Rearing pattern alters porcine myofiber type, fat deposition, associated microbial communities and functional capacity

BACKGROUND: The Chinese believe that the meat of pigs reared in the past with free range tastes better than that of the pigs reared indoor on a large scale today. Gastrointestinal microflora is closely associated with the main factor of meat flavour, including fibre characteristics and lipid metabol...

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Detalles Bibliográficos
Autores principales: Qi, Keke, Men, Xiaoming, Wu, Jie, Xu, Ziwei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6683424/
https://www.ncbi.nlm.nih.gov/pubmed/31387544
http://dx.doi.org/10.1186/s12866-019-1556-x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6683424/
https://www.ncbi.nlm.nih.gov/pubmed/31387544
http://dx.doi.org/10.1186/s12866-019-1556-x

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