Influences of dietary protein sources and crude protein levels on intracellular free amino acid profile in the longissimus dorsi muscle of finishing gilts

BACKGROUND: The current study was carried out to determine effects of dietary protein source and crude protein (CP) level on carcass characteristics, meat quality, and muscle amino acid (AA) profile in finishing gilts. The experiment was designed as a 2 × 2 factorial arrangement with two sources of...

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Detalles Bibliográficos
Autores principales: Qin, Chunfu, Huang, Ping, Qiu, Kai, Sun, Wenjuan, Xu, Ling, Zhang, Xin, Yin, Jingdong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2015
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4683754/
https://www.ncbi.nlm.nih.gov/pubmed/26688726
http://dx.doi.org/10.1186/s40104-015-0052-x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4683754/
https://www.ncbi.nlm.nih.gov/pubmed/26688726
http://dx.doi.org/10.1186/s40104-015-0052-x

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