Evidence map›Paper›PMID 41650641›Full record

ArticlePoultry science2026

Transcriptomics and metabolomics provide insights into meat flavor precursor differences between different duck lines.

Shiwei Li, Sike Wang, Weiling Huang, Yaomei Wang, Yuchen Zhang, Chao Jia, Zongliang He, Guansuo Wu, Ziheng Zhou, Debing Yu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Poultry science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Shiwei LiCollege of Animal Science, Xizang Agricultural and Animal Husbandry University, Linzhi, Xizang 860000, China.
Sike WangCollege of Animal Science, Xizang Agricultural and Animal Husbandry University, Linzhi, Xizang 860000, China.
Weiling HuangDepartment of Animal Genetics, Breeding and Reproduction, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
Yaomei WangCollege of Animal Science, Xizang Agricultural and Animal Husbandry University, Linzhi, Xizang 860000, China.
Yuchen ZhangDepartment of Animal Genetics, Breeding and Reproduction, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
Chao JiaDepartment of Animal Genetics, Breeding and Reproduction, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
Zongliang HeNanjing Academy of Animal Husbandry and Poultry, Nanjing, Jiangsu 210000, China.
Guansuo WuNanjing Academy of Animal Husbandry and Poultry, Nanjing, Jiangsu 210000, China.
Ziheng ZhouDepartment of Animal Genetics, Breeding and Reproduction, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
Debing YuCollege of Animal Science, Xizang Agricultural and Animal Husbandry University, Linzhi, Xizang 860000, China; Department of Animal Genetics, Breeding and Reproduction, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China. Electronic address: yudebing@njau.edu.cn.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Based on transcriptomic and metabolomic analyses, this study investigates the molecular mechanisms underlying meat flavor precursor differences in breast muscle between two duck lines (AB and DD) of Jinling White duck. At 49 days of age, compared with the faster-growing DD line, the slower-growing AB line exhibited higher pH value and higher fatty acid content in breast muscle. Integrated omics analysis identified 610 differentially expressed genes and 139 differential metabolites, highlighting key pathways such as glycerophospholipid metabolism, arachidonic acid metabolism, and linoleic acid metabolism. Key genes (PCYT1B, PLA2G12B) and metabolites (e.g., phosphatidylcholine) were identified as crucial for flavor precursors formation. This study provides insights into flavor regulation and supports genetic improvement for duck meat quality.

Indexed as

DucksMeatMetabolomeTranscriptomeAnimalsGene Expression ProfilingMetabolomicsMultiomicsPectoralis MusclesTasteDuckMeat flavorMetabolomicsTranscriptomics

Identifiers

PMID41650641
PMCPMC12919238

What Socratic holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.