Fatty Acid Taste Receptor GPR120 Activation by Arachidonic Acid, Eicosapentaenoic Acid, and Docosahexaenoic Acid in Chickens
It has been reported that the supplementation of chicken diet with polyunsaturated fatty acids (PUFAs) such as arachidonic acid (AA), eicosapentaenoic acid (EPA), or docosahexaenoic acid (DHA) affects the qualities of eggs and meat. Previous studies have shown that a functional fatty acid taste rec...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Japan Poultry Science Association
2022-07-01
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| Series: | The Journal of Poultry Science |
| Subjects: | |
| Online Access: | https://www.jstage.jst.go.jp/article/jpsa/59/3/59_0210099/_pdf/-char/en |