Comparison of the meat quality and fatty acid profile of muscles in finishing Xiangcun Black pigs fed varied dietary energy levels

To study the effects of dietary energy level on the meat quality of different muscles in finishing pigs, 400 Xiangcun Black pigs (BW = 79.55 ± 4.77 kg) were randomly assigned to 5 treatments with varied calculated digestive energy (DE) at 3,050, 3,100, 3,150, 3,200 and 3,250 kcal/kg, respectively. E...

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Detalles Bibliográficos
Autores principales: Yang, Can, Wang, Wenlong, Tang, Xiaowu, Huang, Ruilin, Li, Fengna, Su, Wenxuan, Yin, Yulong, Wen, Chaoyue, Liu, Jian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: KeAi Publishing 2022
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9382410/
https://www.ncbi.nlm.nih.gov/pubmed/36016965
http://dx.doi.org/10.1016/j.aninu.2022.06.006

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9382410/
https://www.ncbi.nlm.nih.gov/pubmed/36016965
http://dx.doi.org/10.1016/j.aninu.2022.06.006

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