Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa

Dry-cured meat products are considerably popular around the world due to unique flavor.Proteolysis is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous proteases.The purpose aimed to reveal the potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa in this paper.The dynamic changes of endogenous proteases activity,free amino acids,and volatiles during dry-cured pork coppa processing were characterized.The results showed that 5 kinds of free amino acids,Glu,Lys,Val,Ala,and Leu,were identified as significant contributors to taste.Meanwhile,key volatiles,such as hexanal,nonanal,octanal,benzaldehyde,3-methyl butanoic acid,2-methyl propanoic acid,and ethyl octanoate,greatly contributed to the flavor characteristics of dry-cured pork coppa.Further partial correlation analysis was performed to better elucidate the relationship among parameters.The results revealed that close relationship between endogenous proteases and key substances.RAP not only significantly affected the accumulation of key active-amino acids,but also affected the accumulation of ethyl octanoate,2,3-pentanedione,and 2,3-octanedione by regulating the accumulation of octanoic acid and Leu.In addition,cathepsin B and D,DPP II,DPP IV and RAP notably affected accumulation of hexanal.

Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

Yeasts play a critical role in the flavor formation of dry-cured ham.In this study,41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties.Debaryomyces hansenii was the most dominant yeast and has been detected at each phase of dry-cured ham,followed by Candida zeylanoides which was mainly detected in salting phase.Yarrowia bubula and Yarrowia alimentaria were found at the first two-phase of dry-cured ham.All isolates of yeast showed enzymatic activities against milk protein and tributyrin,while only 4 strains displayed proteolytic activity on meat protein.Yeast strains were grown in a meat model medium and volatile compounds were identified.The result showed that inoculated yeast strains could promote the production of volatiles and there were significant differences among strains.D.hansenii S25 showed the highest production of volatile compounds,followed by the strain C.zeylanoides C4.D.hansenii S25 was the highest producer of alcohols showing the highest production of benzeneethanol and 3-(methylthio)-1-propanol.Based on OAV and PLS analysis,D.hansenii S25 was strongly correlated with overall flavor and key volatile compounds of dry-cured ham,which could be selected as potential starter cultures.

Flavor release from traditional dry-cured pork during oral processing

The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages(B,NC_(30),C_(30),EC).Saliva and food bolus from 16 healthy subjects were collected during oral processing,and analyzed for saliva flow rate,total saliva protein content,saliva pH,conductivity,saliva and sodium,and taste components.Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva.This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.

Zinc glycine chelate ameliorates DSS‑induced intestinal barrier dysfunction via attenuating TLR4/NF‑κB pathway in meat ducks

Background Zinc glycine chelate(Zn-Gly)has anti-inflammation and growth-promoting properties;however,the mechanism of Zn-Gly contribution to gut barrier function in Cherry Valley ducks during intestinal inflammation is unknown.Three-hundred 1-day-old ducks were divided into 5 groups(6 replicates and 10 ducks per replicate)in a completely randomized design:the control and dextran sulfate sodium(DSS)groups were fed a corn-soybean meal basal diet,and experimental groups received supplements of 70,120 or 170 mg/kg Zn in form of Zn-Gly.The DSS and treatment groups were given 2 mL of 0.45 g/mL DSS daily during d 15–21,and the control group received normal saline.The experiment lasted 21 d.Results Compared with DSS group,70,120 and 170 mg/kg Zn significantly increased body weight(BW),villus height and the ratio of villus to crypt,and significantly decreased the crypt depth of jejunum at 21 d.The number of goblet cells in jejunal villi in the Zn-Gly group was significantly increased by periodic acid-Schiff staining.Compared with control,the content of intestinal permeability marker D-lactic acid(D-LA)and fluxes of fluorescein isothiocyanate(FITC-D)in plasma of DSS group significantly increased,and 170 mg/kg Zn supplementation significantly decreased the D-LA content and FITC-D fluxes.Compared with control,contents of plasma,jejunum endotoxin and jejunum pro-inflammatory factors IL-1β,IL-6 and TNF-αwere significantly increased in DSS group,and were significantly decreased by 170 mg/kg Zn supplementation.Dietary Zn significantly increased the contents of anti-inflammatory factors IL-10,IL-22 and sIgA and IgG in jejunum.Real-time PCR and Western blot results showed that 170 mg/kg Zn supplementation significantly increased mRNA expression levels of CLDN-1 and expression of OCLN protein in jejunum,and decreased gene and protein expression of CLDN-2 compared with DSS group.The 120 mg/kg Zn significantly promoted the expressions of IL-22 and IgA.Dietary Zn-Gly supplementation significantly decreased pro-inflammatory genes IL-8 and TNF-αexpression levels and TNF-αprotein expression in jejunum.Additionally,Zn significantly reduced the gene and protein expression of TLR4,MYD88 and NF-κB p65.Conclusions Zn-Gly improved duck BW and alleviated intestinal injury by regulating intestinal morphology,barrier function and gut inflammation-related signal pathways TLR4/MYD88/NF-κB p65.

