鸡源培养肉的营养与加工特性评价及蛋白质组学分析

doi:10.3864/j.issn.0578-1752.2026.14.014

Abstract

Abstract:

【Objective】This study aimed to clarify the differences in nutritional and processing qualities between cultured meat (CM) and chicken breast (CB), chicken thigh (CT), and to use proteomic technology to elucidate the quality differences, thereby providing a theoretical basis for the food processing of cultured meat.【Method】The compositional differences among CM, CB and CT in proteins, water, fat, vitamins, minerals, fatty acids, and amino acids were evaluated to assess the nutritional quality of CM. pH values, color differences, and water holding capacity were measured to evaluate the processing quality of CM. Finally, proteomic analysis was used to identify differentially expressed proteins among CM, CB and CT, with metabolic pathways annotated using Gene Ontology (GO) and the Kyoto Encyclopedia of Genes and Genomes (KEGG) to explain the compositional differences.【Result】CM had higher water content and lower protein content compared with CB and CT, but significant differences were observed in fatty acids, vitamins, and amino acids. The predominant fatty acid in cultured meat was oleic acid (C18:1), while the saturated fatty acid (SFA) content in CM was lower than that in CB and CT. Glutamic acid constitutes the primary amino acid (99.55 mg/100 g), cysteine and tyrosine levels were higher. However, the proportion of essential amino acids (34.99%) was lower than that in CB and CT. Vitamin B₁ content (0.09 mg/100 g) in CM was intermediate between CB and CT, but vitamin E content (0.01 mg/100 g) was lower than that in CB and CT. Potassium was also lower than that in CB and CT, while aluminum, iron, and selenium content exceeded those in CB and CT. The hardness and chewiness of CM were lower than those in CB and CT, the loss of centrifugal force was higher than that of CB (14.57%) and CT (12.56%), and the cooking loss was almost the same as that of CB, but significantly lower than that of CT (P<0.05). Through proteomic analysis with VIP>1, 76 differentially expressed proteins were identified among CB, CT and CM, primarily including fructose-1, 5-bisphosphate aldolase (ALDOC) and myosin light chain (MYL1). Structural proteins such as myofibrillar proteins in CM, along with proteins related to muscular system processes and skeletal muscle development, were downregulated. Conversely, fibroblast-associated proteins exhibited up-regulation, such as KANK1, TPM2, and COL5A1.【Conclusion】CM was different from raised meat in nutritional quality. It contained lower protein and essential amino acid ratios while having higher sodium levels than raised meat. However, it demonstrated relatively lower SFA content and contained unsaturated fatty acids. CM also contained higher levels of microelements like iron and selenium, indicating potential for nutritional fortification. The texture of CM was softer, with lower water retention capacity than raised meat, making it more suitable for processing into emulsified sausages and other minced meat products. Proteomic analysis revealed down-regulated expression of structural proteins, such as myofibrillar proteins in CM, resulting in weaker thermal gelation ability and water holding capacity, which might be key factors contributing to its texture differences.

Key words: chicken, cultured meat, nutritional quality, processing quality, quality difference

DUAN RuiPei, XIA ShuangMei, ZHANG Yi, GUO YuJie, ZHANG Xing, ZHANG ChunHui. Nutritional and Processing Characteristic Evaluation and Proteomics Analysis of Chicken Cultured Meat[J].Scientia Agricultura Sinica, 2026, 59(14): 3185-3202.

Figures/Tables 18

Table 1

Fig. 1

Fig. 2

Table 2

Fig. 3

Table 3

Fig. 4

Table 4

Fig. 5

Table 5

Fig. 6

Fig. 7

Table 6

Fig. 8

Fig. 9

Fig. 10

Fig. 11

Table 7

Structure-related differentially abundant proteins"

