Cargando…

Nutrition and Flavor Evaluation of Amino Acids in Guangyuan Grey Chicken of Different Ages, Genders and Meat Cuts

SIMPLE SUMMARY: Amino acids are the substrate of protein, and also participate in the formation of flavor. Through the type and content detection of amino acid, we obtained information about meat quality characteristics of Guangyuan grey chicken in different groups of age, gender and meat cut. The c...

Descripción completa

Detalles Bibliográficos
Autores principales:	Yin, Lingqian, Xu, Mingxu, Huang, Qinke, Zhang, Donghao, Lin, Zhongzhen, Wang, Yan, Liu, Yiping
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093250/ https://www.ncbi.nlm.nih.gov/pubmed/37048491 http://dx.doi.org/10.3390/ani13071235

Ejemplares similares

The Implications in Meat Quality and Nutrition by Comparing the Metabolites of Pectoral Muscle between Adult Indigenous Chickens and Commercial Laying Hens
por: Yin, Lingqian, et al.
Publicado: (2023)

A Comparison of the Meat Quality, Nutritional Composition, Carcass Traits, and Fiber Characteristics of Different Muscular Tissues between Aged Indigenous Chickens and Commercial Laying Hens
por: Liu, Li, et al.
Publicado: (2023)

Physiological role of dietary energy in the sexual maturity: clues of body size, gonad development, and serum biochemical parameters of Chinese indigenous chicken
por: Yin, Lingqian, et al.
Publicado: (2023)

Comparative Analysis of Different Proteins and Metabolites in the Liver and Ovary of Local Breeds of Chicken and Commercial Chickens in the Later Laying Period
por: Tang, Yuan, et al.
Publicado: (2023)

Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor Simulation
por: Roobab, Ume, et al.
Publicado: (2023)

Impact of worker emigration on HIV epidemics in labour export areas: a molecular epidemiology investigation in Guangyuan, China
por: Su, Ling, et al.
Publicado: (2018)

Comparative Analysis of the Gut Microbial Composition and Meat Flavor of Two Chicken Breeds in Different Rearing Patterns
por: Sun, Jing, et al.
Publicado: (2018)

Comparative Analysis of Skeletal Muscle DNA Methylation and Transcriptome of the Chicken Embryo at Different Developmental Stages
por: Ran, Jinshan, et al.
Publicado: (2021)

Association Between Arachidonic Acid and Chicken Meat and Egg Flavor, and Their Genetic Regulation
por: Takahashi, Hideaki
Publicado: (2018)

Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age
por: Park, Sin-Young, et al.
Publicado: (2021)

Nutritional and antioxidative properties of black goat meat cuts
por: Kim, Hye-Jin, et al.
Publicado: (2019)

Non-disclosed men who have sex with men within local MSM HIV-1 genetic transmission networks in Guangyuan, China
por: Zhuoma, Lacuo, et al.
Publicado: (2022)

Microplastic Contamination of Chicken Meat and Fish through Plastic Cutting Boards
por: Habib, Rana Zeeshan, et al.
Publicado: (2022)

Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age
por: Deng, Shaolin, et al.
Publicado: (2022)

Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens
por: Barido, Farouq Heidar, et al.
Publicado: (2022)

Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage
por: Sohaib, Muhammad, et al.
Publicado: (2017)

The significant influence of residual feed intake on flavor precursors and biomolecules in slow-growing Korat chicken meat
por: Poompramun, Chotima, et al.
Publicado: (2021)

Galacto-oligosaccharides and xylo-oligosaccharides affect meat flavor by altering the cecal microbiome, metabolome, and transcriptome of chickens
por: Yang, Chaowu, et al.
Publicado: (2022)

Identification of Key Genes Affecting Flavor Formation in Beijing-You Chicken Meat by Transcriptome and Metabolome Analyses
por: Gai, Kai, et al.
Publicado: (2023)

The Dynamic Conversion of Dietary Protein and Amino Acids into Chicken-Meat Protein
por: Macelline, Shemil P., et al.
Publicado: (2021)

Developmental Characteristics of Skeletal Muscle during the Embryonic Stage in Chinese Yellow Quail (Coturnix japonica)
por: Liu, Li, et al.
Publicado: (2023)

Achieving robotic meat cutting
por: Khodabandehloo, Koorosh
Publicado: (2022)

Effects of Different Rearing Systems on Lueyang Black-Bone Chickens: Meat Quality, Amino Acid Composition, and Breast Muscle Transcriptome
por: Zhang, Shuya, et al.
Publicado: (2022)

Flavor Formation and Quality Maintenance in Meat Processing
por: Wang, Ying, et al.
Publicado: (2023)

Synthetic and Crystalline Amino Acids: Alternatives to Soybean Meal in Chicken-Meat Production
por: Selle, Peter H., et al.
Publicado: (2020)

Effect of probiotics on the meat flavour and gut microbiota of chicken
por: Wang, Yan, et al.
Publicado: (2017)

Data Mining as a Tool to Infer Chicken Carcass and Meat Cut Quality from Autochthonous Genotypes
por: González Ariza, Antonio, et al.
Publicado: (2022)

HPLC-QTRAP-MS-based metabolomics approach investigates the formation mechanisms of meat quality and flavor of Beijing You chicken
por: Ge, Yu, et al.
Publicado: (2022)

Nutritional Characteristics and Functions of D-Amino Acids in the Chicken
por: Tomonaga, Shozo, et al.
Publicado: (2020)

Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways
por: Yuan, Jingyao, et al.
Publicado: (2023)

Feed Restriction Improves Lipid Metabolism by Changing the Structure of the Cecal Microbial Community and Enhances the Meat Quality and Flavor of Bearded Chickens
por: Ye, Jinling, et al.
Publicado: (2022)

Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil
por: Shin, Dong-Jin, et al.
Publicado: (2021)

Integrated multi-omic data reveal the potential molecular mechanisms of the nutrition and flavor in Liancheng white duck meat
por: Zhou, Hao, et al.
Publicado: (2022)

The effects of age, sex, and hot carcass weight on cooked lamb flavor and off-flavor in four muscle cuts
por: Garza, Horacio, et al.
Publicado: (2021)

Polymorphisms in the Perilipin Gene May Affect Carcass Traits of Chinese Meat-type Chickens
por: Zhang, Lu, et al.
Publicado: (2015)

Effect of Amino Acids on Growth Performance, Carcass Characteristics, Meat Quality, and Carnosine Concentration in Broiler Chickens
por: Kralik, Gordana, et al.
Publicado: (2018)

Assessment of nucleic acid content, amino acid profile, carcass, and meat quality of Thai native chicken
por: Chaiwang, Niraporn, et al.
Publicado: (2023)

Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction
por: Lengkidworraphiphat, Phatthawin, et al.
Publicado: (2021)

The Energy and Nutritional Value of Meat of Broiler Chickens Fed with Various Addition of Wheat Germ Expeller
por: Goluch, Zuzanna, et al.
Publicado: (2023)

Carcass Characteristics, Meat Quality and Nutritional Composition of Kadaknath, a Native Chicken Breed of India
por: Haunshi, Santosh, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_v5q8o1a1hc12e86ffpgotbcri3