Genome-wide association study for the free amino acid and nucleotide components of breast meat in an F(2) crossbred chicken population

Flavor is an important sensory trait of chicken meat. The free amino acid (FAA) and nucleotide (NT) components of meat are major factors affecting meat flavor during the cooking process. As a genetic approach to improve meat flavor, we performed a genome-wide association study (GWAS) to identify the...

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Detalles Bibliográficos
Autores principales: Kim, Minjun, Cho, Eunjin, Munyaneza, Jean Pierre, Ediriweera, Thisarani Kalhari, Cha, Jihye, Jin, Daehyeok, Cho, Sunghyun, Lee, Jun Heon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10119464/
https://www.ncbi.nlm.nih.gov/pubmed/37093927
http://dx.doi.org/10.5187/jast.2022.e96

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10119464/
https://www.ncbi.nlm.nih.gov/pubmed/37093927
http://dx.doi.org/10.5187/jast.2022.e96

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