Carbohydrate metabolism and phosphorylation cascades regulate flavor formation in chicken meat

The flavor of chicken meat is a major determinant of consumer preference, yet its genetic basis remains poorly understood. Here, we integrated volatile metabolomics, RNA-seq, proteomics, and phosphoproteomics of breast muscle from Qingyuan partridge chicken (QPC) and Cobb broiler (CB). 318 volatile...

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Dades bibliogràfiques

Autors principals:	Xin Yang, Xuewen Chai, Jishang Gong, Wen Luo, Jiguo Xu
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2026-06-01
Col·lecció:	Food Chemistry: Molecular Sciences
Matèries:	Qingyuan partridge chicken Cobb broiler Meat flavor Carbohydrate metabolism Phosphorylation cascades regulation
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S2666566226000092
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