GO术语Go terminology	Accession	Symbol	蛋白质名称 Protein name	FC (CM/CB)	FC (CM/CT)
肌肉系统过程 Muscular system process	Q05705	BRT-2	原肌球蛋白β链 Tropomyosin beta chain	5.1104	3.0844
	P19352	TPM2	原肌球蛋白β链 Tropomyosin beta chain	0.0287	0.0060
	A0A8V0Y7H5	TPM2	原肌球蛋白β链 Tropomyosin beta chain	6.6361	3.7284
	Q8AWI4	TPM1	原肌球蛋白α链 Tropomyosin alpha chain	0.0238	0.0439
	P02588	TNNC2	肌钙蛋白C Troponin C	0.0012	0.0013
	A0A8V1A2M9	TNNI2	肌钙蛋白I Troponin I	0.0017	0.0020
	P12620	TNNT3	肌钙蛋白T Troponin T	0.0061	0.0018
	A0A8V1A1P8	TNNT3	肌钙蛋白T3 Troponin T3	0.0049	0.0053
	A0A8V0ZYD0	TPM1	原肌球蛋白1 Tropomyosin 1	0.0526	0.0900
	P02565	MYH1B	肌球蛋白1B Myosin 1B	0.0152	0.0094
	Q8AY28	N127	肌球蛋白重链HCIII Myosin heavy chain HCIII	0.0090	0.0013
	Q9DGM5	—	肌球蛋白重链亚型2 Myosin heavy chain isoform 2	0.0026	0.0071
	A0A8V0WZV4	MYLPF	肌球蛋白轻链 Myosin light chain	0.0018	0.0021
	A0A8V0YH72	MYLK2	肌球蛋白轻链激酶2 Myosin light chain kinase 2	0.0747	0.0680
	A2NBE2	—	肌球蛋白轻链激酶2 Myosin light chain kinase 2	0.0033	0.0049
	Q91006	—	原肌球调节蛋白 Tropomodulin	0.0736	0.0291
	A0A8V1AHA1	TMOD4	原肌球调节蛋白4 Tropomodulin 4	0.0051	0.0067
	P24797	ATP1A2	钠/钾转运ATP酶亚基α-2 Sodium/potassium-transporting ATPase subunit alpha-2	0.0781	0.0522
骨骼肌组织发育 Skeletal muscle tissue development	A0A8V0WZV4	MYLPF	肌球蛋白轻链 Myosin light chain	0.0018	0.0021
骨骼肌组织发育 Skeletal muscle tissue development	A0A088T337	MSTN	生长/分化因子8 Growth/differentiation factor 8	0.0017	0.0029
纤维组织 Fibril organization	A0A8V0Y4B8	KANK1	—	1401.1770	1401.1770
	A0A8V1A0T5	VILL	—	1204.3600	1204.3600
	A0A8V1ADR4	COL5A1	胶原蛋白V型α1链 Collagen type V alpha 1 chain	761.8900	761.8900
	A0A8V1A093	—	含GAR结构域蛋白 GAR domain-containing protein	260.9450	260.9450
	Q5ZKU6	CNN2	钙调理蛋白 Calponin	5.8619	10.1907
	D5LPR1	FSCN1	肌动蛋白结合蛋白1 Actin-binding protein 1	9.4542	10.1858
	A0A8V1AB53	MYO19	非常规肌球蛋白-XIX Unconventional myosin-XIX	3.9571	4.8010
	P18359	DSTN	肌动蛋白解聚因子 Actin-depolymerizing factor	4.3293	4.7479
	A0A1D5PM19	MYH9	肌球蛋白9 Myosin 9	4.2076	3.6968
	A0A8V0ZKF9	MYL9	肌球蛋白轻链9 Myosin light chain 9	3.7640	3.3864
	Q8AWI4	TPM1	原肌球蛋白2 Tropomyosin 2	0.0238	0.0439
	Q9DEH4	—	伴肌动蛋白 Nebulin	0.0004	0.0019
	A0A8V1AA47	MYO1G	肌球蛋白IG Myosin IG	0.0011	0.0007
	A0A8V0WZP8	MYBPC2	肌球蛋白结合蛋白C Myosin-binding protein C	0.0028	0.0005

