Different dietary starch sources alter the carcass traits, meat quality, and the profile of muscle amino acid and fatty acid in finishing pigs

BACKGROUND: With increasing health awareness among consumers, the demand for healthier, tastier, higher quality and nutritional value pork is increasing. It has been shown that different dietary starch sources can alter the carcass traits and meat quality. However, research on the effects of differe...

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Detalles Bibliográficos
Autores principales: Yu, Miao, Li, Zhenming, Rong, Ting, Wang, Gang, Liu, Zhichang, Chen, Weidong, Li, Jiazhou, Li, Jianhao, Ma, Xianyong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2020
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7412799/
https://www.ncbi.nlm.nih.gov/pubmed/32782789
http://dx.doi.org/10.1186/s40104-020-00484-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7412799/
https://www.ncbi.nlm.nih.gov/pubmed/32782789
http://dx.doi.org/10.1186/s40104-020-00484-9

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