Alterations of meat quality, lipid composition and flavor in breast meat of laying hens with fatty liver hemorrhagic syndrome.

Lipids within the same class exhibited highly significant positive correlations ( P < 0.01).

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In the breast meat of FLHS-affected laying hens, there was a decreasing trend in the content of lipids with a carbon chain unsaturation level of 1 ( P = 0.08), while no significant changes were observed in saturated and polyunsaturated lipids ( Figure 2 D).

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