Mechanism of Alfalfa in Enhancing Goose Egg Yolk Flavor: An Analysis Based on Metabolomics and Quantitative Lipidomics

ABSTRACT Organic egg production requires daily provision of coarse feed, fresh or dried forage, and silage to poultry. This study employed flavoromics, metabolomics, and quantitative lipidomics to investigate the effects of replacing 0% (CK), 10% (T10), and 20% (T20) of the basal diet of laying gees...

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Autori principali:	Baochao Bai, Rui Qiu, Gentu Ge, Mingjian Liu, Yichao Liu, Muqier Zhao, Weiqin Ma, Panjie Sheng, Yushan Jia, Zhijun Wang
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Wiley 2026-03-01
Serie:	Food Frontiers
Soggetti:	alfalfa flavor goose egg yolk sensory quality volatile compound
Accesso online:	https://doi.org/10.1002/fft2.70199
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