ArticleFood chemistry: X2026
Assessment of nutritional value and flavor characteristics of Taihe silky fowl across varieties and marketing ages.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
To determine the nutritional value and flavor characteristics of Taihe silky fowl (TH), this study systematically analyzed the differences between amino acids, volatile flavor compounds, and metabolites of Taihe Silky fowl (TH) across different marketing ages (80, 120, 160, and 400 days), as well as among different types of breeds, namely, the yellow-feathered broiler (YF) and the bred silky fowl (ZS), and performed correlation analyses. The results demonstrated that amino acid deposition stabilized after 120 days, while volatile flavor compounds remained abundant at this age. The contents of total amino acids, essential amino acids, nonessential amino acids, umami amino acids, and sweet amino acids in TH were considerably higher than those in YF (
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