Evidence map›Paper›PMID 42436746›Full record

ArticleFood chemistry: X2026

A lipidomic and flavoromic approach to map the lipid profile and related volatile flavor compounds in the fresh breast meat of chickens fed curcumin.

Sanjun Jin, Kaige Yang, Gaofeng Pan, Ping Wang, Chaoqi Liu, Xinxin Li, Qingqiang Yin, Juan Chang, Lijun Wang, Fushan Lu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Sanjun JinCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China.
Kaige YangCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China.
Gaofeng PanCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China.
Ping WangCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China.
Chaoqi LiuCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China.
Xinxin LiCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China.
Qingqiang YinCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China.
Juan ChangCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China.
Lijun WangCollege of Animal Science and Technology, Henan Agricultural University, Zhengzhou 450046, China.
Fushan LuHenan Puai Feed Co. Ltd., Zhoukou 466000, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study utilized multi-omics techniques to thoroughly characterize the volatile flavor compounds (VOCs) and lipids present in the breast muscle of chickens. These chickens were fed diets supplemented with 500 mg/kg curcumin (CUR) for 42 consecutive days. The findings revealed a significantly lower malondialdehyde (MDA) content in the chicken breast muscle of the CUR group compared to lower than that in the CON group (0.37 vs. 0.50;

Indexed as

Chicken breast muscleDietary curcuminFlavor characteristicsLipid metabolismVolatile flavor compounds

Identifiers

PMID42436746
PMCPMC13355225

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.