Transcriptomic and Lipidomic Characteristics of Subcutaneous Fat Deposition in Small-Sized Meat Ducks
<b>Background:</b> Subcutaneous fat deposition is associated with ducks’ meat quality and the methods used to cook them. However, the reasons underlying the differences in the lipid deposition of small-sized Wuqin10 meat ducks remain unclear. <b>Method:</b> In the present stu...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Metabolites |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2218-1989/15/3/158 |
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