Integrated flavoromics and lipidomics analysis of metabolic difference and flavor regulation mechanisms in duck subcutaneous adipose tissue

Subcutaneous adipose tissues (SAT) are critical determinants of duck meat flavor and texture. Investigating metabolic differences in SAT deposition facilitates targeted breeding strategies for superior flavor profiles and feed formulation optimization. This study employed flavoromics and lipidomics...

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Hlavní autoři:	Ping Gong, Shengqi Cheng, Xing Chen, Lixia Wang, Yanan Wang, Mingli Zhai, Yunguo Qian, Shengqiang Ye, Yu Yang
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Frontiers Media S.A. 2025-09-01
Edice:	Frontiers in Nutrition
Témata:	duck subcutaneous adipose tissue flavoromics lipidomics triglyceride
On-line přístup:	https://www.frontiersin.org/articles/10.3389/fnut.2025.1671714/full
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