Comparison of Nutritional Flavor Substances in Meat Between Shanghai Local Pig Breeds and Commercial DLY Breed

Chinese local pig breeds have unique meat flavor. In this study, we investigated the meat quality traits and the characteristics of the nutritional flavor substances such as amino acids (AAs), fatty acids (FAs), thiamine (Vitamin B1, VB1), and inosine monophosphate (IMP) in four Shanghai local pig b...

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Principais autores:	Yan Shi, Weilong Tu, Mengqian Cao, Lingwei Sun, Shushan Zhang, Jiehuan Xu, Mengqian He, Caifeng Wu, Defu Zhang, Jianjun Dai, Xinli Zhou, Jun Gao
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2024-12-01
Series:	Foods
Assuntos:	meat traits nutritional flavor substances amino acids fatty acids thiamine inosine monophosphate
Acceso en liña:	https://www.mdpi.com/2304-8158/14/1/63
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