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Endoplasmic reticulum stress improved chicken tenderness,promoted apoptosis and autophagy during postmortem ageing

Yuwei Chai Lin Chen Shuya Xiang Linxuan Wu Xuebo Liu Jun Luo Xianchao Feng

Food Science and Human Wellness2024，Vol.13Issue(4)：P.2141-2151,11.

Food Science and Human Wellness2024，Vol.13Issue(4)：P.2141-2151,11.DOI:10.26599/FSHW.2022.9250178

Endoplasmic reticulum stress improved chicken tenderness,promoted apoptosis and autophagy during postmortem ageing

Yuwei Chai ¹Lin Chen ¹Shuya Xiang ¹Linxuan Wu ¹Xuebo Liu ¹Jun Luo ²Xianchao Feng¹

作者信息

1. College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China
2. College of Animal Science and Technology,Northwest A&F University,Yangling 712100,China
折叠

摘要

关键词

Endoplasmic reticulum stress/Tenderness/Apoptosis/Autophagy/Chicken

分类

轻工纺织

引用本文复制引用

Yuwei Chai,Lin Chen,Shuya Xiang,Linxuan Wu,Xuebo Liu,Jun Luo,Xianchao Feng..Endoplasmic reticulum stress improved chicken tenderness,promoted apoptosis and autophagy during postmortem ageing[J].Food Science and Human Wellness,2024,13(4):P.2141-2151,11.

基金项目

supported by the National Natural Science Foundation of China(G32072142,31972099)。（G32072142,31972099）

Food Science and Human Wellness

ISSN：2097-0765

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