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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Vydáno v:J Anim Sci Biotechnol
Hlavní autoři: Yu, Miao, Li, Zhenming, Rong, Ting, Wang, Gang, Liu, Zhichang, Chen, Weidong, Li, Jiazhou, Li, Jianhao, Ma, Xianyong
Médium: Artigo
Jazyk:Inglês
Vydáno: BioMed Central 2020
Témata:
Research
On-line přístup: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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