Fatty Acid Taste Receptor GPR120 Activation by Arachidonic Acid, Eicosapentaenoic Acid, and Docosahexaenoic Acid in Chickens

It has been reported that the supplementation of chicken diet with polyunsaturated fatty acids (PUFAs) such as arachidonic acid (AA), eicosapentaenoic acid (EPA), or docosahexaenoic acid (DHA) affects the qualities of eggs and meat. Previous studies have shown that a functional fatty acid taste rece...

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Detalles Bibliográficos
Autores principales: Kawabata, Fuminori, Yoshida, Yuta, Kuba, Seiga, Kawabata, Yuko, Nishimura, Shotaro, Tabata, Shoji
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Japan Poultry Science Association 2022
Materias:
Research Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9346598/
https://www.ncbi.nlm.nih.gov/pubmed/35974876
http://dx.doi.org/10.2141/jpsa.0210099

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9346598/
https://www.ncbi.nlm.nih.gov/pubmed/35974876
http://dx.doi.org/10.2141/jpsa.0210099

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