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

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...

Full description

Bibliographic Details
Main Authors: Fuli Kong, Lu Bai, Zhengxiao He, Jiahong Sun, Xiaodong Tan, Di Zhao, Furong Feng, Dawei Liu, Guiping Zhao, Jie Wen, Ranran Liu
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-01-01
Series:Frontiers in Physiology
Subjects:
broiler chickens
white striping
lipidomics
metabolomics
flavor precursors
Online Access:https://www.frontiersin.org/articles/10.3389/fphys.2022.1079667/full

Similar Items

Similar Items