Differential Proteome Analysis of Breast and Thigh Muscles between Korean Native Chickens and Commercial Broilers

The Korean native chickens (Woorimotdak™, KNC) and commercial broilers (Ross, CB) show obvious differences in meat flavor after cooking. To understand the contribution of protein and peptide for meat flavor, 2-dimensional (2-D) gel electrophoresis and matrix-assisted laser desorption-ionization time...

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Detalles Bibliográficos
Autores principales: De Liu, Xian, Jayasena, Dinesh D., Jung, Yeonkuk, Jung, Samooel, Kang, Bo Seok, Heo, Kang Nyeong, Lee, Jun Heon, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093099/
https://www.ncbi.nlm.nih.gov/pubmed/25049642
http://dx.doi.org/10.5713/ajas.2011.11374

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093099/
https://www.ncbi.nlm.nih.gov/pubmed/25049642
http://dx.doi.org/10.5713/ajas.2011.11374

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