Integrated metabolomics and lipidomics evaluate the alterations of flavor precursors in chicken breast muscle with white striping symptom

White striping (WS) is the most common myopathy in the broiler chicken industry. To reveal flavor changes of WS meat objectively, flavor precursors of WS breast muscle were evaluated systematically with integrated metabolomics and lipidomics. The results showed that WS could be distinguished from no...

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Detalles Bibliográficos
Autores principales: Kong, Fuli, Bai, Lu, He, Zhengxiao, Sun, Jiahong, Tan, Xiaodong, Zhao, Di, Feng, Furong, Liu, Dawei, Zhao, Guiping, Wen, Jie, Liu, Ranran
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Physiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9889919/
https://www.ncbi.nlm.nih.gov/pubmed/36741806
http://dx.doi.org/10.3389/fphys.2022.1079667

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9889919/
https://www.ncbi.nlm.nih.gov/pubmed/36741806
http://dx.doi.org/10.3389/fphys.2022.1079667

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