Effects of Combined Supplementation of Conjugated Linoleic Acid, Methionine Chromium, Betaine, and Cysteamine on Meat Tenderness of Rats

A systemic design was carried out to investigate the optimal combination of BET, Met-Cr, CLA, and CS for improving the meat tenderness in rats. A total of 104 six-week old male Sprague-Dawley rats were randomly assigned to 13 treatments with 4 replicates of 2 rats each. The experiments lasted for 5...

Descripción completa

Detalles Bibliográficos
Autores principales: Yang, Lingyuan, Zhang, Lingmei, Huang, Xingguo, Yin, Yulong, Li, Tiejun, Chen, Jiashun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2020
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7429771/
https://www.ncbi.nlm.nih.gov/pubmed/32832551
http://dx.doi.org/10.1155/2020/5159796

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7429771/
https://www.ncbi.nlm.nih.gov/pubmed/32832551
http://dx.doi.org/10.1155/2020/5159796

Ejemplares similares