A Divergent Selection on Breast Meat Ultimate pH, a Key Factor for Chicken Meat Quality, is Associated With Different Circulating Lipid Profiles

Background: Chicken meat has become a major source of protein for human consumption. However, the quality of the meat is not yet under control, especially since pH values that are too low or too high are often observed. In an attempt to get a better understanding of the genetic and biochemical deter...

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Detalles Bibliográficos
Autores principales: Beauclercq, Stéphane, Mignon-Grasteau, Sandrine, Petit, Angélique, Berger, Quentin, Lefèvre, Antoine, Métayer-Coustard, Sonia, Tesseraud, Sophie, Emond, Patrick, Berri, Cécile, Le Bihan-Duval, Elisabeth
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Physiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9257005/
https://www.ncbi.nlm.nih.gov/pubmed/35812337
http://dx.doi.org/10.3389/fphys.2022.935868

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9257005/
https://www.ncbi.nlm.nih.gov/pubmed/35812337
http://dx.doi.org/10.3389/fphys.2022.935868

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