A feed composition for improving the flavor of wenchang chicken meat

Abstract

The application discloses a feed composition for improving the flavor of Wenchang chicken meat, and relates to the technical field of feed compositions.The technical scheme is as follows: the feed composition is composed of the following components in percentage by mass: corn 63.64-69.99%, wheat bran 3.61-4.3%, soybean oil 3-5.6%, soybean meal 17.46-18.44%, vitamin premix 2%, calcium hydrogen phosphate 0.74%, L-lysine 0.12-0.15%, DL-methionine 0.1-0.11% and whole-plant feed mulberry 2-6%. The application studies the influence of different adding levels of the feed composition on the physicochemical properties of Wenchang chicken meat and the composition and content of flavor substances, and the addition of whole-plant feed mulberry in the feed significantly reduces the drip loss, muscle fiber diameter and shear force, and improves the composition of muscle fatty acids.

Description

Technical Field

[0001] This invention relates to the field of feed composition technology, and more specifically, to a feed composition for improving the flavor of Wenchang chicken. Background Technology

[0002] Wenchang chicken is a famous local breed of high-quality broiler chicken in China, renowned for its tender meat, delicious taste, and unique flavor, making it a favorite among consumers. Its breeding industry holds significant economic value in Hainan and throughout China. The flavor, tenderness, and water retention of chicken meat are core indicators for evaluating its commercial value, directly impacting consumer experience and market competitiveness.

[0003] Currently, traditional feed compositions are commonly used in Wenchang chicken farming, with main components being conventional raw materials such as corn, soybean meal, and wheat bran. While these can meet basic nutritional needs, they are significantly insufficient in improving chicken flavor, tenderness, and water retention. Traditional feed compositions often lack the synergistic effect of functional ingredients, resulting in coarser muscle fibers, greater shear force (tougher meat), higher drip loss (poor water retention), and lower content of flavor substances (such as free amino acids, inosinic acid, and volatile flavor components), making it difficult to fully showcase the superior flavor characteristics of Wenchang chicken.

[0004] In recent years, researchers have attempted to improve chicken quality by adding functional feed ingredients (such as plant extracts and probiotics), but some approaches have encountered problems such as unstable effects, high costs, or low ingredient utilization. For example, adding plant-based ingredients alone may affect chicken growth performance due to nutritional imbalances, or fail to form a synergistic effect with the basic feed components, thus having a limited effect on enriching the flavor composition.

[0005] Whole-plant mulberry, as a novel functional feed ingredient, is rich in crude protein, vitamins, minerals, and bioactive substances (such as flavonoids and polysaccharides), showing potential in improving animal gut health and regulating lipid metabolism. However, current technologies have not systematically studied the optimal ratio of whole-plant mulberry with conventional feed ingredients (such as corn, soybean meal, and amino acids), and its synergistic effects on the physicochemical properties (such as muscle fiber structure and water retention) and flavor compounds (such as volatile components and umami amino acids) of Wenchang chicken meat. Therefore, developing a composition with whole-plant mulberry as the core and scientifically formulated with conventional feed ingredients is of great significance for improving the quality of Wenchang chicken meat and enriching its flavor composition. Summary of the Invention

[0006] To address the shortcomings of existing technologies, the purpose of this invention is to provide a feed composition that improves the flavor of Wenchang chicken. This invention studies the effects of different addition levels of feed compositions on the physicochemical properties and flavor composition and content of Wenchang chicken. Adding whole mulberry plant to the diet significantly reduced drip loss, muscle fiber diameter and shear force, and improved the fatty acid composition of the muscle.

[0007] The above-mentioned technical objective of the present invention is achieved through the following technical solution:

[0008] A feed composition for improving the flavor of Wenchang chicken, the feed composition comprising the following components by weight percentage:

[0009] Corn: 63.64%-69.99%;

[0010] Wheat bran: 3.61%-4.3%;

[0011] Soybean oil: 3%-5.6%;

[0012] Soybean meal: 17.46%-18.44%;

[0013] Vitamin premix: 2%;

[0014] Calcium hydrogen phosphate: 0.74%;

[0015] L-Lysine: 0.12%-0.15%;

[0016] DL-methionine: 0.1%-0.11%;

[0017] Whole plant fodder mulberry: 2%-6%.

