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

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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Bibliographic Details
Main Authors: Xiaoya Yuan, Huanxian Cui, Yuxi Jin, Wenjuan Zhao, Xiaojing Liu, Yongli Wang, Jiqiang Ding, Li Liu, Jie Wen, Guiping Zhao
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-08-01
Series:Frontiers in Genetics
Subjects:
aldehydes
genome-wide association study
chicken flavor
lipid metabolism
fatty acid
phospholipid
Online Access:https://www.frontiersin.org/articles/10.3389/fgene.2022.902180/full

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