Frontiers in veterinary science · 2026
Innovative use of Dendrobium devonianum paxt stem residue as a bioactive feed additive: enhancing roasted chicken flavor and nutritional quality through metabolomics and molecular docking.
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Zhang Zhen, Zhang Dongying, Li Zuhong, Guo Yuwei, Liu Chengxu, Zhao Cunchao, Wang Ya
Аннотация
INTRODUCTION: This study evaluated the effects of Dendrobium devonianum Paxt stem residue (DPSR) and its fermented form (FDPSR) as dietary ingredients on broiler growth performance and roasted chicken quality.
METHODS: A total of 63 white-feathered broilers were assigned to three dietary treatments for 45 days: CK (basal diet), DPSR (basal diet supplemented with 10% DPSR), and FDPSR (basal diet supplemented with 10% FDPSR), with three replicate pens per treatment and seven birds per pen. Roasted chicken breast was analyzed by texture profile analysis, oxidation-related assays, E-nose, E-tongue, LC-MS, HS-SPME-GC-MS, and molecular docking simulation analysis.
RESULTS: During days 1-21, both DPSR and FDPSR reduced average daily gain to 24.70 and 26.60 g/bird/day, respectively, compared with 33.67 g/bird/day in the CK group (p < 0.05). Furthermore, feed conversion ratios increased feed to 1.66 and 1.54 for DPSR and FDPSR, respectively, compared with 1.27 in the CK group (p < 0.05). In contrast, no significant differences were observed among treatments during days 22-45 or over the entire 45-day feeding period. In roasted chicken, DPSR improved selected textural attributes, whereas FDPSR was more strongly associated with flavor-related variations. Both treatments significantly reduced malondialdehyde content after roasting (p < 0.05). Metabolomics identified 52 differential metabolites, with aldehydes being markedly higher in the FDPSR group (67.81%) than in the CK (43.56%) and DPSR (40.11%) groups. Molecular docking simulation suggested potentially favorable interactions between representative aroma compounds and selected olfactory receptors.
DISCUSSION: Overall, DPSR and FDPSR altered the texture, oxidative stability, and flavor profiles of roasted chicken, with FDPSR demonstrating a more pronounced effect on flavor-related metabolites and volatile compounds. These findings provide preliminary support for the use of DPSR-based ingredients in poultry production, although further validation is required.
METHODS: A total of 63 white-feathered broilers were assigned to three dietary treatments for 45 days: CK (basal diet), DPSR (basal diet supplemented with 10% DPSR), and FDPSR (basal diet supplemented with 10% FDPSR), with three replicate pens per treatment and seven birds per pen. Roasted chicken breast was analyzed by texture profile analysis, oxidation-related assays, E-nose, E-tongue, LC-MS, HS-SPME-GC-MS, and molecular docking simulation analysis.
RESULTS: During days 1-21, both DPSR and FDPSR reduced average daily gain to 24.70 and 26.60 g/bird/day, respectively, compared with 33.67 g/bird/day in the CK group (p < 0.05). Furthermore, feed conversion ratios increased feed to 1.66 and 1.54 for DPSR and FDPSR, respectively, compared with 1.27 in the CK group (p < 0.05). In contrast, no significant differences were observed among treatments during days 22-45 or over the entire 45-day feeding period. In roasted chicken, DPSR improved selected textural attributes, whereas FDPSR was more strongly associated with flavor-related variations. Both treatments significantly reduced malondialdehyde content after roasting (p < 0.05). Metabolomics identified 52 differential metabolites, with aldehydes being markedly higher in the FDPSR group (67.81%) than in the CK (43.56%) and DPSR (40.11%) groups. Molecular docking simulation suggested potentially favorable interactions between representative aroma compounds and selected olfactory receptors.
DISCUSSION: Overall, DPSR and FDPSR altered the texture, oxidative stability, and flavor profiles of roasted chicken, with FDPSR demonstrating a more pronounced effect on flavor-related metabolites and volatile compounds. These findings provide preliminary support for the use of DPSR-based ingredients in poultry production, although further validation is required.