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Studies on meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential of pigs slaughtered at different growth stages

OBJECTIVE: This experiment investigated meat color, myoglobin content, enzyme activities, and expression of genes associated with oxidative potential of pigs slaughtered at different growth stages. METHODS: Sixty 4-week-old Duroc×Landrace×Yorkshire pigs were assigned to 6 replicate groups, each cont...

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Detalhes bibliográficos
Publicado no:Asian-Australas J Anim Sci
Main Authors: Yu, Qin Ping, Feng, Ding Yuan, Xiao, Juan, Wu, Fan, He, Xiao Jun, Xia, Min Hao, Dong, Tao, Liu, Yi Hua, Tan, Hui Ze, Zou, Shi Geng, Zheng, Tao, Ou, Xian Hua, Zuo, Jian Jun
Formato: Artigo
Idioma:Inglês
Publicado em: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2017
Assuntos:
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5666178/
https://ncbi.nlm.nih.gov/pubmed/28728400
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.17.0005
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