Mobile genetic elements facilitate the transmission of antibiotic resistance genes in multidrug-resistant Enterobacteriaceae from duck farms

Multidrug-resistant(MDR)Enterobacteriaceae critically threaten duck farming and public health.The phenotypes,genotypes,and associated mobile genetic elements(MGEs)of MDR Enterobacteriaceae isolated from 6 duck farms in Zhejiang Province,China,were investigated.A total of 215 isolates were identified as Escherichia coli(64.65%),Klebsiella pneumoniae(12.09%),Proteus mirabilis(10.23%),Salmonella(8.84%),and Enterobacter cloacae(4.19%).Meanwhile,all isolates were resistant to at least two antibiotics.Most isolates carried tet(A)(85.12%),blaTEM(78.60%)and sul1(67.44%)resistance genes.Gene co-occurrence analysis showed that the resistance genes were associated with IS26 and integrons.A conjugative IncFII plasmid pSDM004 containing all the above MGEs was detected in Proteus mirabilis isolate SDM004.This isolate was resistant to 18 antibiotics and carried the blaNDM-5 gene.MGEs,especially plasmids,are the primary antibiotic resistance gene transmission route in duck farms.These findings provide a theoretical basis for the rational use of antibiotics in farms which are substantial for evaluating public health and food safety.

Transcriptome analysis reveals the genetic basis of crest cushion formation in duck

The Chinese crested duck is a unique duck breed having a bulbous feather shape on its duck head.However,the mechanisms involved in its formation and development are unclear.In the present study,RNA sequencing analysis was performed on the crested tissues of 6 Chinese crested ducks and the scalp tissues of 6 cherry valley ducks(CVs)from 2 developmental stages.This study identified 261 differentially expressed genes(DEGs),122 upregulated and 139 downregulated,in the E28 stage and 361 DEGs,154 upregulated and 207 downregulated in the D42 stage between CC and CV ducks.The subsequent results of weighted gene co-expression network analysis(WGCNA)revealed that the turquoise and cyan modules were associated with the crest trait in the D42 stage,meanwhile,the green,brown,and pink modules were associated with the crest trait in the E28 stage.Venn analysis of the DEGs and WGCNA showed that 145 and 45 genes are associated between the D42 and E28 stages,respectively.The expression of WNT16,BMP2,SLC35F2,SLC6A15,APOBEC2,ABHD6,TNNC2,MYL1,and TNNI2 were verified by real-time quantitative PCR.This study provides an approach to reveal the molecular mechanisms underlying the crested trait development.

River width and depth as key factors of diurnal activity energy expenditure allocation for wintering Spot-billed Ducks in the Xin'an River Basin

Rivers are important habitats for wintering waterbirds.However,they are easily influenced by natural and human activities.An important approach for waterbirds to adapt to habitats is adjusting the activity time and energy expenditure allocation of diurnal behavior.The compensatory foraging hypothesis predicts that increased energy expenditure leads to longer foraging time,which in turn increases food intake and helps maintain a constant energy balance.However,it is unclear whether human-disturbed habitats result in increased energy expenditure related to safety or foraging.In this study,the scan sample method was used to observe the diurnal behavior of the wintering Spot-billed Duck(Anas poecilorhyncha) in two rivers in the Xin’an River Basin from October 2021 to March 2022.The allocation of time and energy expenditure for activity in both normal and disturbed environments was calculated.The results showed that foraging accounted for the highest percentage of time and energy expenditure.Additionally,foraging decreased in the disturbed environment than that in the normal environment.Resting behavior showed the opposite trend,while other behaviors were similar in both environments.The total diurnal energy expenditure of ducks in the disturbed environment was greater than that in the normal environment,with decreased foraging and resting time percentage and increased behaviors related to immediate safety(swimming and alert) and comfort.These results oppose the compensatory foraging hypothesis in favor of increased security.The optimal diurnal energy expenditure model included river width and water depth,which had a positive relationship;an increase in either of these two factors resulted in an increase in energy expenditure.This study provides a better understanding of energy allocation strategies underlying the superficial time allocation of wintering waterbirds according to environmental conditions.Exploring these changes can help understand the maximum fitness of wintering waterbirds in response to nature and human influences.

Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed

The effect of the inclusion of chestnut in pigs ifnishing diet on volatile compounds of dry-cured Celta ham was studied. Twelve hams of each type （from three different pigs ifnishing diets：concentrate （CO）, mixed （MI） and chestnut （CH）） were used. Volatiles were extracted using a purge-and-trap method and analyzed by gas chromatography/mass spectrometry （GC/MS）. Thirty-nine volatile compounds were identified in dry-cured Celta ham samples. Most abundant volatiles in ham samples were aldehydes, which represented respectively, 53% （CO）, 51% （MI） and 46% （CH） of the total volatile composition. With the exception of 2-butenal, 2-methyl, all aldehydes were affected by feeding system. On the other hand, hydrocarbons n-alkanes were the second major group in the volatile proifle of dry-cured Celta hams and represented 28.9, 35.7 and 32.4%of the total volatile composition for CO, MI and CH groups, respectively. Ham samples from chestnut group showed a higher content of alcohols and this result could be related with the inclusion of chestnut in the ifnishing diet of pigs. Principal component analysis showed a good separation among groups. The discriminant analysis selected eight variables （butanoic acid, hexanal, octanal, nonenal （E）, decenal （E）, tetradecane, decane trimethyl and pyridine 2-methyl） and calculated two discriminating functions to predict if chestnut has been included in the ifnishing diet. Thus, it was possible to discriminate between groups fed with ifnishing diets containing chestnuts in their composition （mixed and chestnut group）.

Study Progress on Pests in Dry-cured Ham

Dry-cured ham can become infested with pests during the curing and ag-ing process, which not only damages the ham quality, but also causes economic loss. The advance of study on the effects of ham pests on the ham quality, the main species and distributions of ham pests in process of dry-cured ham were intro-duced in this article.

Reducing the Levels of Sodium, Saturated Animal Fat, and Nitrite in Dry-Cured Pork Meat Products: A Major Challenge

The curing of meat is a conservation technique widely used since ancient times to prolong shelf-life. It consists in exposing meat to a mixture of sodium chloride and nitrate/nitrite. Sodium chloride affects the flavor, texture and shelf-life of meat products. Animal fat mainly affects the flavor and texture, and nitrate and nitrite affect the color and flavor, and give cured meat products their typical aroma. Excessive intake of sodium has been linked to arterial hypertension and increased risk of cardiovascular diseases. Excessive intakes of saturated fatty acids in pork fat, and also of nitrite, have been identified as factors promoting some cancers. There is consequently an increasing consumer demand to reduce these ingredients in processed meat and so develop healthier cured meat products. This paper reviews how and to what extent sodium, animal fat rich in saturated fatty acids, and nitrite contents can be reduced in the production of dry-cured hams and dry-fermented sausages.

Strategies to improve genomic predictions for 35 duck carcass traits in an F2 population

Background Carcass traits are crucial for broiler ducks,but carcass traits can only be measured postmortem.Genomic selection(GS)is an effective approach in animal breeding to improve selection and reduce costs.However,the performance of genomic prediction in duck carcass traits remains largely unknown.Results In this study,we estimated the genetic parameters,performed GS using different models and marker densi-ties,and compared the estimation performance between GS and conventional BLUP on 35 carcass traits in an F2 population of ducks.Most of the cut weight traits and intestine length traits were estimated to be high and moder-ate heritabilities,respectively,while the heritabilities of percentage slaughter traits were dynamic.The reliability of genome prediction using GBLUP increased by an average of 0.06 compared to the conventional BLUP method.The Permutation studies revealed that 50K markers had achieved ideal prediction reliability,while 3K markers still achieved 90.7%predictive capability would further reduce the cost for duck carcass traits.The genomic relationship matrix nor-malized by our true variance method instead of the widely used 2pi(1-pi)could achieve an increase in prediction reliability in most traits.We detected most of the bayesian models had a better performance,especially for BayesN.Compared to GBLUP,BayesN can further improve the predictive reliability with an average of 0.06 for duck carcass traits.Conclusion This study demonstrates genomic selection for duck carcass traits is promising.The genomic prediction can be further improved by modifying the genomic relationship matrix using our proposed true variance method and several Bayesian models.Permutation study provides a theoretical basis for the fact that low-density arrays can be used to reduce genotype costs in duck genome selection.

