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...
Main Authors: | Xiaoya Yuan, Huanxian Cui, Yuxi Jin, Wenjuan Zhao, Xiaojing Liu, Yongli Wang, Jiqiang Ding, Li Liu, Jie Wen, Guiping Zhao |
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Format: | Article |
Language: | English |
Published: |
Frontiers Media S.A.
2022-08-01
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Series: | Frontiers in Genetics |
Subjects: | |
Online Access: | https://www.frontiersin.org/articles/10.3389/fgene.2022.902180/full |
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