数字农科院2.0

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

作者机构：

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

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2025 年 475 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

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 ω-3 polyunsaturated fatty acid (PUFA) content and achieved the ideal healthy ratio of ω-6/ω-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 ω-3 PUFA content in yolks and improved acceptability.

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