Effect of amino acids and their derivatives on meat quality of finishing pigs-Reference-Cited by-同舟云学术

Effect of amino acids and their derivatives on meat quality of finishing pigs

Published:2019-09-04 Issue:2 Volume:57 Page:404-412
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Ma Xianyong^ORCID,Yu Miao,Liu Zhichang,Deng Dun,Cui Yiyan,Tian Zhimei,Wang Gang

Funder

Agro-Industry Research and Development Special Fund of China

Medical Science and Technology Foundation of Guangdong Province

Key Technologies Research and Development Program

the key project of Guangzhou City

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-04077-x.pdf

Reference84 articles.

1. Apple JK, Maxwell CV, Brown DC, Friesen KG, Musser RE, Johnson ZB, Armstrong TA (2004) Effect of dietary lysine and energy density on performance and carcass characteristics of finishing pigs fed ractopamine. J Anim Sci 82:3277–3287

2. Bai M, Liu H, Xu K, Zou B, Yu R (2017) Effects of dietary coated cysteamine hydrochloride on pork color in finishing pigs. J Sci Food Agric 48(1):96–100

3. Baker DH (2009) Advances in protein_amino acid nutrition of poultry. Amino Acids 37(1):29–41

4. Berg EP, Allee GL (2001) Creatine monohydrate supplemented in swine finishing diets and fresh pork quality: I. A controlled laboratory experiment. Anim Sci 79:3075–3080

5. Berg EP, Maddock KR, Linville ML (2003) Creatine monohydrate supplemented in swine finishing diets and fresh pork quality:III.Evaluating the cumulatire effect of creatine monohydrate and alpha-lipoic acid. J Anim Sci 81:2469–2474

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