{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,21]],"date-time":"2026-05-21T16:07:17Z","timestamp":1779379637948,"version":"3.53.1"},"reference-count":74,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,5,21]],"date-time":"2026-05-21T00:00:00Z","timestamp":1779321600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Vet. Sci."],"abstract":"<jats:sec>\n                    <jats:title>Introduction<\/jats:title>\n                    <jats:p>\n                      This study evaluated the effects of\n                      <jats:italic>Dendrobium devonianum<\/jats:italic>\n                      Paxt stem residue (DPSR) and its fermented form (FDPSR) as dietary ingredients on broiler growth performance and roasted chicken quality.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>A total of 63 white-feathered broilers were assigned to three dietary treatments for 45 days: CK (basal diet), DPSR (basal diet supplemented with 10% DPSR), and FDPSR (basal diet supplemented with 10% FDPSR), with three replicate pens per treatment and seven birds per pen. Roasted chicken breast was analyzed by texture profile analysis, oxidation-related assays, E-nose, E-tongue, LC-MS, HS-SPME-GC-MS, and molecular docking simulation analysis.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      During days 1\u201321, both DPSR and FDPSR reduced average daily gain to 24.70 and 26.60 g\/bird\/day, respectively, compared with 33.67 g\/bird\/day in the CK group (\n                      <jats:italic>p<\/jats:italic>\n                      &amp;lt; 0.05). Furthermore, feed conversion ratios increased feed to 1.66 and 1.54 for DPSR and FDPSR, respectively, compared with 1.27 in the CK group (p &amp;lt; 0.05). In contrast, no significant differences were observed among treatments during days 22-45 or over the entire 45-day feeding period. In roasted chicken, DPSR improved selected textural attributes, whereas FDPSR was more strongly associated with flavor-related variations. Both treatments significantly reduced malondialdehyde content after roasting (\n                      <jats:italic>p<\/jats:italic>\n                      &amp;lt; 0.05). Metabolomics identified 52 differential metabolites, with aldehydes being markedly higher in the FDPSR group (67.81%) than in the CK (43.56%) and DPSR (40.11%) groups. Molecular docking simulation suggested potentially favorable interactions between representative aroma compounds and selected olfactory receptors.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Discussion<\/jats:title>\n                    <jats:p>Overall, DPSR and FDPSR altered the texture, oxidative stability, and flavor profiles of roasted chicken, with FDPSR demonstrating a more pronounced effect on flavor-related metabolites and volatile compounds. These findings provide preliminary support for the use of DPSR-based ingredients in poultry production, although further validation is required.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fvets.2026.1822882","type":"journal-article","created":{"date-parts":[[2026,5,21]],"date-time":"2026-05-21T15:36:37Z","timestamp":1779377797000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Innovative use of Dendrobium devonianum paxt stem residue as a bioactive feed additive: enhancing roasted chicken flavor and nutritional quality through metabolomics and molecular docking"],"prefix":"10.3389","volume":"13","author":[{"given":"Zhen","family":"Zhang","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Yunnan Agricultural University","place":["Kunming, 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