Lipid oxidation is the main cause of quality deterioration in meat and meat products. To facilitate the identification of candidate molecular biomarkers that are linked to lipid oxidation. we performed the proteomic analysis of duck muscle using isobaric tag for relative and absolute quantification (iTRAQ). followed by parallel reaction monitoring (PRM) to confirm the iTRAQ results. https://foldlyers.shop/product-category/blade-fuses/