A comparative study on meat quality traits and metabolomic profiles of different duck breeds following water boiling

Duck meat and broth are widely consumed for their distinctive flavors, which are significantly influenced by breed-a critical determinant of consumer preference. Using untargeted metabolomics, this study identified key molecular compounds underlying flavor differences in cooked meat and broth across duck breeds: Cherry Valley Duck (CV), Jinling White Duck (JL), and Liancheng White Duck (LD). The results revealed that JL exhibited intermediate levels of flavor-related metabolites-including cysteine, 4‑butyl‑5-propylthiazole, furaneol A, and several dipeptides-compared to CV and LD, which may contribute to its more balanced and appealing flavor profile. Water boiling induced significant biochemical transformations in the meat, ultimately shaping the characteristic flavor profiles of both the cooked meat and the resulting broth. KEGG pathway enrichment analysis revealed that amino acid metabolism, nucleotide catabolism, fatty acid metabolism, and carbohydrate catabolism were the primary metabolic pathways underlying breed-related flavor differences and flavor evolution during cooking. This study demonstrates that untargeted metabolomics is an effective tool for elucidating the molecular basis of meat flavor formation and transformation, offering valuable insights for future research on poultry flavor profiling and the impact of thermal processing on meat quality.