Multiple organic acid-rich fermented wheat bran improves duck meat quality: insights from physicochemical, sensory, and metabolomic properties

Fermented feed improves nutrient digestibility and enhances beneficial microbial activity, leading to better animal growth and meat quality. The aim of this study was to investigate the effects of acid-rich fermented wheat bran GMAS2S3 supplementation on the meat quality and metabolomics of Sichuan Shelducks ( Anas platyrhynchos domestica ). Ninety-six ducks were randomly divided into four groups, which included basal diet (T0), basal diet supplemented with 20% (T1), 40% (T2), and 60% (T3) of GMAS2S3 for 31 days. Compared with other groups, the T2 group has the lowest cooking loss and shear force. Further, the T2 group had significantly higher protein content, lower fat content, more favorable sensory scores, and higher antioxidant capacity. Analysis of the amino acid metabolomics profile revealed that the T2 group exhibited enhanced amino acid absorption and utilization, resulting in a 4.83% increase in the accumulation of Essential Amino Acids (EAA) in duck meat, as compared to the control. Lipidomics analysis showed a 1.54% increase in phospholipid accumulation in the T2 group, demonstrating an improved fatty acid composition than the control. Overall, GMAS2S3 supplementation at an appropriate level effectively improves duck meat quality, highlighting its potential in husbandry.