Transcriptome analysis of oviduct in laying ducks under different stocking densities-Reference-Cited by-同舟云学术

Transcriptome analysis of oviduct in laying ducks under different stocking densities

Published:2021-09-22 Issue: Volume: Page:
ISSN:0007-1668
Container-title:British Poultry Science
language:en
Short-container-title:British Poultry Science

Author:

Pu Fajun¹,Xiong Xia²,Li Yanying¹,Xi Yang¹,Ma Shengchao¹,Bai Lili¹,Zhang Rongping¹,Liu Hehe¹,Yang Chaowu²

Affiliation:

1. Farm Animal Genetic Resources Exploration and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, Sichuan, P.R. China

2. Animal Breeding and Genetics Key Laboratory of Sichuan Province, Sichuan Animal Science Academy, Chengdu, Sichuan, 610066, China

Funder

National Key Basic Research Development Plan of China

Publisher

Informa UK Limited

Subject

Animal Science and Zoology,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/00071668.2021.1983917

Reference29 articles.

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2. Boedtkjer, E., Praetorius, J., Matchkov, V. V., Stankevicius, E., and Aalkjaer, C. 2011. “Disruption of Na+,HCO cotransporter NBCn1 (slc4a7) inhibits NO-mediated vasorelaxation, smooth muscle Ca sensitivity, and hypertension development in mice.” Circulation 124 (17): 1819-1829. https://doi.org/10.1161/CIRCULATIONAHA.110.015974.

3. Brandine, Gds, and Smith, A. D. 2019. “Falco: high-speed FastQC emulation for quality control of sequencing data.” F1000 Research 8: 1874. https://doi.org/10.12688/f1000research.21142.1.

4. Chen, J. Y., D. J. Chen, and X. F Dong. 2006. “Present Situation and Developing Trend of Quality Inspection of Eggs.” 2006.a Journal of Agricultural Mechanization Research 05: 21-24. http://kns.cnki.net/kcms/detail/detail.aspx?FileName=NJYJ200605009&DbName=CJFQ2006.

5. Chen, K. W., Y. S. Gao, Z. Y. Wang, Y. R. Ding, X. Y. Zhang, H. F. Li, and Z. Bu 2006b. “Performance ferms and measurement for poultry.” Guide to Chinese Poultry (15): 48-49. https://doi.org/CNKI:SUN:QYKJ.0.2006-15-035.

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