Transcriptome analysis reveals the mechanism by which fermented Broussonetia papyrifera influences meat quality of Taihe black-bone silky fowl

Transcriptome analysis reveals the mechanism by which fermented Broussonetia papyrifera influences meat quality of Taihe black-bone silky fowl

This study was designed to investigate the effects of Fermented Broussonetia papyrifera (FBP) on growth performance, meat quality, and the expression of meat quality-related genes in Taihe black-bone silky fowl (TBsf). In the present study, 360 ninety-day-old TBsfs (body weight = 781 ± 0.85 g) were...

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Bibliographic Details
Main Authors: Wei Wei, Yang Fu, Weifa Su, Wentao Li, Lixia Kai, Jingzhan Liang, Fengqin Wang, Changyou Shi, Yizhen Wang, Zeqing Lu
Format: Article
Language:English
Published: KeAi Communications Co., Ltd. 2025-06-01
Series:Animal Nutrition
Subjects:
Taihe black-bone silky fowl
Meat quality
Transcriptome
Fermented Broussonetia papyrifera
Online Access:http://www.sciencedirect.com/science/article/pii/S2405654525000137
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http://www.sciencedirect.com/science/article/pii/S2405654525000137

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