Duck Breast Research Articles

Genome-wide association analysis explores the genetic loci of amino acid content in duck’s breast muscle

BackgroundAmino acids are the basic components of protein and an important index to evaluate meat quality. With the rapid development of genomics, candidate regions and genes affecting amino acid content in livestock and poultry have been gradually revealed. Hence, genome-wide association study (GWAS) can be used to screen candidate loci associated with amino acid content in duck meat.ResultIn the current study, the content of 16 amino acids was detected in 358 duck breast muscles. The proportion of Glu to the total amino acid content was relatively high, and the proportion was 0.14. However, the proportion of Met content was relatively low, at just 0.03. By comparative analysis, significant differences were found between males and females in 3 amino acids, including Ser, Met, and Phe. In addition, 12 SNPs were significantly correlated with Pro content by GWAS analysis, and these SNPs were annotated by 7 protein-coding genes; 8 significant SNPs were associated with Tyr content, and these SNPs were annotated by 6 protein-coding genes. At the same time, linkage disequilibrium (LD) analysis was performed on these regions with significant signals. The results showed that three SNPs in the 55–56 Mbp region of chromosome 3 were highly correlated with the leader SNP (chr3:55526954) that affected Pro content (r2 > 0.6). Similarly, LD analysis showed that there were three SNPs in the 21.2–21.6 Mbp region of chromosome 13, which were highly correlated with leader SNP (chr13:21421661) (r2 > 0.6). Moreover, Through functional enrichment analysis of all candidate genes. The results of GO enrichment analysis showed that several significant GO items were associated with amino acid transport function, including amino acid transmembrane transport and glutamine transport. The results further indicate that these candidate genes are closely associated with amino acid transport. Among them, key candidate genes include SLC38A1. For KEGG enrichment analysis, CACNA2D3 and CACNA1D genes were covered by significant pathways.ConclusionIn this study, GWAS analysis found a total of 28 significant SNPs affecting amino acid content. Through gene annotation, a total of 20 candidate genes were screened. In addition, Through LD analysis and enrichment analysis, we considered that SERAC1, CACNA2D3 and SLC38A1 genes are important candidate genes affecting amino acid content in duck breast muscle.

Using multiomics to explore the weight differences between genders in Muscovy ducks

Sexual dimorphism in poultry, especially in Muscovy ducks, is a proven phenomenon characterized by significant differences in body weight, growth patterns, and gene expression between male and female individuals. However, there is a dearth of research on the candidate genes and mechanisms underlying these weight differences. We selected 301 Muscovy ducks and recorded their weekly body weights from birth. We utilized 3 non-linear growth models (Logistic, Bertalanffy, and Gompertz) to fit the growth curve of Muscovy ducks, it was found that the logistic model was the most suitable model for describing the growth curve of Muscovy ducks. The results from the logistic model showed that the inflection point of male Muscovy ducks occurred at a later age, and they had a heavier mature body weight than female Muscovy ducks. At 10 wk of age, we collected Muscovy duck breast muscle tissues for transcriptome sequencing (RNA-seq). To exclude the impact of weight difference, 185 differentially expressed genes (DEGs), such as PPAR, FABP3, PLIN1, and FOXO1, were screened. These DEGs were predominantly enriched in terms related to mitochondria, lipids, and nucleic acids. In addition, the gut microbiota has the ability to influence host physiology through the regulation of multiple processes, including playing a crucial role in host muscle growth and development. We randomly selected male and female Muscovy ducks for 16S rRNA sequencing analysis of their cecal microbiota. The results showed that there were significant differences in the composition of cecal microbiota between male and female Muscovy ducks. At the genus level, the relative abundance of Enterenecus and CAG_269 were lower in males compared to females, while Lawsonibacter, Parabacteroides_B, Streptococcus, UBA2658, Caccousia, and Butyricimonas were higher in males than in females. In summary, this study provides a scientific theoretical basis for revealing the different growth patterns of male and female Muscovy ducks, and offers explanations from both the molecular level and microbiological perspectives.

Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds

To clarify the characteristic odor of compounds present in duck meat, especially reheating after storage, the effect of duck breast cooked at three temperatures (90 °C, 100 °C, 105 °C) and reheating after 7 days of storage was studied. Electronic nose analysis and sensory evaluation revealed a significant increase (p < 0.05) in reheated duck meat odor after 7 days of storage. The 90 °C treatment group had the heaviest odor, which increased by 12.19 % after seven days of storage. Using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), 60 volatile flavor compounds were identified across various groups. Although the volatile compounds were consistent among different groups, their relative contents varied. By combining the sensory evaluation results with the Relative Odor Activity Value (ROAV) of these flavor compounds, chemometric orthogonal partial least squares discriminant analysis (OPLS-DA) was used to identify the following 9 characteristic volatile compounds: 2-methylbutanal, pentanal, octanal, heptanal, hexanal, (E)-2-octenal, (E)-2-nonenal, and 2-pentyl furan

Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in Rats

Variable pressure salting (VPS) is considered a novel salting approach to improve meat quality. This study aimed to investigate the effects of roasted duck’s edible and nutritional quality after VPS through serum biochemical indicators and in vivo digestion properties in rats. The results show that roasted duck after VPS led to an increase in the total protein content (57.24 g/L) and blood glucose levels (6.87 mmol/L), as well as a decrease in the blood urea nitrogen content (11.81 mmol/L), in rats. Compared to rats fed base diets and roasted duck after static wet salting (SWS), those ingesting roasted duck after VPS exhibited higher values of apparent protein digestibility (51.24%), pepsin activity (2.40 U/mg), and trypsin activity (389.80 U/mg). Furthermore, VPS treatment improved the textural properties and microstructure of duck breasts shown by a higher immobilized water relaxation area and more ordered protein structures (α-helixes and β-sheets). These improvements enhanced the protein anabolism capacity and in vivo digestion properties in rats. Therefore, VPS represents a beneficial salting method for promoting effective digestion and absorption in rats.

Bioimpedance measurement: a non-invasive diagnosis of limb compartment syndrome.

The methods for diagnosing compartment syndrome non-invasively remain under debate. Bioimpedance measurements offer a promising avenue in clinical practice, detecting subtle changes in organ impedance due to volume shifts. This study explores bioimpedance measurement as a novel, painless method for diagnosing compartment syndrome, potentially enabling continuous monitoring. This work aims to develop a prototype device for non-invasive diagnosis of compartment syndrome based on bioimpedance changes and assess initial results through in vitro experiments on inanimate biological material. We assume a change in the bioimpedance value after the application of physiological solution. Between 2018 and 2022, a prototype device for diagnosing limb compartment syndrome was collaboratively developed with the Department of Cybernetics and Biomedical Engineering at the Technical University of Ostrava, Czech Republic. This device operates by comparing bioimpedance between two compartments, one of which is pathologically affected (experiencing compartment syndrome). The Bioimpedance Analyzer for Compartment Syndrome (BACS) has been utilized to conduct measurements on inanimate biological material in laboratory settings. Two samples of duck and chicken tissue, as well as piglets, were employed for these experiments. According to the size of sample was compartment syndrome simulated by injecting 20-120mL saline into one limb (breast) while leaving the other as a control. Invasive intramuscular pressure measurements were conducted post-saline injection using a conventional device (Stryker). Changes in bioimpedance were evaluated following saline application. The non-invasive bioimpedance measurement instrument has been developed. It meets the safety requirements of European standard EN 60601-1. Measurement of accuracy showed minimal deviation for both channels (1.08% for the left channel and 1.84% for the right channel) when measuring on resistors. Ten measurements were conducted using the BACS prototype - two on chicken legs, two on duck breasts, two on duck legs, and four on piglets. Compartment syndrome simulation was achieved for all 10 measurements (IMP variance 31-45mmHg). Following saline application, a notable decrease in bioimpedance was observed in the compartment simulating compartment syndrome (decrease by 12-78Ω). Non-invasive methods could revolutionize limb compartment syndrome diagnosis, offering advantages such as non-invasiveness and continuous monitoring of compartment swelling.