[0018] Preferably, the feed composition comprises the following components by weight percentage:

[0019] Corn: 63.64%-67.42%;

[0020] Wheat bran: 3.61%-4.3%;

[0021] Soybean oil: 4.11%-5.6%;

[0022] Soybean meal: 17.46%-17.88%;

[0023] Vitamin premix: 2%;

[0024] Calcium hydrogen phosphate: 0.74%;

[0025] L-Lysine: 0.14%-0.15%;

[0026] DL-methionine: 0.1%-0.11%;

[0027] Whole plant fodder mulberry: 4%-6%.

[0028] Preferably, the feed composition comprises the following components by weight percentage:

[0029] Corn: 67.42%;

[0030] Wheat bran: 3.61%;

[0031] Soybean oil: 4.11%;

[0032] Soybean meal: 17.88%;

[0033] Vitamin premix: 2%;

[0034] Calcium hydrogen phosphate: 0.74%;

[0035] L-Lysine: 0.14%;

[0036] DL-methionine: 0.1%;

[0037] Whole plant fodder mulberry: 4%.

[0038] Preferably, the feed composition comprises the following components by weight percentage:

[0039] Corn: 63.64%-67.42%;

[0040] Wheat bran: 3.61%-4.3%;

[0041] Soybean oil: 4.11%-5.6%;

[0042] Soybean meal: 17.46%-17.88%;

[0043] Vitamin premix: 2%;

[0044] Calcium hydrogen phosphate: 0.74%;

[0045] L-Lysine: 0.14%-0.15%;

[0046] DL-methionine: 0.1%-0.11%;

[0047] Whole plant fodder mulberry: 6%.

[0048] Preferably, the feed composition comprises the following components by weight percentage:

[0049] Corn: 63.64%;

[0050] Wheat bran: 4.3%;

[0051] Soybean oil: 5.6%;

[0052] Soybean meal: 17.46%;

[0053] Vitamin premix: 2%;

[0054] Calcium hydrogen phosphate: 0.74%;

[0055] L-Lysine: 0.15%;

[0056] DL-methionine: 0.11%;

[0057] Whole plant fodder mulberry: 6%.

[0058] Preferably, the preparation process of the whole-plant fodder mulberry includes: harvesting when the plant height reaches 90-100cm, drying at 65℃, chopping the whole plant and pulverizing it into powder with a particle size of 40-60 mesh.

[0059] Preferably, the premix contains vitamins, minerals, and essential amino acids.

[0060] Preferably, the feed composition is suitable for feeding Wenchang chickens aged not less than 80 days during their fattening period.

[0061] Compared with the prior art, the present invention has the following beneficial effects:

[0062] 1. This invention investigated the effects of different levels of feed composition additives on the physicochemical properties and flavor composition and content of Wenchang chicken meat. Compared with the control group, the feed composition of this invention significantly reduced drip loss, muscle fiber diameter, and shear force, and improved the fatty acid composition of the muscle.

[0063] 2. At a 6% addition level, this invention significantly increased the content of umami amino acids and inosinic acid in leg muscle. Volatile substance analysis showed that the main volatile substances in the muscle after adding whole-plant mulberry leaves were alcohols and polyols, alkanes, carbonyl compounds, carboxylic acid derivatives, ethers, fatty acid esters, fatty acids and their complexes, fatty alcohols, and γ-butyrolactones. Geraniol, phenylethanol, and (E)-2-decenal were also identified as new volatile substances. The total content and types of volatile substances increased with increasing whole-plant mulberry leaf addition levels. These results indicate that the combination of whole-plant mulberry leaves with other feed ingredients improves the tenderness and water retention of Wenchang chicken meat and enriches its flavor composition, with the 6% addition level showing the most significant effect. This invention provides an important reference for improving chicken quality and supports the development and application of mulberry leaves as a functional feed ingredient. Attached Figure Description

[0064] The accompanying drawings, which are included to provide a further understanding of embodiments of the invention and form part of this application, do not constitute a limitation thereof. In the drawings:

[0065] Figure 1The following figures illustrate the effect of adding whole-plant mulberry feed to the diet of Wenchang chickens on intramuscular fat in an embodiment of the present invention; A is Oil Red O staining of the breast muscle; B is Oil Red O staining of the leg muscle; C is the relative area of ​​fat droplets in the breast muscle; D is the relative area of ​​fat droplets in the leg muscle.

