Integration of whole genome resequencing and transcriptomics reveals key candidate genes and pathway for fatty acid and amino acid compositions among duck breeds

The differences fatty acids and amino acids composition may be key factors influencing flavor variation among duck breeds. This study systematically analyzed the fatty acids and amino acids compositions in the pectoral muscle of 49 days old Cherry valley ducks (CV), Jinling white ducks (JL), and Lia...

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Detalhes bibliográficos

Principais autores:	Hengli Xie, Xinyue Hu, Shangmin Wang, Hehe Liu, Zongliang He, Hongjie Ji, Kunpeng Lv, Ting Zhu, Jiwen Wang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2026-07-01
Colecção:	Poultry Science
Assuntos:	Amino acid Duck Fatty acid Transcriptomics Whole genome resequencing
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S0032579126005286
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