Muscle Fibers, Free Amino Acids, and Enhanced Mitochondrial Function Explain the Unique Meat Quality of Tibetan Pigs

The mechanistic underlying the favorable meat quality of Tibetan pigs has not been fully elucidated. This study integrated flavor chemistry, histomorphology, and proteomics to explore the structural and molecular features of their meat. Longissimus dorsi samples from Tibetan and Duroc pigs (<i>n</i>...

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Hlavní autoři:	Hao Li, Jie Wu, Yizhi Luo, Zekai Yao, Xinxin Li, Yebiao Ji, Baohong Li, Haiyun Xin, Bin Hu, Sutian Wang, Leiyan Cheng, Ying Wang, Ming Yang, Zhenfang Wu, Jie Yang, Enqin Zheng, Fanming Meng
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2025-10-01
Edice:	Foods
Témata:	Tibetan pig Duroc pigs free amino acids histomorphology proteomics
On-line přístup:	https://www.mdpi.com/2304-8158/14/21/3591
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