[0066] Figure 2 These are the results of the morphology and size of the muscle fibers of Wenchang chicken in this embodiment of the invention; A is the morphology of the pectoral and leg muscles; B is the diameter and cross-sectional area of ​​the pectoral and leg muscles.

[0067] Figure 3 This is a graph showing the effect of whole-plant mulberry supplementation in the diet on the meat quality traits of Wenchang chicken in this embodiment of the invention; A represents the meat quality traits of the breast muscle; B represents the meat quality traits of the leg muscle.

[0068] Figure 4 These are the results of the effect of adding whole-plant mulberry to the diet on the fatty acid content of Wenchang chicken muscle in the embodiments of the present invention; A is the fatty acid content of leg muscle; B is the fatty acid content of breast muscle.

[0069] Figure 5 These are the results of the effect of adding whole-plant mulberry feed to the diet on the amino acid content of Wenchang chicken muscle in the embodiments of the present invention; A is the amino acid content of breast muscle; B is the amino acid content of leg muscle.

[0070] Figure 6 This is a principal component analysis loading diagram of the pectoral muscle in an embodiment of the present invention;

[0071] Figure 7 This is an electronic nose radar image of the pectoral muscles in an embodiment of the present invention;

[0072] Figure 8 This is a principal component analysis loading diagram of the leg muscles in an embodiment of the present invention;

[0073] Figure 9 This is an electronic nose radar image of the leg muscles in an embodiment of the present invention;

[0074] Figure 10 This is a graph showing the response values ​​of the pectoral muscle flavor sensor in an embodiment of the present invention.

[0075] Figure 11 This is a graph showing the response values ​​of the leg muscle flavor sensor in an embodiment of the present invention.

[0076] Figure 12 This is a graph showing the quality evaluation results of the OPLS-DA model in this embodiment of the invention;

[0077] Figure 13 This is a graph showing the results of the content and classification grade of muscle flavor substances in an embodiment of the present invention;

[0078] Figure 14 This is a graph showing the detection ratio of volatile substances in different chemical categories in the embodiments of the present invention;

[0079] Figure 15 This is a graph showing the detection ratio of volatile substances in different chemical categories in the embodiments of the present invention;

[0080] Figure 16 This is an OPLS-DA analysis diagram of the main component of the pectoral muscle flavor substance in an embodiment of the present invention;

[0081] Figure 17 This is the OPLS-DA analysis diagram of the main component of muscle flavor substances in this embodiment of the invention. Detailed Implementation

[0082] To make the objectives, technical solutions, and advantages of the present invention clearer, the present invention will be further described in detail below with reference to the embodiments and accompanying drawings. The illustrative embodiments and descriptions of the present invention are only used to explain the present invention and are not intended to limit the present invention.

[0083] Example: A feed composition for improving the flavor of Wenchang chicken.

[0084] I. Materials and Methods

[0085] The Wenchang chickens used in the experiment were provided by Hainan (Tanniu) Wenchang Chicken Co., Ltd. (Haikou, Hainan). The whole mulberry plant used as feed was harvested when the plant height reached 90-100 cm, dried at 65℃, chopped and ground into powder. Its nutritional composition is shown in Table 1.

[0086] Table 1. Nutritional composition of the whole mulberry plant (forage mulberry)

[0087]

[0088] II. Experimental Design

[0089] Three hundred and twenty healthy, 81-day-old Wenchang hens of similar weight (1295g ± 5g) were randomly divided into four treatment groups, with eight replicates per group and twenty hens per replicate. The composition and nutritional levels of the feed for the control group and the three experimental groups are shown in Table 2. The experiment lasted for 40 days. After the experiment, all chickens were slaughtered, and the left and right breast muscles and leg muscles of each chicken were collected, individually packaged, and frozen for storage.

[0090] Table 2. Feed Nutritional Composition (Dry Matter Basis)

[0091]

[0092] The vitamin premix provided per kilogram of diet is as follows: Vitamin A 10,000 IU, Vitamin D3 2,000 IU, Vitamin E 10 mg, Vitamin B1 2 mg, Vitamin B2 3 mg, Vitamin B6 3.50 mg, Niacin 15 mg, Copper 10 mg, Iron 80 mg, Manganese 60 mg, Zinc 70 mg, Iodine 2 mg, Selenium 0.40 mg, Folic Acid 0.50 mg, Pantothenic Acid 10 mg, Biotin 0.15 mg, and Cyanocobalamin 10 μg.

[0093] In addition, the contents of metabolizable energy, available phosphorus, lysine and methionine were calculated based on the "Table of Chinese Feed Composition and Nutritional Value (2022)", and the contents of other nutrients were measured values.

[0094] III. Experimental Processing and Analysis

[0095] (1) Oil Red O staining

[0096] Muscle tissue was collected immediately after slaughter, fixed in 4% formaldehyde solution, cut into 6μm thick sections using a cryostat, and stained with Oil Red O. Lipid droplet area size was analyzed using ImagePro Plus 6.0 analysis software.

[0097] (2) Muscle hematoxylin-eosin (H&E) staining

[0098] Muscle tissue was collected immediately after slaughter and fixed in 4% formaldehyde solution. Muscle morphology was observed using hematoxylin-eosin staining. The total area of ​​muscle fibers in each slice was measured and the muscle fiber diameter was calculated using ImagePro Plus 6.0 analysis software.

[0099] (3) pH value measurement

[0100] 45 minutes post-slaughter (pH) 45min ) and 24 hours (pH) 24h The pH values ​​of the pectoral and leg muscles were determined using a FE28 standard pH meter (METTLERTOLEDO, Zurich, Switzerland). Each sample was measured three times at different locations, and the average value was taken.

[0101] (4) Color measurement

[0102] The color of the meat samples was determined using a colorimeter. The results are expressed as three color parameters: L (brightness value), a (red-green value), and b* (yellow-blue value).

[0103] (5) Measurement of dripping water loss

[0104] The pectoral and leg muscles were harvested 45 minutes post-slaughter, with approximately 30 g of fresh sample taken from each. The initial weight was recorded. After storing at 4°C for 24 hours, weigh again. The formula for calculating drip loss is: .

[0105] (6) Determination of cooking loss

[0106] The muscle sample was trimmed into pieces approximately 1cm × 2cm × 3cm, and the initial weight was recorded. The sample was placed in a retort bag and heated in an 80°C water bath until the center temperature reached 70°C. After removal, it was cooled to room temperature under running water, the surface moisture was blotted dry with filter paper, and the final weight was recorded. The formula for calculating cooking loss is: .

[0107] (7) Shear force measurement

[0108] Approximately 250g of pectoral and leg muscle samples were sealed in a plastic bag and steamed until the core temperature reached 75°C. After cooling to room temperature, 1cm×1cm×3cm strips of meat were cut along the muscle fiber direction. The shear force was measured using a C-LM36 digital display muscle tenderness tester, following existing methods. The results are expressed in Newtons (N).

[0109] (8) Determination of fat and fatty acid content

[0110] Fat content was determined according to Chinese National Standard GB 5009.6–2016. After removing skin and visible fat, the fat content was measured using a Soxtec 2050 fully automated fat analyzer. Each sample was measured three times, and the results were averaged. Fatty acid composition was determined according to GB 5009.168–2016. Based on the fatty acid methyl ester content and corresponding conversion factors, quantitative analysis was performed using gas chromatography with internal standard method.

[0111] (9) Determination of free amino acids (FAA)

[0112] Add 0.05 g of the thawed and minced sample to 500 µL of 70% methanol aqueous solution, vortex for 3 minutes, and centrifuge at 12,000 rpm for 10 minutes at 4°C. Collect the supernatant and analyze the free amino acids using liquid chromatography-mass spectrometry.

[0113] (10) Inosinic acid (IMP) assay

[0114] The IMP content was determined using high performance liquid chromatography.

[0115] (11) Electronic nose analysis

[0116] A precise weight of 10.00 g ± 0.01 g of steamed and diced chicken breast (cut into short fibers) was placed in a 40 mL electronic nose autosampler vial. Clean air was used as the carrier gas. Data acquisition time was 60 seconds at a flow rate of 1 L / min, and sensor cleaning time was 10 seconds at a flow rate of 3 L / min. The instrument used was the ISENSO Super-Nose electronic nose sensor detector, equipped with 14 sensors and a data acquisition system. The peak response signal of the electronic nose sensor was selected as the "eigenvalue" to construct the original data matrix, followed by principal component analysis (PCA). Detailed information on the electronic nose sensor is shown in Table S3.

[0117] Table S3 Functions of the Electronic Nose Sensor

[0118]

[0119] (12) Headspace-gas chromatography-mass spectrometry (HS-GC-MS) analysis

[0120] Accurately weigh approximately 10 g of each sample into a 20 mL headspace vial. Prepare a separate mixed n-alkane standard solution. For retention time calibration. Headspace solid-phase microextraction (HS-SPME) conditions were as follows: Samples were equilibrated at 60°C for 15 minutes (pulsed oscillation, 450 rpm, 5-second oscillation / 2-second pause), followed by adsorption of volatile components using a 50 / 30 μm DVB / CAR / PDMS extraction head for 40 minutes, and then desorbed at 250°C for 5 minutes via the GC injection port. The extraction head was aged at 250°C for 2 hours before first use, and the injection port was cleaned for 10 minutes between each injection. Gas chromatography separation was performed using a DB-WAX capillary column (30 m × 0.25 mm, 0.25 μm), with helium (purity ≥99.999%) as the carrier gas, a constant flow rate of 1.0 mL / min, and splitless injection (injection port temperature 230°C, solvent delay 1.5 minutes). Column oven program: initial temperature 30°C held for 3 minutes, ramped up to 230°C at a rate of 4°C / min and held for 5 minutes. Mass spectrometry detection was performed using an electron impact ionization source (70 eV), with an ion source temperature of 230℃ and a quadrupole temperature of 150℃, in full scan mode (scan range m / z 20–650, scan rate 5 spectra / second).

[0121] Raw GC-MS data were imported into MS-DIAL software for preprocessing. This software extracts the "model peak" from the chromatogram, removes background noise, and performs qualitative and quantitative analysis by comparing retention times and mass spectra with a self-built database.

[0122] IV. Test Results

[0123] 1. Effects of whole-plant mulberry as feed on the nutritional composition of Wenchang chicken meat

[0124] The results of routine nutrient composition of breast and leg muscles of Wenchang chickens fed with whole-plant mulberry are shown in Table 4. Compared with the control group, the addition of different levels of whole-plant mulberry to the diet had no significant effect on the routine nutrient composition of Wenchang chicken meat (P>0.05).

[0125] Table 4. Results of routine nutrient composition of breast and leg muscles in Wenchang chickens fed with whole-plant mulberry.

[0126]

[0127] The data are expressed as mean ± standard error (n=8).

[0128] 2. Effects of whole-plant mulberry feed on intramuscular fat (IMF) in Wenchang chickens

[0129] To investigate the effect of whole-plant mulberry as a feed on intramuscular fat in Wenchang chickens, Oil Red O staining analysis was performed on the pectoral and leg muscles. The results showed that adding different levels of whole-plant mulberry to the diet had a certain effect on increasing intramuscular fat content in Wenchang chickens, but the effect did not reach a statistically significant level (P>0.05). Figure 1 As shown.

[0130] 3. Effects of whole-plant mulberry as feed on the histological characteristics of Wenchang chicken muscle tissue

[0131] Muscle fiber area and diameter are important indicators affecting meat tenderness. This study analyzed the muscle fiber area and diameter of the breast and leg muscles of Wenchang chickens using H&E staining. The results showed that adding 2% mulberry to the feed significantly reduced the muscle fiber area of ​​the breast muscle; while adding 4% and 6% mulberry significantly reduced both the muscle fiber area and diameter of the breast and leg muscles (P<0.05). Figure 2 Figures A and B show the morphology of pectoral and leg muscle fibers (scale bar: 50 µm); Figure B shows the diameter and cross-sectional area of ​​pectoral and leg muscle fibers. *P<0.05, **P<0.01, ***P<0.001. Data are expressed as mean ± standard error (n=8). This indicates that dietary supplementation with whole-plant mulberry significantly improves the tenderness of Wenchang chicken.

[0132] 4. Effects of whole-plant mulberry as feed on the quality traits of Wenchang chicken.

[0133] Results of breast and leg muscle quality traits in Wenchang chickens fed whole-plant mulberry feed: Figure 3 As shown. Compared with the control group, the addition of 2% whole mulberry plant feed significantly reduced the drip loss of the pectoral muscle (P<0.05), as Figure 3 As shown in A and B in the figure. The 4% addition group showed significantly reduced drip loss and shear force in both pectoral and leg muscles (P<0.05), as... Figure 3 As shown in A and B in the figure. Furthermore, the 6% addition group not only reduced drip loss and shear force in the pectoral muscles, but also significantly reduced simmering loss in the leg muscles (P<0.05), as... Figure 3 As shown in A and B in the figure, this indicates that the addition of whole-plant mulberry to the diet significantly improves the meat quality of Wenchang chicken.

[0134] 5. Effects of whole-plant mulberry as feed on fatty acid content in the muscle of Wenchang chicken.

[0135] This study detected 13 fatty acids in the muscle of the experimental chickens. Compared with the control group, the content of cis-11-eicosenoic acid in the leg muscle of the 2% supplement group was significantly reduced (P<0.05). Figure 4 As shown in Figure A; the levels of palmitoleic acid, cis-11-eicosenoic acid, and total unsaturated fatty acids (ΣUSFA) in the leg muscles of the 4% supplement group were significantly reduced (P<0.05), as shown in Figure A. Figure 4 As shown in A in the figure. Furthermore, the levels of myristate, hexadecanoic acid, palmitoleic acid, cis-11-eicosenoic acid, oleic acid, total saturated fatty acids (ΣSFA), total unsaturated fatty acids (ΣUSFA), and total fatty acids in the leg muscles of the 6% supplement group were all significantly reduced (P<0.05). Figure 4 As shown in A in the figure. However, there was no significant difference in the fatty acid content of the pectoral muscles among the groups (P>0.05), as shown in Figure A. Figure 4 As shown in B in the figure, this indicates that the addition of whole-plant mulberry feed to the diet significantly altered the fatty acid composition of the leg muscles.

[0136] 6. Effects of whole-plant mulberry as feed on amino acid and IMP content in the muscle of Wenchang chicken.

[0137] In this study, higher levels of mulberry additive had a more significant impact on muscle fatty acid composition. To further explore the comprehensive effects of mulberry additive on chicken quality, the free amino acid content of the breast and leg muscles of Wenchang chickens was compared between the control group and the 6% additive group. Figure 5 As shown in Figures A and B, the addition of 6% whole-plant mulberry significantly increased the IMP and glutamic acid (Glu) content in leg muscle (P<0.05), but had no significant effect on the content of other amino acids (P>0.05). These results demonstrate that whole-plant mulberry significantly increases the content of flavor compounds in the muscle of Wenchang chicken.

[0138] 7. Analysis of volatile substance characteristics of Wenchang chicken under different whole-plant feed mulberry supplementation levels based on electronic nose technology

[0139] This study used principal component analysis (PCA) to differentiate 32 electronic nose data points resembling pectoral and leg muscles. In the pectoral muscle PCA analysis, principal component 1 (PC1) contributed 93.14%, principal component 2 (PC2) contributed 3.75%, and the cumulative contribution reached 96.89%. Figure 6 As shown; in the leg muscle PCA analysis, PC1 contributed 87.85%, PC2 contributed 10.56%, and the cumulative contribution rate reached 98.41%, as... Figure 8As shown, this indicates that the model can effectively reflect the overall odor characteristics of the samples. The PCA scatter plot shows that data points for samples within the same group are highly clustered, and PCA can clearly distinguish the four groups of samples. The results show that the overall odor characteristics of the pectoral muscle in the control group, the 2% and 4% additive groups are relatively similar, but there are differences compared to the 6% additive group, such as... Figure 6 As shown; furthermore, the overall odor characteristics of the leg muscles in the control group and the 2% addition group were similar, but significantly different from those in the 4% and 6% addition groups, such as Figure 8 As shown.

