A genome-wide association study for the fatty acid composition of breast meat in an F2 crossbred chicken population
The composition of fatty acids determines the flavor and quality of meat. Flavor compounds are generated during the cooking process by the decomposition of volatile fatty acids via lipid oxidation. A number of research on candidate genes related to fatty acid content in livestock species have been p...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Korean Society of Animal Sciences and Technology
2023-07-01
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| Series: | Journal of Animal Science and Technology |
| Subjects: | |
| Online Access: | http://www.ejast.org/archive/view_article?doi=10.5187/jast.2023.e1 |