{
  "abstract": "This study systematically evaluated the effects of extended marketable age on meat quality and flavor of cage-reared yellow- and white-feathered broilers. Among significant groups, extended age significantly decreased pH (5.86-6.98 to 5.57-5.98), water loss rate (30.83-36.89% to 26.32-33.23%) and inosine monophosphate, while increased shear force (13.65-24.87 N to 26.13-34.46 N) and water-holding capacity (50.65-57.88% to 54.68-63.02%). The protein content, particularly the intramuscular fat of leg muscles, increased. The amino acid profile of male white-feathered broiler leg muscles improved. Saturated and polyunsaturated fatty acids levels increased, whereas monounsaturated fatty acids levels decreased in the leg muscles of both male breeds. Moreover, 2,3-butanedione was the potential key volatile flavor compound, as its relative odor activity value was close to 100. Overall, increasing marketable age leads to changes in meat quality and flavor, but the comprehensive multifactor analytical methods and sensory evaluation require future research.",
  "abstract_shown": true,
  "affiliations": [
    "College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China",
    "Joint International Research Laboratory of Agriculture & Agri–Product Safety, Yangzhou University, Yangzhou 225009, China",
    "Key Laboratory of Control Technology and Standard for Agri–product Safety and Quality, Key Laboratory of Food Quality and Safety of Jiangsu Province–State Key Laboratory Breeding Base, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China",
    "Jiangsu Institute of Poultry Science, Yangzhou 225009, China",
    "Key Laboratory for Veterinary Bio–Product Engineering, Ministry of Agriculture and Rural Affairs, Institute of Veterinary Medicine, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China"
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 13,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Junjie Xu"
    },
    {
      "affs": [
        1
      ],
      "name": "Pengfei Gao"
    },
    {
      "affs": [
        1
      ],
      "name": "Hao Ding"
    },
    {
      "affs": [
        0
      ],
      "name": "Xu Liu"
    },
    {
      "affs": [
        0
      ],
      "name": "Hao Chen"
    },
    {
      "affs": [
        0
      ],
      "name": "Yi Sun"
    },
    {
      "affs": [
        2
      ],
      "name": "Maoda Pang"
    },
    {
      "affs": [
        0
      ],
      "name": "Tao Zhang"
    },
    {
      "affs": [
        0
      ],
      "name": "Genxi Zhang"
    },
    {
      "affs": [
        0
      ],
      "name": "Xiaodong Guo"
    },
    {
      "affs": [
        3
      ],
      "name": "Zhenhua Zhao"
    },
    {
      "affs": [
        4
      ],
      "name": "Xing Xie"
    },
    {
      "affs": [
        0
      ],
      "name": "Kaizhou Xie"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/1hkxbvsfwr3xx.bib",
  "cited_by": 0,
  "doi": "10.1016/j.fochx.2026.104649",
  "fulltext_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13717006/?tool=EBI",
  "id": "1hkxbvsfwr3xx",
  "issns": [
    "2590-1575"
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  "landing_url": "https://europepmc.org/article/PMC/PMC13717006",
  "language": "eng",
  "licence": "CC-BY-NC-ND",
  "licence_label": "CC BY-NC-ND",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by-nc-nd/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "heading",
      "Research Article"
    ],
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      "openalex",
      "1103|Meat and Animal Product Quality"
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  "openalex": "W7222705564",
  "pdf_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13717006/pdf/?tool=EBI",
  "pmcid": "PMC13717006",
  "pmid": "42959257",
  "published": "2026-10-16",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/1hkxbvsfwr3xx.ris",
  "sources": [
    {
      "first_seen": "2026-10-31T00:20:38Z",
      "native_id": "PMC:PMC13717006",
      "source": "europepmc",
      "url": "https://europepmc.org/article/PMC/PMC13717006"
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  "subjects": [
    {
      "field": "biology",
      "origin": "openalex:1103|Meat and Animal Product Quality",
      "subfield": "zoology-behaviour"
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  ],
  "title": "Characterization and comparison of meat quality and potential dominant volatile flavor compounds in yellow-feathered and white-feathered broilers under a cage rearing system: Effects of increasing marketable age",
  "title_text": "Characterization and comparison of meat quality and potential dominant volatile flavor compounds in yellow-feathered and white-feathered broilers under a cage rearing system: Effects of increasing marketable age",
  "type": "peer-reviewed",
  "updated_at": "2026-11-02T12:21:24Z",
  "url": "https://research.draconitic.com/paper/1hkxbvsfwr3xx",
  "venue": "Food chemistry: X",
  "versions": []
}