Comparative analysis of amino acids and volatile compounds as markers in Lueyang black-boned chicken and Arbor Acres broilers
Derived from a long history of artificial and natural selection, Lueyang black-boned chicken is preferred by consumers due to its unique meat characteristics. The primary aim of this study was to systematically identify key amino acids and volatile organic compounds (VOCs) that differentiate Lueyang...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579125001361 |
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