Ducks fed a diet containing 40% organic acid-rich fermented wheat bran recorded the lowest cooking loss and shear force of all treatments tested, along with higher protein content, lower fat content and better sensory scores, according to a study published in Scientific Reports on 11 October 2026.

The trial, carried out by researchers affiliated with Universiti Putra Malaysia and Yibin University in Sichuan, China, assigned 96 Sichuan Shelducks (Anas platyrhynchos domestica) to four groups: a basal diet (T0) and basal diets supplemented with the fermented wheat bran preparation GMAS2S3 at 20% (T1), 40% (T2) and 60% (T3) for 31 days.

The 40% group outperformed the other treatments, showing significantly higher protein content, reduced fat content, more favourable sensory panel scores and greater antioxidant capacity than the control group.

Metabolomic profiling indicated enhanced amino acid absorption and utilisation in the 40% group, with a 4.83% increase in essential amino acid accumulation in duck meat compared with the control. Lipidomic analysis showed a 1.54% rise in phospholipid accumulation in the same group, which the authors describe as an improved fatty acid composition relative to the control.

The authors concluded that supplementing with GMAS2S3 at an appropriate level effectively improves duck meat quality and highlights its potential in livestock husbandry. The highest inclusion rate of 60% did not match the performance of the 40% treatment, indicating an optimal rather than dose-dependent response.

The research was funded by scientific research projects at Yibin University and by the Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province. The animal experiment and sensory evaluation were reviewed and approved by the Yibin University Animal Care and Use Committee. The paper has been released as an early, citable version that will be replaced by the final version of record.

The findings are drawn from a single 31-day trial involving 96 birds, and the reported gains in meat quality and metabolite accumulation have not been independently replicated.

- Scientific Reports

Fermented wheat bran at 40% of duck diet improves meat quality, Sichuan, China study finds

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