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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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BioMed Central
2019
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| 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 |