Table 7

References 37

[1]	仝西魁, 付云辉, 郑文云, 王阳敏, 马兴元. 动物细胞培育肉及其种子细胞优选与永生化策略[J]. 中国生物工程杂志, 2024, 44(5): 56-65.
	Tong X K, Fu Y H, Zheng W Y, Wang Y M, Ma X Y. Animal cell cultured meat and its seed cell selection and immortalization strategies[J]. China Biotechnology, 2024, 44(5): 56-65. (in Chinese)
[2]	刘东红, 利婕, 牛瑞浩, 忻启谱, 朱青青, 徐恩波. 细胞培养肉支架材料与组织成型研究进展[J]. 中国食品学报, 2022, 22(12): 14-24.
	Liu D H, Li J, Niu R H, Xin Q P, Zhu Q Q, Xu E B. Research progress of cell culture meat scaffold materials and tissue forming[J]. Journal of Chinese Institute of Food Science and Technology, 2022, 22(12): 14-24. (in Chinese)
[3]	关欣, 周景文, 堵国成, 陈坚. 培育肉生产技术发展研究[J]. 中国工程科学, 2021, 23(6): 178-186. doi: 10.15302/J-SSCAE-2021.06.018
	Guan X, Zhou J W, Du G C, Chen J. Development of cultured meat technology in China[J]. Strategic Study of CAE, 2021, 23(6): 178-186. (in Chinese) doi: 10.15302/J-SSCAE-2021.06.018
[4]	Hong T K, Shin D M, Choi J, Do J T, Han S G. Current issues and technical advances in cultured meat production: A review[J]. Korean Journal for Food Science of Animal Resources, 2021, 41(3): 355-372.
[5]	Wang Y F, Zhuang D, Munawar N, Zan L S, Zhu J. A rich-nutritious cultured meat via bovine myocytes and adipocytes co-culture: Novel Prospect for cultured meat production techniques[J]. Food Chemistry, 2024, 460: 140696. doi: 10.1016/j.foodchem.2024.140696
[6]	Heo S, Lee G, Jeong D W. A study on safety evaluation system of cultured foods among alternative proteins[J]. Food Science and Biotechnology, 2025, 34(2): 365-371. doi: 10.1007/s10068-024-01720-y pmid: 39944668
[7]	Joo S T, Choi J S, Hur S J, Kim G D, Kim C J, Lee E Y, Bakhsh A, Hwang Y H. A comparative study on the taste characteristics of satellite cell cultured meat derived from chicken and cattle muscles[J]. Korean Journal for Food Science of Animal Resources, 2022, 42(1): 175-185.
[8]	关欣, 周景文, 王守伟, 李春保, 陈坚. 细胞培养肉高效合成的生物学基础与技术挑战[J]. 中国食品学报, 2024, 24(5): 103-125.
	Guan X, Zhou J W, Wang S W, Li C B, Chen J. Biological basis for efficient synthesis of cultured meat and technical challenges[J]. Journal of Chinese Institute of Food Science and Technology, 2024, 24(5): 103-125. (in Chinese)
[9]	赵鑫锐, 张国强, 李雪良, 孙秀兰, 周景文, 堵国成, 陈坚. 人造肉大规模生产的商品化技术[J]. 食品与发酵工业, 2019, 45(11): 248-253. doi: 10.13995/j.cnki.11-1802/ts.020859
	Zhao X R, Zhang G Q, Li X L, Sun X L, Zhou J W, Du G C, Chen J. Commercial production of artificial meat[J]. Food and Fermentation Industries, 2019, 45(11): 248-253. (in Chinese) doi: 10.13995/j.cnki.11-1802/ts.020859
[10]	Jung S, Choi B, Lee M, Park S, Choi W, Yong H, Heo S E, Park Y, Lee J M, Lee S T, Hwang H, Kwon J S, Koh W G, Hong J. Bio- orchestration of cellular organization and human-preferred sensory texture in cultured meat[J]. ACS Nano, 2025, 19(2): 2809-2821. doi: 10.1021/acsnano.4c15622
[11]	周倩, 惠腾, 刘毅, 戴瑞彤. 品种和部位对鸡肉原料特性及其加工性能影响的研究进展[J]. 肉类研究, 2017, 31(7): 57-61.
	Zhou Q, Xi T, Liu Y, Dai R T. A review of effects of breeds and anatomic locations on physicochemical properties and processing characteristics of chicken meat[J]. Meat Research, 2017, 31(7): 57-61. (in Chinese)
[12]	Dong S Y, Chen J X, Li S L, Li Y Y, Liang X J, Liu Y S, Zhang M Y, Yang F, Feng R J, Liang J. Cultural optimization of pigeon muscle satellite cells and nutritional evaluation of the pigeon-derived cultivated meat[J]. Journal of Future Foods, 2026, 6(2): 251-265. doi: 10.1016/j.jfutfo.2024.05.014
[13]	吴予灿, 张紫涵, 赵桂苹, 魏立民, 黄峰, 张春晖. 椰子汁煮制对文昌鸡食用品质的影响[J]. 中国农业科学, 2023, 56(16): 3199-3212. DOI: 10.3864/j.issn.0578-1752.2023.16.012.
	Wu Y C, Zhang Z H, Zhao G P, Wei L M, Huang F, Zhang C H. Effect of boiling coconut water on flavor formation of Wenchang chicken[J]. Scientia Agricultura Sinica, 2023, 56(16): 3199-3212. DOI: 10.3864/j.issn.0578-1752.2023.16.012. (in Chinese)
[14]	王丽莎. 肌纤维类型组成对猪肉持水力的影响[D]. 北京: 中国农业科学院, 2020.
	Wang L S. Effect of muscle fiber type composition on water holding capacity of pork[D]. Beijing: Chinese Academy of Agricultural Sciences, 2020. (in Chinese)
[15]	王静帆. 不同加热方式下猪肉保水性变化研究[D]. 北京: 中国农业科学院, 2021.
	Wang J F. Study on the change of water retention of pork under different heating methods[D]. Beijing: Chinese Academy of Agricultural Sciences, 2021. (in Chinese)
[16]	Lei W Q, Cui Z W, Hu W Q, Wang M X, Chen X H, Hu X J, Chisoro P, Han D, Zhou J C, Zhang C H. Characterization and comparison of flavor compounds in different specialty chicken meat after stewing[J]. Food Chemistry, 2025, 28: 102589.
[17]	Wu G Y, Yang C, Bruce H L, Roy B C, Li X, Zhang C H. Effects of alternating electric field assisted freezing-thawing-aging sequence on data-independent acquisition quantitative proteomics of longissimus dorsi muscle[J]. Journal of Agricultural and Food Chemistry, 2022, 70(40): 12990-13001. doi: 10.1021/acs.jafc.2c04207
[18]	朱丹实, 吴晓菲, 刘贺, 徐永霞, 励建荣. 水分对生鲜肉品品质的影响[J]. 食品工业科技, 2013, 34(16): 363-366.
	Zhu D S, Wu X F, Liu H, Xu Y X, Li J R. Effect of water on quality of fresh meat[J]. Science and Technology of Food Industry, 2013, 34(16): 363-366. (in Chinese)
[19]	Kaur L, Maudens E, Haisman D R, Boland M J, Singh H. Microstructure and protein digestibility of beef: The effect of cooking conditions as used in stews and curries[J]. LWT-Food Science and Technology, 2014, 55(2): 612-620. doi: 10.1016/j.lwt.2013.09.023
[20]	Remignon H, Molette C, Babile R, Fernandez X. Current advances in proteomic analysis and its use for the resolution of poultry meat quality problems[J]. World’s Poultry Science Journal, 2006, 62(1): 123-130. doi: 10.1079/WPS200589
[21]	王梦阁, 何业春, 李进, 余沅, 刘红梅, 沈清武, 刘焱. 湖南石门县地方品种鸡肉氨基酸组成分析及蛋白质营养价值评价[J]. 食品安全质量检测学报, 2024, 15(1): 264-273.
	Wang M G, He Y C, Li J, Yu Y, Liu H M, Shen Q W, Liu Y. Analysis of amino acid composition and evaluation of protein nutritional value of chicken of local breeds in Shimen County, Hunan Province[J]. Journal of Food Safety & Quality, 2024, 15(1): 264-273. (in Chinese)
[22]	Huang Y Y, Mao Z T, Zhang Y, Zhao J X, Luan X D, Wu K, Yun L L, Yu J, Shi Z K, Liao X P, Ma H W. Omics data analysis reveals the system-level constraint on cellular amino acid composition[J]. Synthetic and Systems Biotechnology, 2024, 9(2): 304-311. doi: 10.1016/j.synbio.2024.03.001 pmid: 38510205
[23]	Broucke K, Van Pamel E, Van Coillie E, Herman L, Van Royen G. Cultured meat and challenges ahead: A review on nutritional, technofunctional and sensorial properties, safety and legislation[J]. Meat Science, 2023, 195: 109006. doi: 10.1016/j.meatsci.2022.109006
[24]	Odenhoven N, Oosterkamp E, Sinke P, Snoek J. External costs of locally produced cultivated meat compared with three conventional dutch meat products[M]. Wageningen: Wageningen Economic Research, 2024: 029.
[25]	Zhao P X, Lv J Q, Gu W, Mi H, Cui H Y, Chen L, Kurdeko A, Wang H. Optimizing fatty acids composition in meat-like tissue derived from myogenic conversion of pig fibroblasts[J]. Communications Biology, 2025, 8: 1124. doi: 10.1038/s42003-025-08574-y
