Multi-omics analysis reveals flavor differences between Queshan and Yunong black pigs
These results provide important insights into the flavor differences between QS and YN pork and the underlying molecular regulatory mechanisms. They also offer theoretical references for improving the quality of pork.
Authors
- Jun Bai (ORCID: https://orcid.org/0000-0003-0359-322X)
- Wei Wang (ORCID: https://orcid.org/0000-0002-1530-8783)
- Yilin Wei (ORCID: https://orcid.org/0009-0004-4753-2685)
- Ruimin Qiao (ORCID: https://orcid.org/0000-0002-2648-6227)
- Chang Wang (ORCID: https://orcid.org/0000-0003-0161-0591)
- Lei Yuan (ORCID: https://orcid.org/0000-0002-0694-8631)
- Tengfei Wang (ORCID: https://orcid.org/0000-0003-0587-4738)
- Bingjie Wang (ORCID: https://orcid.org/0000-0002-0294-5935)
- Xiuling Li
- Xuelei Han
- Tong Yu (ORCID: https://orcid.org/0000-0002-1744-6020)
- Liping Chang (ORCID: https://orcid.org/0000-0002-8895-3337)
- Xinjian Li (ORCID: https://orcid.org/0000-0003-3698-1763)
- Feng Yang
Institutions
- Animal Husbandry & Veterinary (IN)
- Sanya University (CN)
- Henan Agricultural University (CN)
Publication Details
- Journal
- BMC Genomics
- Published
- 2025-11-10
- DOI
- https://doi.org/10.1186/s12864-025-12178-5
- Citations
- 3
- Primary Topic
- Genetic Mapping and Diversity in Plants and Animals
- Type
- article
- Field-Weighted Citation Impact
- 5.45