Application of Metabolomics to Identify Hepatic Biomarkers of Foie Gras Qualities in Duck.

ABSTRACT: Foie gras is a traditional dish in France that contains 50 to 60% of lipids. The high-fat content of the liver improves the organoleptic qualities of foie gras and reduces its technological yield at cooking (TY). As the valorization of the liver as foie gras products is strongly influenced by the TY, classifying the foie gras in their potential technological quality before cooking them is the main challenge for producers. Therefore, the current study aimed to identify hepatic biomarkers of foie gras qualities like liver weight (LW) and TY. A group of 120 male mule ducks was reared and overfed for 6-12 days, and their livers were sampled and analyzed by proton nuclear magnetic resonance (¹H-NMR). Eighteen biomarkers of foie gras qualities

SUBMITTER: Mozduri Z 

PROVIDER: S-EPMC8293271 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature