Association Between Arachidonic Acid and Chicken Meat and Egg Flavor, and Their Genetic Regulation
Author:
Affiliation:
1. Institute of Livestock and Grassland Science
Publisher
Japan Poultry Science Association
Subject
Animal Science and Zoology
Link
https://www.jstage.jst.go.jp/article/jpsa/55/3/55_0170123/_pdf
Reference58 articles.
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4. Boschetti E, Bordoni A, Meluzzi A, Castellini C, Dal Bosco A and Sirri F. Fatty acid composition of chicken breast meat is dependent on genotype-related variation of FADS1 and FADS2 gene expression and desaturating activity. Animal, 10: 700-708. 2016.
5. Cartoni C, Yasumatsu K, Ohkuri T, Shigemura N, Yoshida R, Godinot N and Damak S. Taste preference for fatty acids is mediated by GPR40 and GPR120. Journal of Neuroscience, 30: 8376-8382. 2010.
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