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Multi-omics insights into the metabolic basis of variation in 4-alkyl branched-chain fatty acids in meat from Chinese sheep breed
4-Alkyl branched-chain fatty acids (BCFAs) contribute to characteristic mutton odor, but their variation among sheep breeds and underlying metabolic basis remain unclear. We quantified 4-methyloctanoic acid (4-MOA), 4-ethyloctanoic acid (4-EOA), and 4-methylnonanoic acid (4-MNA) and int
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