Transcriptome analysis reveals the synergistic involvement of and in fatty acid synthesis in broiler pectoral muscles.

Fatty acids () are one of the most important bioactive compounds affecting the quality of meat. In this study, we compared the expression profiles of genes involved in FA production in the breast muscle of Jingxing Yellow chickens at different days of age determined by transcriptomic analysis to identify key genes and pathways regulating the FA composition of the breast muscle. Through clustering analysis of gene expression data, the growth process of broiler chickens can be divided into two stages, namely the growth and development stage at the 35th and 63rd days of age (D35, D63), and the mature stage at the 119th day of age (D119).

Tryptophan Promotes the Production of Xanthophyll Compounds in Yellow Abdominal Fat through .

Abdominal fat, which in the past was often regarded as waste and discarded, has in recent years been used as a fat source to produce meat by-products. Yellow abdominal fat has higher economic value. Therefore, improving the color of abdominal fat plays an important role in improving the appearance of meat products.

Feeling low: How social media influences employees' knowledge hidings and innovative behavior.

Prior research has identified both positive and negative consequences arising from the widespread integration of social media within the organizations. The present research suggests that upward social comparison (USC) in social media is related to psychological disengagement resulting in knowledge hiding and lower innovative behavior of individuals. It further suggests that mindfulness mitigates the impact of USC in social media.