Effects of ultrasonic assisted marination on the mass transfer kinetics and quality of low-salt duck breast and thigh meat

Effects of ultrasonic assisted marination on the mass transfer kinetics and quality of low-salt duck breast and thigh meat

Comparison of meat yield and physicochemical characteristics of indigenous chicken and duck

Three indigenous male chicken and 3 indigenous male duck were slaughtered to compare the meat yield and quality characteristics. After slaughter meat yield characteristics of breast, thigh, drumstick, wing, liver, heart, head, gizzard, neck etc. were compared against their live weight. After comparing the yield characteristics the breast, thigh and drumstick of all birds were stored at 4˚C to evaluated different quality characteristics at 24-hour postmortem. The following parameters were compared; proximate composition, pH, cooking loss, drip loss, water holding capacity and instrumental color (CIE L* a* b*). Findings revealed that dressing, thigh, drumstick, breast, gizzard, heart and shank weight percentage were significantly higher in indigenous chicken (p&lt;0.05), while blood weight, feather weight and head weight were significantly higher in indigenous duck (p&lt;0.05). Significantly higher crude protein was observed in indigenous chicken breast and thigh meat (p &lt;0.05), while ash and ether extract were significantly higher in indigenous duck breast and thigh meat. Significantly higher pH was observed in chicken breast and thigh meat compare to duck breast and thigh (p&lt;0.05). Cooking loss was higher in duck breast but lower in thigh meat compare to chicken breast and thigh meat. Significantly higher (p &lt;0.05) water holding capacity was found in duck breast compare to chicken breast meat (p &lt;0.05). At 2 hour of post mortem, lightness (L*) of breast and thigh meat did not show significant differences (p , but highly significant difference was found in drumstick meat of chicken and duck (p Redness (a*) was significantly higher in duck breast and drumstick meat and yellowness was higher in duck breast at 2 hour of post mortem compare to chicken. At 24 hour of post mortem no significant differences were found between chicken and duck breast, thigh and drumstick meat. The present study reveals that the dressing, breast, thigh and drumstick weight percentage, crude protein and pH were significantly higher in the indigenous chicken compare to duck, while ether extract, ash and redness (a*) values were significantly higher in duck compare to chicken.

Dietary riboflavin supplementation improves meat quality, antioxidant capacity, fatty acid composition, lipidomic, volatilomic, and proteomic profiles of breast muscle in Pekin ducks.

Our objective was to determine effects of supplemental dietary riboflavin on meat quality, antioxidant capacity, fatty acid composition, lipidomic, volatilomic, and proteomic profiling of duck breast muscle. The results showed that dietary riboflavin supplementation significantly increased growth performance, breast meat yield, intramuscular fat content, polyunsaturated fatty acid (PUFA), n3-PUFA, n6-PUFA, redness (a*), and pH24h, but decreased lightness (L*) and yellowness (b*). Furthermore, riboflavin supplementation significantly improved muscle antioxidant capacity based on various biochemical parameters. Lipidomic and volatilomic analyses revealed that riboflavin supplementation markedly increased breast meat phosphatidylglycerol and coenzyme Q contents and two favourable key odorants, citronellyl acetate and 3-(methylthio)-propanal. Proteomics analyses confirmed that riboflavin supplementation activated mitochondrial aerobic respiration, including fatty acid beta oxidation, the tricarboxylic acid cycle, and oxidative phosphorylation. In conclusion, supplementing duck diets with riboflavin enhanced breast meat quality, attributed to increases in antioxidant capacity and mitochondrial functions.

Exposure of hydrophobic groups affected the thermal aggregation of myosin based on experimental and molecular dynamics simulation

In this study, Beijing duck breast myosin was used to analyze the structural and functional changes during thermal treatments. The particle size and atomic force microscopy (AFM) imaging results showed that the myosin polymer formed generously at 55 °C. Meanwhile, the myosin denatured and unfolded at 50–55 °C leading to the exposure of hydrophobic groups detected by structural determinations including circular dichroism (CD), sulfhydryl content and Ca2+-ATPase activity. The increase of hydrophobic interaction was observed to promote the myosin aggregation at 55 °C, and disulfide bonds played a supplementary role in the stabilization of myosin aggregates at 80 °C. Molecular docking and dynamics simulation verified that electrostatic energy of myosin decreased on reaching 55 °C, and the hydrophobicity increased to promote the aggregation while kinetic energy increased at 80 °C. The presented study provided a potential selection of processing temperature conditions from the aggregation of protein.

