Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity.

ABSTRACT: This study aimed to evaluate the effects of dietary inulin (0-30 g/kg) on duck meat, muscle fiber types, meat quality, antioxidant ability, Low-field nuclear magnetic resonance, amino acid and off-flavor. These results indicated that inulin promoted the conversion of type II to type I muscle fibers. Compared with the control group, supplementation with 20 g/kg inulin reduced (P < 0.05) the shear force and pressure water loss by 17.9 N and 1.9 %, respectively. Inulin increased the pH_24h and the redness of duck meat. Low-field nuclear magnetic resonance confirmed that inulin increased the immobile water content and enhanced water retention in duck meat. Additionally, inulin enhanced antioxidant capacity and reduced the degree of lipid oxidation. Inulin increased the content

SUBMITTER: Sun H 

PROVIDER: S-EPMC11751494 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature