A genome-wide association study for the fatty acid composition of breast meat in an F2 crossbred chicken population

The composition of fatty acids determines the flavor and quality of meat. Flavor compounds are generated during the cooking process by the decomposition of volatile fatty acids via lipid oxidation. A number of research on candidate genes related to fatty acid content in livestock species have been p...

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Detalles Bibliográficos
Autores principales: Cho, Eunjin, Kim, Minjun, Cho, Sunghyun, So, Hee-Jin, Lee, Ki-Teak, Cha, Jihye, Jin, Daehyeok, 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/PMC10640945/
https://www.ncbi.nlm.nih.gov/pubmed/37970507
http://dx.doi.org/10.5187/jast.2023.e1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10640945/
https://www.ncbi.nlm.nih.gov/pubmed/37970507
http://dx.doi.org/10.5187/jast.2023.e1

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