Metabolomic characterization of Liancheng white and Cherry Valley duck breast meat and their relation to meat quality

Liancheng white duck is a typical local duck breed in Fujian Province famous for its meat traits. To better understand how meat quality varies with breed, the chemical composition of breast meats of Liancheng white ducks (LD) and Cherry Valley ducks (CD) were examined using ultra-high-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS).The correlation between meat quality and the differential metabolites was further analyzed. The results showed that the effects of breed on duck breast meat were significant for pH, color, cooking loss, and shear force. Liancheng white duck breast meat exhibited a higher shear force and pH, and lower cooking loss and lightness (L*24), redness (a*24), and yellowness (b*24) than CD. Metabolomic analysis revealed significant differences between the meat extracts from the 2 duck breeds. A total of 49 and 57 significantly different metabolites were identified in positive and negative ion modes, respectively. These differentially accumulated metabolites (DAMs) could be divided into 28 classes, of which the 4 main categories were carbohydrates, amino acids, fatty acids, and eicosanoids. Liancheng white duck might have better nutritional and medicinal value considering the higher content of (4Z,7Z,10Z,13Z,16Z,19Z)-4,7,10,13,16,19-docosahexaenoic acid (DHA), docosapentaenoic acid (DPA), eicosapentaenoic acid (EPA), and prostaglandinF3α (PGF3α), having anti-inflammatory orantioxidant effects. Carbohydrate concentration negatively correlated with pH24. The 4 metabolites positively correlated with the shear force. These results provide an overall perspective for bridging the gap between variation of duck meat quality and metabolites with respect to breed.

Comparison of five thermal treatments on the formation of Nε-carboxymethyl-lysine in duck breast

This study aimed to investigate the effect of five thermal processing methods: boiled (95 ± 2 °C for 15 min, B95/15); deep-fried (180 ± 2 °C for 10 min, DF180/10); pressure braised (121 ± 2 °C, 0.15 MPa for 15 min, AE121/15); pan-fried (160 ± 2 °C for 10 min, PF160/10); and roasted (200 ± 2 °C for 15 min, R200/15) on the level of Nε-carboxymethyl-lysine (CML) in duck breast. The processing methods exhibited distinct mechanisms on CML formation in duck breasts, with the heat treatment directly affecting the moisture status. The B95/15 was affected by lipid oxidation. Furthermore, peroxidation production denatured the protein structure during deep-frying, promoting CML formation. Pressure braising had a complex effect on protein denaturation, while high pressure (0.15 MPa) led to the loosening of myofibrillar protein (MP) structure and deamidations that could also be responsible for protein hydrolysis and unfolding. The CML contents in pan-fried samples were related to protein folding and aggregation due to disulfide bond formation. The high roasting temperature on the antioxidant system damaged the meat structure, resulting in protein oxidation. Overall, this study provides some insights into the reduction and control of CML in processed duck meat.

Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstructural properties of duck breast meat.

Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to unstable microbial and oxidative stabilities. Thus, we aimed to assess how varying sous-vide cooking temperatures and durations affect the physicochemical and microbial characteristics of duck breast meat, with the goal of identifying an optimal cooking condition. Duck breast meat (Anas platyrhynchos) aged 42 days and with an average weight of 1,400±50 g, underwent cooking under various conditions (ranging from 50°C to 80°C) for either 60 or 180 min. Then, physicochemical, microbial, and microstructural properties of the cooked duck breast meat were assessed. Different cooking conditions affected the quality attributes of the meat. The cooking loss, lightness, yellowness, Hue angle, whiteness, and thiobarbituric acid reactive substance (TBARS) values of the duck breast meat increased with the increase in cooking temperature and time. In contrast, the redness and chroma values decreased with the increase in cooking temperature and time. Cooking of samples higher than 60°C increased the volatile basic nitrogen contents and TBARS. Microbial analysis revealed the presence of Escherichia coli and Coliform only in the samples cooked at 50°C and raw meat. Cooking at lower temperature and shorter time increased the tenderness of the meat. Microstructure analysis showed that the contraction of myofibrils and meat density increased upon increasing the cooking temperature and time. Our data indicate that the optimal sous-vide method for duck breast meat was cooking at 60°C for 60 min. This temperature and time conditions showed good texture properties and microbial stability, and low level of TBARS of the duck breast meat.

