LAUSR

BACKGROUND Eggs are essential food sources as they provide low cost and high nutritional content of animal protein. The preserved time is one of the apparent factors affecting the egg quality. The previous studies based on traditional detection techniques demonstrated that storage time would significantly influence egg weight, eggshell weight, albumen height, HU, and albumen viscosity. Herein, we employed Non-targeted metabolome technology to reveal the comprehensive changes of metabolite compositions in duck eggs under the impacts of storage time. RESULTS The results showed that the primary metabolites in the yolk of duck eggs are amino acids, carbohydrates, and lipids. In contrast, the primary metabolites in the albumen are amino acids, benzene, and indoles. We screened 43 and 16 different metabolites in the albumen and yolk of duck eggs with different preservation time, respectively. In addition, the KEGG enrichment was performed, and the results showed that various nutrients were observed to be degradation in the egg after preservation, thus affecting the quality of duck eggs, such as amino acids, fatty acids, nucleotides, sugars, and vitamins, and produced ammonia, biogenic amines, and some flavor substances. CONCLUSION After the storage, various nutrients such as amino acids, fatty acids, nucleotides, sugars, and vitamins in the egg were degraded. Meanwhile, ammonia, biogenic amines, and some flavor substances in the egg were produced, thus affecting the quality of duck eggs. Our findings can contribute to a holistic understanding of metabolite composition changes in duck eggs during deterioration in storage. This article is protected by copyright. All rights reserved.