Fatty acid metabolism-related genes are associated with flavor-presenting aldehydes in Chinese local chicken

Aldehydes are primary volatile organic compounds (VOCs) in local Chinese chicken meat and contribute green grass, fatty, citrus, and bitter almond aromas to chicken meat. To understand the genetic basis of these aldehyde VOC aromas, we used approximately 500 Chinese Jingxing Yellow (JXY) chickens to...

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Detalles Bibliográficos
Autores principales: Yuan, Xiaoya, Cui, Huanxian, Jin, Yuxi, Zhao, Wenjuan, Liu, Xiaojing, Wang, Yongli, Ding, Jiqiang, Liu, Li, Wen, Jie, Zhao, Guiping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Genetics
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9412053/
https://www.ncbi.nlm.nih.gov/pubmed/36035160
http://dx.doi.org/10.3389/fgene.2022.902180

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9412053/
https://www.ncbi.nlm.nih.gov/pubmed/36035160
http://dx.doi.org/10.3389/fgene.2022.902180

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