[26]	Sikora D, Rzymski P. Assessment of the potential nutritional value of cell-cultured chicken meat in light of European dietary recommendations[J]. Journal of Food Composition and Analysis, 2024, 135: 106663. doi: 10.1016/j.jfca.2024.106663
[27]	陈昌, 王鹏, 徐幸莲. 不同质量比鸡胸肉、鸡腿肉混合肌原纤维蛋白的热诱导凝胶特性[J]. 食品科学, 2012, 33(9): 58-63. doi: 10.7506/spkx1002-6630-201209013
	Chen C, Wang P, Xu X L. Heat-induced gel prosperities of mixed chicken breast and leg myofibrillar proteins at various ratios[J]. Food Science, 2012, 33(9): 58-63. (in Chinese) doi: 10.7506/spkx1002-6630-201209013
[28]	Murugan P, Yap W S, Ezhilarasu H, Suntornnond R, Le Q B, Singh S, Seah J S H, Tan P L, Zhou W B, Tan L P, Choudhury D. Decellularised plant scaffolds facilitate porcine skeletal muscle tissue engineering for cultivated meat biomanufacturing[J]. npj Science of Food, 2024, 8: 25. doi: 10.1038/s41538-024-00262-1 pmid: 38702314
[29]	孙树远, 何静, 吉日木图. 不同部位双峰驼肉的食用品质及营养成分分析[J]. 食品与生物技术学报, 2022, 41(9): 46-56.
	Sun S Y, He J, Jirimutu. Analysis and comparison of edible quality and nutritional components of Bactrian camel meat from different parts[J]. Journal of Food Science and Biotechnology, 2022, 41(9): 46-56. (in Chinese)
[30]	Liu L, Chen Q, Yin L Q, Tang Y, Lin Z Z, Zhang D H, Liu Y P. A comparison of the meat quality, nutritional composition, carcass traits, and fiber characteristics of different muscular tissues between aged indigenous chickens and commercial laying hens[J]. Foods, 2023, 12(19): 3680. doi: 10.3390/foods12193680
[31]	Kim S H, Kumari S, Kim C J, Lee E Y, Alam A N, Chung Y S, Hwang Y H, Joo S T. Effect of adding cultured meat tissue on physicochemical and taste characteristics of hybrid cultured meat manufactured using wet-spinning[J]. Korean Journal for Food Science of Animal Resources, 2024, 44(6): 1440-1452.
[32]	Cao C, Cai Y J, Li Y X, Li T, Zhang J Q, Hu Z G, Zhang J Q. Characterization and comparative transcriptomic analysis of skeletal muscle in female Pekin duck and Hanzhong Ma duck during different growth stages using RNA-seq[J]. Poultry Science, 2023, 102(12): 103122. doi: 10.1016/j.psj.2023.103122
[33]	Pirovich D B, Da’dara A A, Skelly P J. Multifunctional fructose 1, 6-bisphosphate aldolase as a therapeutic target[J]. Frontiers in Molecular Biosciences, 2021, 8: 719678. doi: 10.3389/fmolb.2021.719678
[34]	张静, 赵文秀, 司健芳, 曹松敏, 李亚蕾, 罗瑞明. 秦川牛宰后成熟过程中蛋白质DJ-1对肉品质变化的影响机制[J]. 食品科学, 2024, 45(22): 219-228.
	Zhang J, Zhao W X, Si J F, Cao S M, Li Y L, Luo R M. Mechanism of the effect of protein DJ-1 on changes in the meat quality of Qinchuan cattle during postmortem aging[J]. Food Science, 2024, 45(22): 219-228. (in Chinese)
[35]	丁世杰, 李春保, 周光宏. 细胞培养肉技术及产业化进展与挑战[J]. 中国食品学报, 2022, 22(12): 33-41.
	Ding S J, Li C B, Zhou G H. Progress and challenge of cultured meat technology and industrialization[J]. Journal of Chinese Institute of Food Science and Technology, 2022, 22(12): 33-41. (in Chinese)
[36]	Lamri M, della Malva A, Djenane D, López-Pedrouso M, Franco D, Albenzio M, Lorenzo J M, Gagaoua M. Towards the discovery of goat meat quality biomarkers using label-free proteomics[J]. Journal of Proteomics, 2023, 278: 104868. doi: 10.1016/j.jprot.2023.104868
[37]	蔡露萌. 中国居民对人造肉的接受程度与支付意愿: 基于消费伦理视角[D]. 武汉: 华中农业大学, 2023.
	Cai L M. China residents' acceptance and willingness to pay for artificial meat-from the perspective of consumer ethics[D]. Wuhan: Huazhong Agricultural University, 2023. (in Chinese)

