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Artículo de revista

Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat

Rong Jia et al · Springer Nature · 2023

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Author / responsible party
Rong Jia et al
Publisher
Springer Nature
Year
2023
ISSN
2636-0772
ISSN
2636-0772
Language
English
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Abstract The fatty acid composition and small molecular metabolites in breast and leg meat of Yanjin blackbone chickens (YBC) and Piao chickens (PC) were detected by gas chromatography-mass spectrometry and liquid chromatography-quadrupole static field orbital trap mass spectrometry. Thirty-two fatty acids were detected, and the total fatty acid content of PC was significantly higher than that of YBC (p<0.05). Oleic acid, linoleic acid, palmitic acid, stearic acid, and arachidonic acid were the main fatty acids in the two chicken varieties, and the composition of fatty acids in the two varieties were mainly unsaturated fatty acids, being more than 61.10% of the total fatty acids. Meanwhile, 12 and 16 compounds were screened out from chicken legs and chicken breasts of YBC and PC, respectively, which had important contributions to the differences between groups.

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APA 7

al, R. J. E. (2023). Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat. https://doi.org/10.5851/kosfa.2023.e53

MLA

al, Rong Jia et. "Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat." 2023. https://doi.org/10.5851/kosfa.2023.e53.

Chicago

al, Rong Jia et. 2023. "Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat.". https://doi.org/10.5851/kosfa.2023.e53.

Harvard

al, R. J. E. 2023, Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat, Springer Nature, available at: https://doi.org/10.5851/kosfa.2023.e53 [Accessed 8 Aug. 2026].

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Title
Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat
Author / contributors
Rong Jia et al
Publisher
Springer Nature
Publication year
2023
ISSN
2636-0772
ISSN
2636-0772
Language
English

Subjects

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gas chromatography-mass spectrometry (GC-MS); liquid chromatography-quadrupole static field orbital trap mass spectrometry (LC-Q-Exactive-MS); fatty acids; small molecular metabolites
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