Predictive model for growth of Pseudomonas spp. on fresh duck breast as a function of temperature

This study was performed to develop a predictive growth model of Pseudomonas spp. to ensure the safety of fresh duck breast. Sterile fresh duck breasts were inoculated with Pseudomonas spp. and stored at 4°C, 10°C, 15°C, 20°C, 25°C, and 30°C to measure the microbial change. The Baranyi primary model was used to simulate the growth changes of Pseudomonas spp. at different temperatures. The square root type model and hyperbolic function as secondary models were used to model the effect of temperature on the maximum specific growth rate and lag phase duration. The results showed that the primary models fitted the growth data well (all R2 > 0.900 and RMSE were close to 0). In validation study of secondary model, R2 were 0.987 and 0.925, RMSE were 0.017 and 1.825, respectively, indicating that the parameters of primary models were accurately predicted by secondary models. The validation experiments at tested temperatures proved that the changes of Pseudomonas spp. could be predicted accurately by the developed models combining primary and secondary models both at constant and variable temperatures. The model could be applied to predict the growth of Pseudomonas spp. in logistics for avoiding microbial spoilage on fresh duck breast.

A possible systematic culinary approach for spent duck meat: sous-vide cuisine and its optimal cooking condition

This study offered a possible systematic culinary approach to spent-laying ducks. Breast meat is suitable for processing due to its amount and completeness. Sous-vide cooking resulted in lower cooking loss than poaching, pan-frying (P < 0.05), and roasting. The sous-vide duck breast had higher gumminess, chewiness, and resilience than other culinary techniques (P < 0.05). Sous-vide cooking at 65°C had a lower cooking loss than 70°C (P < 0.05), and less than 1.5-h sous-vide could keep a lower cooking loss and WB shear value (P < 0.05) as the cooking period extended, the smaller (P < 0.05) quantity of myosin heavy chain and the destroyed sarcomere arrangement were observed. A condition at 65°C for 1.5 h could be the optimal sous-vide cuisine for spent-laying duck breast. These sous-vide products stored at 4°C were still safe for consumption due to no detectible microorganisms and unchangeable physicochemical properties within 7 d.

A foodborne outbreak of campylobacteriosis at a wedding - Melbourne, Australia, 2022.

Campylobacter is the most common bacterial cause of foodborne gastroenteritis in Australia; however, outbreaks caused by the pathogen are relatively uncommon. In March 2022, the Victorian Department of Health was notified of a gastrointestinal illness in 20 guests following attendance at a wedding reception. Two of these individuals were notified with laboratory-confirmed campylobacteriosis, and an investigation was undertaken to identify the source of the infection and implement strategies to prevent further illness. A case-control study was conducted to determine the likely source of infection. Cases were defined as attendees of the wedding reception, with onset of diarrhoea and/or abdominal cramping 1-10 days after attending the function. Controls were randomly selected from the remaining list of non-ill guests. Cases and controls were interviewed using a standardised, menu-based questionnaire. Food preparation processes were documented, and food samples collected. A total of 29 wedding guests met the case definition. Cases reported onset of illness 2-5 days following the wedding and major symptoms included abdominal cramping (100%), diarrhoea (90%), headache (79%), and fever (62%). Two cases were hospitalised, one with ongoing secondary neurological sequelae. Illness was significantly associated with consumption of a duck breast brioche canapé containing duck liver parfait (odds ratio = 2.85; 95% confidence interval: 1.03-7.86). No leftover food samples were available for testing. The investigation found that the duck canapé was the likely vehicle of infection. Consistent with the literature on Campylobacter transmission, it is likely that inadequate cooking of the duck liver for the parfait was the contributing factor that led to illness. This highlights the risks posed by undercooked poultry dishes, and shows that education of food handlers remains a priority.

