Dietary arginine supplementation enhances antioxidative capacity and improves meat quality of finishing pigs-Reference-Cited by-同舟云学术

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Dietary arginine supplementation enhances antioxidative capacity and improves meat quality of finishing pigs

Published:2008-12-05 Issue:1 Volume:38 Page:95-102
ISSN:0939-4451
Container-title:Amino Acids
language:en
Short-container-title:Amino Acids

Author:

Ma Xianyong,Lin Yingcai,Jiang Zongyong,Zheng Chuntian,Zhou Guilian,Yu Deqian,Cao Ting,Wang Jun,Chen Fang

Publisher

Springer Science and Business Media LLC

Subject

Organic Chemistry,Clinical Biochemistry,Biochemistry

Link

http://link.springer.com/content/pdf/10.1007/s00726-008-0213-8.pdf

Reference57 articles.

1. Bassit RA, Curi R, Costa Rosa LFBP (2008) Creatine supplementation reduces plasma levels of pro-inflammatory cytokines and PGE2 after a half-ironman competition. Amino Acids 35:425–431

2. Buckley DJ, Morrissey PA, Gray JI (1995) Influence of dietary vitamin E on the oxidative stability and quality of pig meat. J Anim Sci 73:3122–3130

3. Carlo C, Giovannangelo O, Luigina P et al (1999) Influence of dietary vitamin e supplementation on “heavy” pig carcass characteristics, meat quality, and vitamin e status. J Anim Sci 77:1755–1761

4. