Studies on meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential of pigs slaughtered at different growth stages

OBJECTIVE: This experiment investigated meat color, myoglobin content, enzyme activities, and expression of genes associated with oxidative potential of pigs slaughtered at different growth stages. METHODS: Sixty 4-week-old Duroc×Landrace×Yorkshire pigs were assigned to 6 replicate groups, each cont...

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Detalles Bibliográficos
Autores principales: Yu, Qin Ping, Feng, Ding Yuan, Xiao, Juan, Wu, Fan, He, Xiao Jun, Xia, Min Hao, Dong, Tao, Liu, Yi Hua, Tan, Hui Ze, Zou, Shi Geng, Zheng, Tao, Ou, Xian Hua, Zuo, Jian Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5666178/
https://www.ncbi.nlm.nih.gov/pubmed/28728400
http://dx.doi.org/10.5713/ajas.17.0005

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5666178/
https://www.ncbi.nlm.nih.gov/pubmed/28728400
http://dx.doi.org/10.5713/ajas.17.0005

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