Influence of Minimum Energy and Protein Levels in the Diet on Growth, Yield, and Meat Quality of Sin Cheng Duck Raised for Meat at 1-12 Weeks of Age

Research evaluating the effect of energy levels and minimum dietary protein on growth, performance, and meat quality of Sin Cheng ducks reared for meat at 1-12 weeks of age to find out energy and minimal protein levels for raising Sin Cheng ducks. The study was conducted on 450 Sin Cheng ducks from 1 day old to 12 weeks old arranged in 3 groups with different levels of protein and energy in the diet, corresponding to 3 age stages (0-3 weeks old)., 4-7 weeks old, 8-12 weeks old) respectively: Control group (DC): 2267 - 2329 - 2372Kcal, 17 - 15 - 14% protein; Experimental group one (TN1): 2533 – 2640 – 2711Kcal, 19 – 17 -16% protein; Experimental group two (TN2): 2001 - 2019 - 2033Kcal, 15 - 13 - 12% protein. Research results at week 12 showed that: With the energy and protein levels in the TN1 group giving the highest survival rate, the cumulative growth reached 2403.15 g/individual (duck), equivalent to the DC (2402.02 g/individual (duck) and higher than TN2 group (2303.03 g/individual). The percentage of carcass, breast, and thigh meat in the DC (69.73%, 16.62%, and 14.14%, respectively) was similar to that of the TN1 group (70.00%, 16.64% and 14.13% respectively) and much higher than TN2 group (66.3%, 15.62%, and 13.23%, respectively). The percentage of dry matter and protein in Sin Cheng duck's breast meat and thigh meat in the DC and TN1 groups was similar and significantly higher than in the TN2 group. The energy and protein levels in the TN1 group (2533 – 2640 – 2711Kcal, 19 – 17 -16%) are the minimum energy and protein levels suitable for raising Sin Cheng ducks.

Genome-wide association studies demonstrate the genes associated with perimysial thickness in ducks.

The thickness of the perimysium has an essential effect on the tenderness of the meat. However, the genetic basis underlying perimysial thickness has not been determined. The objective of this study was to explore the quantitative trait loci (QTL) that influence perimysial thickness in an F2 segregating population generated by Mallard × Pekin duck using the genome-wide association study (GWAS) method. Two QTL identified in chromosomes 27 and 13 displayed significant associations with perimysial thickness traits at the genome-wide level. The strongest association was the QTL located in chromosome 27, and this region had an effect on perimysial thickness and contained a promising candidate gene MAGI3 (Membrane-associated guanylate kinase, WW and PDZ domain containing 3). Meanwhile, association analysis showed that the top SNP within the MAGI3 gene was also associated with intramuscular fat content traits, which showed that perimysial thickness was positively correlated with intramuscular fat content. The second strongest association was the QTL region of chromosome 13. SUCLG2 (Succinate-CoA ligase GDP-forming subunit beta) is proximal to the top SNP and stood out as another candidate gene. Furthermore, the Transposase-Accessible Chromatin using Sequencing result showed that some key transcription factors (MYF5, MYOD1, KLF11) related to muscle development or energy metabolism might bind to the open regions of MAGI3 and SUCLG2. By analyzing the expression of different genotypes of the candidate gene, we speculate that different genotypes of MAGI3 may have an effect on breast muscle development, and then affect the thickness of the perimysium. This study maps two major genes of the duck breast muscle perimysial thickness trait, which helps to characterize muscle development and contributes to the genetic improvement of meat yield and quality in livestock.

A Novel in Duck Myoblasts: The Transcription Factor Retinoid X Receptor Alpha (RXRA) Inhibits Lipid Accumulation by Promoting CD36 Expression.