[0140] Flavor radar images of pectoral and leg muscles are shown below. Figure 7 and Figure 9 As shown in the data, the response values ​​of sensors S4, S6, S7, S11, S12, and S13 in the pectoral muscles of the 4% addition group, and the response values ​​of sensors S11, S12, and S13 in the leg muscles, were all significantly higher than those in the control group (P<0.05). Figure 10 and Figure 11 As shown. Furthermore, compared to the control group, the response values ​​of sensors S4, S6, S7, S8, S11, S12, S13, and S14 in the pectoral muscles of the 6% addition group, and the response values ​​of sensors S5, S6, S7, S8, S9, S11, S12, S13, and S14 in the leg muscles were significantly increased (P<0.05). Figure 10 and Figure 11 As shown. This study directly confirms that adding whole mulberry plant to the diet can significantly increase the content of various flavor compounds in the muscle of Wenchang chicken, including sulfides, nitrogen (oxygen) compounds, amines, alcohols, (alkenyl) aldehydes, ketones, ethers, alkanes, aromatic compounds, volatile organic compounds, esters, and alkenes.

[0141] 8. Volatile compound analysis of Wenchang chicken meat based on HS-GC-MS

[0142] Partial least squares discriminant analysis (PLS-DA) was used to perform model permutation tests to screen for differentially volatile compounds, and the model reliability was verified by evaluating prediction accuracy and goodness of fit. The model showed R² = (0.0, 0.34) and Q² = (0.0, -0.895), as shown in the figure. Figure 12 As shown, the model was confirmed to be reliable and without overfitting. The results indicate that 402 volatile compounds were identified in the muscle of Wenchang chicken. Figure 13 );like Figure 14 As shown, the main categories are organic oxygen compounds (20.89%), fatty acyl compounds (20.89%), saturated hydrocarbons (19.62%), and benzene and its substituted derivatives (11.08%). Among them, alkanes (18.04%), carbonyl compounds (11.08%), fatty alcohols (7.28%), alcohols and polyols (6.96%), and fatty acid esters (6.33%) constitute the main subcategories. Figure 15 ).like Figure 16 As shown, the volatile compound composition of the pectoral muscles in the control group and the 2% additive group was similar, but different from that in the 4% and 6% additive groups; in addition, the volatile compound composition of the leg muscles in the control group, the 2% and 4% additive groups was similar, but significantly different from that in the 6% additive group, as shown in the figure. Figure 17 As shown.

[0143] As shown in Table 5, further analysis of the relative abundance of flavor compounds revealed that, compared with the control group, two new volatile compounds, geraniol and tridecanal, were detected in the pectoral muscle of the groups with different proportions of whole-plant mulberry feed, while three new volatile compounds, geraniol, phenylethanol and 2-methylbutyraldehyde, were detected in the leg muscle. Regarding the abundance of compounds, the pectoral muscle of the 4% whole mulberry powder addition group showed significantly increased levels of 1-octen-3-ol, 3-methylbutanal, 2-methylbutanal, phenethyl alcohol, geraniol, 2,3-butanediol, and tridecanal, while the leg muscle showed significantly increased levels of 1-octen-3-ol, pentanal, phenethyl alcohol, geraniol, (E,E)-2,4-decadienol, and nonanol (P<0.05). In the 6% whole mulberry powder addition group, the pectoral muscle of the 6% whole mulberry powder addition group showed significantly increased levels of 1-octen-3-ol, 3-methylbutanal, 2-methylbutanal, phenethyl alcohol, (E)-2-decenal, geraniol, 2,3-butanediol, and tridecanal, while the leg muscle showed significantly increased levels of 1-octen-3-ol, octanal, heptanal, dodecane, hexanal, undecane, pentanal, phenethyl alcohol, (E)-2-decenal, benzyl alcohol, geraniol, and (E,E)-2,4-decadienol (P<0.05). Furthermore, the abundance of benzaldehyde in the breast muscle and the abundance of 3-methylnonane, 3-methyldecane, and 2-methyldecane in the leg muscle were significantly reduced in the group supplemented with 4% whole mulberry powder. The study indicates that dietary supplementation with whole mulberry powder can increase the content of key flavor compounds such as aldehydes and alcohols in Wenchang chicken, and this enhancement effect is linearly related to the supplementation level.