Inhibitory effect of coriander(Coriandrum sativum L.)extract marinades on the formation of polycyclic aromatic hydrocarbons in roasted duck wings

Coriander(Coriandrum sativum L.)is recognized for its antioxidant property,as a kind of natural phenolic-rich ingredient.Polycyclic aromatic hydrocarbons(PAHs)present a class of heat-driven hazards in foods,especially the processed meat.In this study,the effect of coriander root and leaf extract on the formation and inhibition of PAH8 in roasted duck wings was firstly investigated.Coriander root extract(CRE)and coriander leaf extract(CLE)with five concentration groups(200,400,600,800,1000 mg/L)were prepared respectively to marinate the duck wings.CRE marinade exhibited greater inhibitory effect on PAH8 formation in roasted duck wings that ranged from 65.0%-87.4%.The electron spin resonance study indicated a significantly positive correlation between PAH8 and free radical level,suggesting the participation of radicals in PAHs formation.Also,it was speculated that the inhibitory effect on PAH8 was related to the phenolic compounds identified in coriander marinades.CRE made greater inhibitory effect on the formation of PAH8 and could be considered as a kind of natural source to mitigate PAHs in heat-processed meat products.

FMO3 deficiency of duck leads to decreased lipid deposition and increased antibacterial activity

Background:Most duck eggs possess a fishy odor,indicating that ducks generally exhibit impaired trimethylamine(TMA)metabolism.TMA accumulation is responsible for this unpleasant odor,and TMA metabolism plays an essen-tial role in trimethylaminuria(TMAU),also known as fish odor syndrome.In this study,we focused on the unusual TMA metabolism mechanism in ducks,and further explored the unclear reasons leading to the debilitating TMA metabolism.Methods:To achieve this,transcriptome,proteome,and metagenome analyses were first integrated based on the constructed duck populations with high and low TMA metabolism abilities.Additionally,further experiments were conducted to validate the hypothesis regarding the limited flavin-containing monooxygenase 3(FMO3)metabolism ability of ducks.Results:The study demonstrated that liver FMO3 and cecal microbes,including Akkermansia and Mucispirillum,par-ticipated in TMA metabolism in ducks.The limited oxidation ability of FMO3 explains the weakening of TMA metabo-lism in ducks.Nevertheless,it decreases lipid deposition and increases antibacterial activity,contributing to its survival and reproduction during the evolutionary adaptation process.Conclusions:This study demonstrated the function of FMO3 and intestinal microbes in regulating TMA metabolism and illustrated the biological significance of FMO3 impairment in ducks.

Roast Duck in Zhengzhou

When we talk about roast duck,most of the people would think of Beijing Roast Duck.Yes,Beijing Roast Duck is delicious definitely.However,today I’d like to talk about Zhengzhou Roast Duck,which is in my hometown.The most famous restaurant of roast duck in Zhengzhou is located in Renmin Road.Many people in Zhengzhou and the tourists who come to Zhengzhou would like to taste the roast duck there.

海南东寨港集约化海鸭养殖对红树植物生长及底栖动物的影响

为探究红树林区集约化海鸭养殖对红树植物生长及底栖动物生存的影响,在海南东寨港集约化海鸭养殖区选取以海莲和角果木为优势种的两个调查区域,并分别对以海莲为优势种的海鸭养殖区内圈养地、圈养地外围、弃养2 a、弃养5 a和未圈养地的海莲幼苗存活率、呼吸根密度、成年植株生长状况和底栖动物以及以角果木为优势种的海鸭养殖区内离圈养地不同距离处角果木成年植株死亡率、幼苗存活率、底栖动物进行了调查。结果表明:集约化海鸭养殖阻碍了红树植物幼苗和呼吸根的更新,严重干扰了红树植物的生存,圈养地底栖动物密度和生物量显著低于其他林地。海南东寨港集约化海鸭养殖对红树林造成了显著的负面影响。

基于改进YOLOv5l的轻量化鸭蛋裂纹检测算法

鸭蛋裂纹检测技术对于禽蛋加工工厂实现智能化蛋品检测、分级具有重要意义。该研究针对鸭蛋裂纹检测流程复杂、计算量大、模型尺寸大等问题,提出了一种基于改进YOLOv5l(you only look once version5 large)的轻量裂纹检测算法,通过在黑暗条件下使用LED灯照射鸭蛋,根据裂纹蛋壳与完好蛋壳透光性不同产生的图像差异进行检测。通过在YOLOv5中引入Ghost_conv模块,大大减少了模型的浮点计算量和参数量,并在模型的骨干网络中加入ECA(efficient channel attention)注意力机制以及使用多尺度特征融合方法 BIFPN(bi-directional feature pyramid network),增加模型对有效信息的关注度,以提高算法检测精度。同时使用CIoU与α-IoU损失函数融合后替代YOLOv5原始GIoU函数加速回归预测。利用自建的鸭蛋裂纹数据集验证改进后模型的性能,结果表明,本研究提出的改进YOLOv5l网络模型检测精准率为93.8%,与原始YOLOv5l模型相比,检测精度提高了6.3个百分点,参数量和浮点计算量分别减少了30.6%、39.4%。检测帧速率为28.954帧/s,较原始YOLOv5l模型仅下降3.824帧/s。与其他的目标检测常用网络SSD(single shot multibox detector)、YOLOv4、Faster-RCNN(faster region convolutional neural networks)相比,精度分别提高了13.1、12.5、8.2个百分点。本研究提出的方法能够在低硬件资源条件下进行高精度检测,可为实际场景应用提供解决方案和技术支持。