Retinoid X receptor alpha (RXRA) is a well-characterized factor that regulates lipid metabolism; however, the regulatory mechanism in muscle cells of poultry is still unknown. The overexpression and the knockdown of RXRA in myoblasts (CS2 cells), RT-PCR, and western blotting were used to detect the expression levels of genes and proteins related to PPAR-signaling pathways. Intracellular triglycerides (TGs), cholesterol (CHOL), and nonesterified free fatty acids (NEFAs) were detected by the Elisa kit. Fat droplets were stained with Oil Red O. The double-fluorescein reporter gene and chromatin immunoprecipitation (CHIP) were used to verify the relationship between RXRA and candidate target genes. The RXRA gene was highly expressed in duck breast muscle, and its mRNA and its protein were reduced during the differentiation of CS2 cells. The CS2 cells, with the overexpression of RXRA, showed reduced content in TGs, CHOL, NEFAs, and lipid droplets and upregulated the mRNA expression of CD36, ACSL1, and PPARG genes and the protein expression of CD36 and PPARG. The knockdown of RXRA expression in CS2 cells enhanced the content of TGs, CHOL, NEFAs, and lipid droplets and downregulated the mRNA and protein expression of CD36, ACLS1, ELOVL6, and PPARG. The overexpression of the RXRA gene, the activity of the double-luciferase reporter gene of the wild-type CD36 promoter was higher than that of the mutant type. RXRA bound to -860/-852 nt, -688/-680 nt, and -165/-157 nt at the promoter region of CD36. Moreover, the overexpression of CD36 in CS2 cells could suppress the content of TGs, CHOL, NEFAs, and lipid droplets, while the knockdown expression of CD36 increased the content of TGs, CHOL, NEFAs, and lipid droplets. In this study, the transcription factor, RXRA, inhibited the accumulation of TGs, CHOL, NEFAs, and fat droplets in CS2 cells by promoting CD36 expression.

Pengaruh Penggunaan Ekstrak Kayu Secang (Caesalpinia sappan L.) terhadap Uji Organoleptik dan Kadar Air Albumen Telur Asin Itik Magelang

Duck is one type of waterfowl that has a higher nutritional content than chicken. The high nutritional content of duck meat causes the meat to be more easily damaged because there is enough food for microbes so that duck meat cannot be stored at room temperature for too long. An alternative effort to inhibit microbial activity in duck meat is the addition of safe natural ingredients to the meat. One of the natural ingredients that can be used is bilimbi fruit because it has a high acid content. This study aims to determine the difference in the duration of soaking Magelang duck meat with belimbing wuluh juice on the pH value, water holding capacity and water content. The research method was carried out using a Completely Randomized Design (CRD) with 4 treatments and 5 replications, and using a 40% concentration of bilimbi fruit juice with a soaking time of 0, 20, 40, 60 minutes. The data obtained were analyzed by analysis of variance (ANOVA) and if different results were obtained, it was continued with the Duncan Multiple Rang Test (DMRT) further test. The results showed that the immersion time for 20-60 minutes had a very significant effect on lowering the pH value (4.30-4.67) and significantly reduced water content (63.83-64.07%) with a time 40-60 minutes, but had no significant effect on water holding capacity (54.63-48.47%). The immersion time of 40-60 minutes with bilimbi fruit juice with a concentration of 40% in Magelang duck breast meat reduced pH and water content, but had no effect on water holding capacity.

ORGANOLEPTIK DAGING DADA ITIK MAGELANG DENGAN PERBEDAAN LAMA PERENDAMAN SARI BELIMBING WULUH (Averrhoa bilimbi L.)

This study aims to utilize of bilimbi fruit and know the length of soaking of the best bilimbi fruit in the organoleptic test properties of the chest of Magelang duck. The experimental design used in this study is a Complete Randomized Design with 4 treatments of differences in the length of soaking bilimbi fruit (0, 20, 40, 60 Minutes) and 5 replays with a concentration of 40%. The observation data was analyzed with ANOVA at a real level of 5%, then if there is different data between treatments, Duncan Multiple Range Test is conducted. The results showed that the difference in the duration of soaking bilimbi fruit juice for 20-60 minutes in Magelang duck breast meat had a significant effect on the change in the color of the meat from red (4.25) to slightly gray (2.54-3.11). The aroma changed from slightly fishy (3.11-3.35) at 0-20 minutes of soaking bilimbi fruit and close to not fishy (3.64-3.65) at 40-60 minutes of immersion. However, the difference in soaking time up to 60 minutes did not affect the taste (2.54-2.90 somewhat addic), texture (2.79-3.13 yaitu not tender near tender), and favorite (2.58-2.93 is a bit like). The duration of soaking starfruit in Magelang duck breast meat for up to 60 minutes was able to reduce the fishy aroma and change color, but did not affect the taste, texture, and preference