Abstract

For chicken, the study about fat-related traits is one important aspect of the breading and economic benefit. The
intramuscular fat can enhance the taste and flavor of muscle, and study of chicken on the level of DNA has become into
a research spot for modern biologics. In this article, we summarized deeper research developments of fatty acid-binding
protein gene (FABP), leptin receptor gene (OBR), peroxisome proliferators-activated receptor gene (PPAR), thyroid
hormone response albumen Spot14 gene (THRSP), melanocortin receptor gene (MCR), apolipoprotein B and
lipoprotein lipase gene (LPL) about chicken fat-related traits in recent years.

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