effects, but are still ineffectively utilized. To investigate the feasibility of developing DOL as a feed additive, it is necessary to determine whether dietary supplementing DOL had any effect on meat qu...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524002177 |
| _version_ | 1797235445374910464 |
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| author | Wanqiu Zhao Yong Tian Yunzhu Wang Jianke Du Li Chen Tiantian Gu Minquan Song Lizhi Lu Chongbo Sun |
| author_facet | Wanqiu Zhao Yong Tian Yunzhu Wang Jianke Du Li Chen Tiantian Gu Minquan Song Lizhi Lu Chongbo Sun |
| author_sort | Wanqiu Zhao |
| collection | DOAJ |
| description | Dendrobium officinale leaves (DOL) contain many active ingredients with various pharmacological effects, but are still ineffectively utilized. To investigate the feasibility of developing DOL as a feed additive, it is necessary to determine whether dietary supplementing DOL had any effect on meat quality and flavor. Our results showed that supplementation with DOL decreased the shear force while increased the pH and fat content in breast meat. Meat from DOL-fed chickens had higher levels of n-3 polyunsaturated fatty acids (PUFAs) and n-6 PUFAs, but lower n-6/n-3 ratios. Moreover, volatile compounds profile indicated that contents of aldehydes, including hexanal, pentanal, and heptanal, etc.), which were identified as the key volatile compounds in chicken meat, exhibited noteworthy rise in DOL intake groups. Octanal, 1-octen-3-ol, and 2-pentylfuran also contributed greatly to the meat overall aroma. These data provide a foundation for the comprehensive utilization of DOL as a feed additive with antibiotic substitution potential. |
| first_indexed | 2024-04-24T16:48:04Z |
| format | Article |
| id | doaj.art-127a53ae4ce4477e8cb75c5c5ae8c821 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T16:48:04Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-127a53ae4ce4477e8cb75c5c5ae8c8212024-03-29T05:51:06ZengElsevierFood Chemistry: X2590-15752024-06-0122101330Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profileWanqiu Zhao0Yong Tian1Yunzhu Wang2Jianke Du3Li Chen4Tiantian Gu5Minquan Song6Lizhi Lu7Chongbo Sun8Institute of Horticulture, Zhejiang Academy of Agriculture Sciences, Hangzhou 310021, China,State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary, Zhejiang Academy of Agriculture Sciences, Hangzhou 310021, China; Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310021, ChinaInstitute of Horticulture, Zhejiang Academy of Agriculture Sciences, Hangzhou 310021, China,Institute of Horticulture, Zhejiang Academy of Agriculture Sciences, Hangzhou 310021, China,State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary, Zhejiang Academy of Agriculture Sciences, Hangzhou 310021, China; Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310021, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary, Zhejiang Academy of Agriculture Sciences, Hangzhou 310021, China; Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310021, ChinaZhejiang Tiefengtang Biotechnology Co., LTD, Wenzhou 325616, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary, Zhejiang Academy of Agriculture Sciences, Hangzhou 310021, China; Key Laboratory of Livestock and Poultry Resources (Poultry) Evaluation and Utilization, Ministry of Agriculture and Rural Affairs of China, Hangzhou 310021, China; Corresponding authors.Institute of Horticulture, Zhejiang Academy of Agriculture Sciences, Hangzhou 310021, China,; Corresponding authors.Dendrobium officinale leaves (DOL) contain many active ingredients with various pharmacological effects, but are still ineffectively utilized. To investigate the feasibility of developing DOL as a feed additive, it is necessary to determine whether dietary supplementing DOL had any effect on meat quality and flavor. Our results showed that supplementation with DOL decreased the shear force while increased the pH and fat content in breast meat. Meat from DOL-fed chickens had higher levels of n-3 polyunsaturated fatty acids (PUFAs) and n-6 PUFAs, but lower n-6/n-3 ratios. Moreover, volatile compounds profile indicated that contents of aldehydes, including hexanal, pentanal, and heptanal, etc.), which were identified as the key volatile compounds in chicken meat, exhibited noteworthy rise in DOL intake groups. Octanal, 1-octen-3-ol, and 2-pentylfuran also contributed greatly to the meat overall aroma. These data provide a foundation for the comprehensive utilization of DOL as a feed additive with antibiotic substitution potential.http://www.sciencedirect.com/science/article/pii/S2590157524002177Dendrobium officinale leavesBroilerMeat qualityFatty acidsVolatile compounds |
| spellingShingle | Wanqiu Zhao Yong Tian Yunzhu Wang Jianke Du Li Chen Tiantian Gu Minquan Song Lizhi Lu Chongbo Sun Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile Food Chemistry: X Dendrobium officinale leaves Broiler Meat quality Fatty acids Volatile compounds |
| title | Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile |
| title_full | Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile |
| title_fullStr | Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile |
| title_full_unstemmed | Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile |
| title_short | Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile |
| title_sort | dietary effect of dendrobium officinale leaves on chicken meat quality fatty acid composition and volatile compounds profile |
| topic | Dendrobium officinale leaves Broiler Meat quality Fatty acids Volatile compounds |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524002177 |
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