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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Foilsithe in:J Anim Sci Biotechnol
Main Authors: Yu, Miao, Li, Zhenming, Rong, Ting, Wang, Gang, Liu, Zhichang, Chen, Weidong, Li, Jiazhou, Li, Jianhao, Ma, Xianyong
Formáid: Artigo
Teanga:Inglês
Foilsithe: BioMed Central 2020
Ábhair:
Research
Rochtain Ar Líne: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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