Different dietary starch sources alter the carcass traits, meat quality, and the profile of muscle amino acid and fatty acid in finishing pigs

BACKGROUND: With increasing health awareness among consumers, the demand for healthier, tastier, higher quality and nutritional value pork is increasing. It has been shown that different dietary starch sources can alter the carcass traits and meat quality. However, research on the effects of differe...

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Detalhes bibliográficos
Publicado no:J Anim Sci Biotechnol
Main Authors: Yu, Miao, Li, Zhenming, Rong, Ting, Wang, Gang, Liu, Zhichang, Chen, Weidong, Li, Jiazhou, Li, Jianhao, Ma, Xianyong
Formato: Artigo
Idioma:Inglês
Publicado em: BioMed Central 2020
Assuntos:
Research
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7412799/
https://ncbi.nlm.nih.gov/pubmed/32782789
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s40104-020-00484-9
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