Metrics

Viewed

Full text

Abstract

Cited

Shared

Discussed

Comments

Recommended 0

No Suggested Reading articles found!

类型 Type	含量 Content (mg/100 g)
类型 Type	CB	CT	CM
饱和脂肪酸Saturated fatty acids (SFA)	1359.85±24.10a	1239.24±3.42b	953.14±6.79c
单不饱和脂肪酸Monounsaturated fatty acids (MUFA)	1745.26±11.9a	1726.42±10.58a	841.83±4.83b
多不饱和脂肪酸Polyunsaturated fatty acids (PUFA)	1487.78±5.40a	1338.82±11.32b	121.52±2.82c

类型 Type	含量 Content (mg/100 g)
类型 Type	CB	CT	CM
维生素B₁Vitamin B₁	0.04±0.00c	0.15±0.00a	0.09±0.00b
维生素E Vitamin E	0.60±0.01a	0.38±0.00b	0.01±0.00c

	CB	CT	CM
pH	5.76±0.02c	6.04±0.08b	6.63±0.08a
L*	50.34±0.26a	47.49±0.20b	45.06±0.38c
a*	2.19 ±0.08c	9.05 ±1.06b	13.91±0.91a
b*	13.82±0.25b	10.14±0.28c	38.98±0.42a

	CB	CT	CM
硬度Hardness (N)	85.78±6.88a	43.00±1.83b	1.44±0.18c
内聚性Cohesiveness (%)	0.61±0.08a	0.57±0.08a	0.37±0.12b
弹性Springiness (mm)	5.32±0.28a	5.61±0.79a	0.92±0.23b
胶粘性Gumminess (N)	42.48±3.22a	24.15±1.81b	0.52±0.12c
咀嚼性Chewiness (mJ)	281.72±10.63a	131.59±26.88b	0.46±0.02c

	CM/CB	CM/CT
总差异表达蛋白 Differential expressed protein (DAPs)	3779	3916
上调 Up-regulated	2400	2483
下调 Down-regulated	1379	1433

Nutritional and Processing Characteristic Evaluation and Proteomics Analysis of Chicken Cultured Meat

