ArticleFood chemistry: X2024
Insight into the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of yellow-feathered chickens fed with fermented pineapple residue.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Se-enriched yeast improves meat quality through glycerophospholipid metabolism in finishing pigs: insights from a multi-omics analysis.Journal of animal science and biotechnology · 2026Article
- Meat quality and metabolism alterations in broiler driven by selective breeding and their associations with gut microbiota.Food chemistry: X · 2026Article
- Transient high temperature treatment: Impacts on taste-aroma formation and mechanisms in dried tuna.Current research in food science · 2026Article
- Effect of Replacing Corn with Rice on Growth Performance, Meat Quality, Gut Microbiota and Metabolites in Growing-Finishing Pigs.Animals : an open access journal from MDPI · 2025Article
- Effects of Pineapple Peel on the Nutritional and Microbial Profiles of Napier Grass-Sugarcane Top Silage.Microorganisms · 2025Article
- Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba.Food chemistry: X · 2025Article
- Feeding citrus pomace fermented with combined probiotics improves growth performance, meat quality, fatty acid profile, and antioxidant capacity in yellow-feathered broilers.Frontiers in veterinary science · 2024Article
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Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to evaluated the effect of dietary fermented pineapple residue (FPR) on the chemical composition, antioxidant capacity, meat quality, fatty acid profile, and volatile compounds in yellow-feathered chickens. GC-IMS technique combined with multivariate analysis were performed to clarify the key volatile compounds. The results showed that dietary FPR improved meat quality by increasing the antioxidant capacity and pH value and decreasing cooking loss of breast muscle. The fatty acid profile was altered in breast muscle of chickens that fed with FPR. GC-IMS detected 43 volatile compounds in breast muscle, including mainly aldehydes, alcohols, esters, and ketones. Among them, 12 volatile compounds could serve as potential aroma markers to distinguish meat flavor of chickens fed with FPR. Correlation analysis revealed that C18:1n9c, C18:2n6, and PUFA are important contributors for meat flavor formation. In conclusion, dietary FPR improved antioxidant capacity, meat quality, fatty acid profile, and volatile compounds of breast muscle in chickens.
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