娄门鸭胸肌性状相关指标的全基因组关联分析

为寻找与鸭胸肌性状相关的候选基因,鉴定鸭胸肌性状相关分子标记,试验以199只娄门鸭为试验材料,采集血液提取DNA,用基因组重测序方法进行基因分型,利用PLINK 1.90对分型结果进行质控后,采用rMVP软件中的FarmCPU模型对SNPs(Single nucleo⁃tide polymorphisims)与胸宽、胸深、胸肌重和胸肌率4个性状指标做GWAS分析,定位出显著位点。结果显示:与胸宽相关的SNPs位点有4个,位于1、11、18号染色体上;与胸肌重相关的SNPs位点有2个,位于2、3号染色体上;与胸肌率相关的SNPs位点有2个,位于2号染色体上。通过基因功能注释,这些位点对应的胸肌性状候选基因有8个,分别是LOC119715526、RLBP1、ABHD2、KYAT1、SPOUT1、LOC101800569、EVA1A和NOL4。研究表明,在不同染色体上共鉴定到8个与胸肌性状显著相关的SNPs位点,这些位点共涉及8个候选基因。

不同因素对咸鸭蛋“黑黄”产生的影响

为分析影响盐腌鸭蛋中“黑黄”产生的因素,本实验通过色度值和金属离子含量测定以及蛋白质组学分析,对比“黑黄”咸蛋和正常咸蛋不同部位的差异,初步确定与“黑黄”形成有关的因素,再通过单因素试验进一步研究这些因素对黑黄形成程度和速率的影响。结果表明,Fe、Cu含量越高,蛋黄色度值越小,“黑黄”越黑,推测卵黄高磷蛋白中Fe2+与S2-结合形成的硫化物是使蛋黄变黑的原因,半胱氨酸的降解脱硫是蛋黄产硫的主要原因。微生物浓度、温度、pH值是影响黑黄产生的主要因素,鸭蛋载菌量和腌制温度越高,黑黄率越高;pH7.0~8.0范围内均可产生H2S,其中pH7.5时产气速率最快。综上,可以推测“黑黄”是由蛋黄内硫元素与铁元素之间的变色反应造成,腌制过程中的温度、pH值以及鸭蛋本身的载菌量对“黑黄”现象均有较大影响。

咸鸭蛋黄品质劣化分析与调控技术的研究进展

鸭蛋经食盐腌制加工成的咸蛋,是我国传统蛋制品之一,蛋黄质量好坏常被用来评价咸蛋的品质。鸭蛋盐渍过程中蛋黄黑化和泥化是影响咸蛋品质的劣化现象,该研究从蛋黄颜色劣变造成的蛋黄黑化现象和质地过度软化劣变造成的蛋黄泥化现象两个方面介绍了蛋品加工过程中品质劣变的表征及影响因素,重点综述了类似的蛋、肉、蔬菜等食品硫化致黑和氧化致软两种品质劣变的机制和控制技术及其效果。为鸭蛋加工的标准化、工业化以及安全化生产咸蛋提供理论支持。

粤北地区鸭源沙门菌分离鉴定及生物学特性研究

为了解粤北地区鸭源沙门菌流行菌株生物学特性,本研究对鉴定的鸭源沙门菌菌株进行了血清型鉴定、毒力基因检测、药敏试验及致病性初步试验。结果显示,病死鸭组织沙门菌分离率为57.14%(16/28);鉴定为鼠伤寒沙门菌占62.5%(10/16),肠炎沙门菌占31.25%(5/16)。分离菌株最少携带了12个毒力基因,最多携带了19个毒力基因。分离菌株对阿莫西林、青霉素、罗红霉素等耐药率超过90%,对多西环素、大观霉素、环丙沙星、阿米卡星等较为敏感,所有菌株呈多重耐药。分离菌株可导致小鼠发病和部分死亡。研究结果表明,沙门菌在粤北地区发病肉鸭中有较高感染率,流行的优势血清型为鼠伤寒沙门菌和肠炎沙门菌,流行菌株普遍存在多重耐药性且具有一定的致病性。