Φορτώνει......
Influences of dietary protein sources and crude protein levels on intracellular free amino acid profile in the longissimus dorsi muscle of finishing gilts
BACKGROUND: The current study was carried out to determine effects of dietary protein source and crude protein (CP) level on carcass characteristics, meat quality, and muscle amino acid (AA) profile in finishing gilts. The experiment was designed as a 2 × 2 factorial arrangement with two sources of...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | J Anim Sci Biotechnol |
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| Κύριοι συγγραφείς: | , , , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
BioMed Central
2015
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4683754/ https://ncbi.nlm.nih.gov/pubmed/26688726 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s40104-015-0052-x |
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