Multi-omics analysis of flavor differences in pectoral muscles between Wuqin 10 duck and Cherry valley duck

Multi-omics analysis of flavor differences in pectoral muscles between Wuqin 10 duck and Cherry valley duck

This study aimed to explore the impact of breeds on the lipid composition and flavor substances in duck pectoral muscles. In this study, 63-day-old Wuqin 10 ducks (WQ) and Cherry Valley ducks (CV) were selected as the research objects. The pectoral muscle tissues were collected. The composition of v...

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Bibliographic Details
Main Authors: Ping Gong, Shengqiang Ye, Xing Chen, Lixia Wang, Yunguo Qian, Mingli Zhai, Yu Yang
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-05-01
Series:Frontiers in Molecular Biosciences
Subjects:
duck
pectoral muscles
metabolomics
lipidomics
transcriptomics
flavor substances
Online Access:https://www.frontiersin.org/articles/10.3389/fmolb.2025.1558907/full
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