[0144] Table 5. Relative abundance of volatile substances

[0145]

[0146] This invention investigated the effects of different addition levels of feed compositions on the physicochemical properties and flavor composition and content of Wenchang chicken meat. Compared with the control group, the feed composition of this invention significantly reduced drip loss, muscle fiber diameter, and shear force, and improved the fatty acid composition of the muscle. At the 6% addition level, the content of umami amino acids and inosinic acid in the leg muscle was significantly increased. Volatile substance analysis showed that the main volatile substances in the muscle after the addition of whole-plant mulberry feed included alcohols and polyols, alkanes, carbonyl compounds, carboxylic acid derivatives, ethers, fatty acid esters, fatty acids and their complexes, fatty alcohols, and γ-butyrolactones. Geraniol, phenylethanol, and (E)-2-decenal were also identified as new volatile substances. The total content and types of volatile substances increased with the increase of the whole-plant mulberry feed addition level. The above results indicate that the combination of whole-plant mulberry feed with other feed ingredients can improve the tenderness and water retention of Wenchang chicken meat, and also enrich its flavor composition, with the 6% addition level showing the most significant effect. This invention provides an important reference for improving chicken quality and supports the development and application of mulberry leaves as a functional feed ingredient.

[0147] The specific embodiments described above further illustrate the purpose, technical solution, and beneficial effects of the present invention. It should be understood that the above description is only a specific embodiment of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A feed composition for improving the flavor of Wenchang chicken, characterized in that, The feed composition comprises, by weight percentage, the following components composition: Corn: 63.64%-69.99%; Wheat bran: 3.61%-4.3%; Soybean oil: 3%-5.6%; Soybean meal: 17.46%-18.44%; Vitamin premix: 2%; Calcium hydrogen phosphate: 0.74%; L-Lysine: 0.12%-0.15%; DL-methionine: 0.1%-0.11%; Whole plant fodder mulberry: 2%-6%.

2. The feed composition for improving the flavor of Wenchang chicken according to claim 1, characterized in that, The feed composition comprises, by weight percentage, the following components composition: Corn: 63.64%-67.42%; Wheat bran: 3.61%-4.3%; Soybean oil: 4.11%-5.6%; Soybean meal: 17.46%-17.88%; Vitamin premix: 2%; Calcium hydrogen phosphate: 0.74%; L-Lysine: 0.14%-0.15%; DL-methionine: 0.1%-0.11%; Whole plant fodder mulberry: 4%-6%.

3. The feed composition for improving the flavor of Wenchang chicken according to claim 2, characterized in that, The feed composition comprises, by weight percentage, the following components composition: Corn: 67.42%; Wheat bran: 3.61%; Soybean oil: 4.11%; Soybean meal: 17.88%; Vitamin premix: 2%; Calcium hydrogen phosphate: 0.74%; L-Lysine: 0.14%; DL-methionine: 0.1%; Whole plant fodder mulberry: 4%.

4. The feed composition for improving the flavor of Wenchang chicken according to claim 2, characterized in that, The feed composition comprises, by weight percentage, the following components composition: Corn: 63.64%-67.42%; Wheat bran: 3.61%-4.3%; Soybean oil: 4.11%-5.6%; Soybean meal: 17.46%-17.88%; Vitamin premix: 2%; Calcium hydrogen phosphate: 0.74%; L-Lysine: 0.14%-0.15%; DL-methionine: 0.1%-0.11%; Whole plant fodder mulberry: 6%.

5. The feed composition for improving the flavor of Wenchang chicken according to claim 4, characterized in that, The feed composition comprises, by weight percentage, the following components composition: Corn: 63.64%; Wheat bran: 4.3%; Soybean oil: 5.6%; Soybean meal: 17.46%; Vitamin premix: 2%; Calcium hydrogen phosphate: 0.74%; L-Lysine: 0.15%; DL-methionine: 0.11%; Whole plant fodder mulberry: 6%.

6. A feed composition for improving the flavor of Wenchang chicken according to any one of claims 1-5, characterized in that, The preparation process of the whole-plant fodder mulberry includes: harvesting when the plant height reaches 90-100cm, drying at 65℃, chopping the whole plant and pulverizing it into powder with a particle size of 40-60 mesh.

7. A feed composition for improving the flavor of Wenchang chicken according to any one of claims 1-5, characterized in that, The premix contains vitamins, minerals, and essential amino acids.

8. A feed composition for improving the flavor of Wenchang chicken according to any one of claims 1-5, characterized in that, The feed composition is suitable for feeding Wenchang chickens aged not less than 80 days during their fattening period.

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