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Sacha inchi oil addition to hen diets and the effects on egg yolk flavor based on multiomics and flavoromics analysis

文献类型： 外文期刊

作者： Yang, Weifang 1 ; Jia, Yaxiong 1 ; Yang, Youyou 1 ; Chen, Han 1 ; Zhou, Longzhu 1 ; Wang, Liang 2 ; Lv, Xueze 2 ; Zhao, Qingyu 1 ; Qin, Yuchang 1 ; Zhang, Junmin 1 ; Tang, Chaohua 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Anim Sci, State Key Lab Anim Nutr & Feeding, Beijing 100193, Peoples R China

2.Beijing Gen Stn Anim Husb, Beijing 100107, Peoples R China

关键词： Sacha inchi oil; omega-3 polyunsaturated fatty acids; Flavor; Volatile compound; Multiomics

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 475 卷

页码：

收录情况： SCI

摘要： Multiomics and flavoromics were used to evaluate the effects of Sacha inchi oil (SIO) levels (0, 0.5, and 1 %) in hen feed on the sensory properties, volatile flavor, fatty acid composition, and flavor precursors in the resulting egg yolks. The addition of 0.5 % SIO improved consumer preference without causing off-flavors in the eggs. Thirty-eight volatile compounds were identified, of which thirty-five were significantly more abundant (P < 0.05) in the 0.5 % and 1 % SIO groups than in the control group. SIO additions enriched the egg w-3 polyunsaturated fatty acid (PUFA) content and achieved the ideal healthy ratio of w-6/w-3. Lipidomics combined with partial least-squares regression model analysis suggested that oxidative degradation of the fatty acids aided the variations in the aroma characteristic between the 0.5 % SIO and control groups. Our results established that SIO additions effectively increased the w-3 PUFA content in yolks and improved acceptability.

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