RichHTML

PDF

Abstract

Cite this article

share this article

Figures/Tables 18

References 37

Related Articles 15

Metrics

Comments

Recommended 0

[1]	ZHAO QingYao, WANG XiaoMing, XING Tong, LI LingYun, XU XingLian, ZHAO Xue. Extraction Optimization, Structural Characterization, and Anticoagulant Activity of Intestinal Polysaccharides from Yellow-Feathered Chickens [J]. Scientia Agricultura Sinica, 2026, 59(6): 1317-1332.
[2]	YANG LiJuan, CHEN SiYu, ZHAO Wei, ZHU Ling, GUO Lei, MA LiNa, MA RuiMin, ZHANG Juan. Whole-Genome Resequencing Reveals the Genetic Mechanisms Underlying Feather Coloration in Jingyuan Chicken [J]. Scientia Agricultura Sinica, 2026, 59(6): 1348-1360.
[3]	YUE LiXin, WANG QingHua, WANG ZhenBao, NIMAQIONGJI, LIU ZeZhou, KONG SuPing, ZHANG LiFeng, GAO LiMin. Widely Targeted Metabolomics-Based Analysis of the Differences in Tibetan Bunching Onion and Chive on Nutritional Quality and Flavonoid Metabolites [J]. Scientia Agricultura Sinica, 2026, 59(5): 1070-1086.
[4]	ZHANG LiDong, GUO YiCong, HUANG HongYu, NIE Jing, WANG Bing, LI MengYu, LI JiaWang, SUI XiaoLei, LI YuHe. Correlation Analysis of Cucumber Fruit Quality Integrating Sensory Evaluation with Nutritional Traits and Flavor Compound Characteristics [J]. Scientia Agricultura Sinica, 2026, 59(5): 1087-1100.
[5]	WANG ShaoHua, FAN QiuLi, YANG JinChang, SUN YuJie, YU Niu, JIANG ShouQun. Effects of Different Levels of Mytilaria laosensis Leaves Feeding on Growth Performance, Immune Function, Antioxidant Capacity, Carcass Quality and Meat Quality of Yellow-Feathered Chickens [J]. Scientia Agricultura Sinica, 2026, 59(5): 1111-1127.
[6]	DONG JinLong, ZHAO Ying, YU HaiBing, LÜ JianYe, QIN JiaQi, LIANG Chen, MING Bo, LI ShaoKun. Multi-Model Elucidating of Nutritional Quality Contributions to Maize Kernel Test Weight and Regional Heterogeneity [J]. Scientia Agricultura Sinica, 2026, 59(5): 985-995.
[7]	LI Yun, ZHANG Fan, ZHOU YongQi, QIAO ZhiHao, LIU YanLi. Analysis of Body Size Traits During Growth and Development and Comparison of Meat Quality and Flavor Between 13 and 16 Weeks Lueyang Black-Bone Chickens [J]. Scientia Agricultura Sinica, 2026, 59(2): 427-440.
[8]	ZENG QingPing, LIU Han, NIE TangJie, JIANG XuanBin, LI HongYan, TANG JiaJia, SHEN Ling, CHEN LiJie, LUO XiaoGang, XIE ChengWei, TONG Long. Elevation-Related Variation and Key Environmental Drivers of Fresh Bamboo Shoot Quality in Chimonobambusa utilis from Jinfo Mountain in China [J]. Scientia Agricultura Sinica, 2026, 59(13): 2946-2961.
[9]	ZHAO Wei, TIAN JinLi, CHEN SiYu, YANG LiJuan, MA LiNa, ZHANG GuoJun, ZHANG Hu, HU WeiLong, YU HaiRong, ZHANG HaiBo, ZHANG Juan. Exploration of Candidate Genes Affecting Meat Quality of Jingyuan Chicken Based on Weighted Gene Co-expression Network Analysis [J]. Scientia Agricultura Sinica, 2026, 59(13): 2975-2992.
[10]	LUO XinXin, YU QiuHua, ZHANG ShuZhen, ZHANG Qian, ZHOU ZhiHua, LI XiaoKun, LU ZhiFeng, CONG RiHuan, LU JianWei. Effects of Replacing Nitrogen Fertilizer with Different Types of Manure on Crop Yield and Nutrient Uptake Under Rice-Oilseed Rape Rotation [J]. Scientia Agricultura Sinica, 2026, 59(11): 2420-2433.
[11]	JI ShengYang, LU BaiYi, LI PeiWu. Some Reflections on Modern Science of Agricultural Product Quality [J]. Scientia Agricultura Sinica, 2025, 58(9): 1830-1844.
[12]	YAO Hong, SHI ShouRong, ZHAO RuQian. The Potential and Mechanism of Chlorogenic Acid to Alleviate Intestinal Inflammation in Chickens Based on Network Pharmacology and Molecular Docking [J]. Scientia Agricultura Sinica, 2025, 58(3): 600-616.
[13]	HUANG HuaYun, SUI YuLe, KONG Yi, LIANG Zhong, YANG MiaoMiao, LIU Xing, HAN Wei. Regulatory Effect of FTO Gene on Lipid Deposition in Chicken Intramuscular Adipocytes [J]. Scientia Agricultura Sinica, 2025, 58(22): 4786-4796.
[14]	REN JiaHui, SUN JuanJuan, HAO YingLu, WANG FengWu, WANG JingYu, ZHANG MingWei, LI BaoHan, ZHENG ChengZhong, HE ZhuQing, WANG ZhaoLan. Screening of Feed Oat Varieties and Its Evaluation of Silage Quality in Central Inner Mongolia [J]. Scientia Agricultura Sinica, 2025, 58(19): 4026-4038.
[15]	LI ZiHong, ZHAO JiaWen, OU XingYu, LI XuHua, DING XiaoFei, WANG YiLang, HUANG ZhengLai, MA ShangYu, FAN YongHui, ZHANG WenJing. Effects of Different Types of Fertilizers and Nitrogen Levels on Nitrogen Utilization, Yield and Quality of Weak Gluten Wheat [J]. Scientia Agricultura Sinica, 2025, 58(18): 3690-3709.

时间 Time (min)	B (%)
0	8
1	17
5.5	45
7	99
8	99