Identification of Plasmatic Biomarkers of Foie Gras Qualities in Duck by Metabolomics.

ABSTRACT: The foie gras is an emblematic product of French gastronomy composed of waterfowl fatty liver. The organoleptic qualities of this product depend on the liver characteristics such as liver weight (LW) and technological yield (TY) at cooking. One of the main issues for producers is to classify the foie gras with high or low technological quality before cooking them. Thus the study aims at identifying biomarkers of these characteristics with non-invasive biomarkers in duck. ¹H-NMR (nuclear magnetic resonance of the proton) analyses were performed on plasma of male mule ducks at different time points during the overfeeding period to obtain a large range of liver characteristics so as to identify plasmatic biomarkers of foie gras. We used two methods, one based o

SUBMITTER: Mozduri Z 

PROVIDER: S-EPMC7907454 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature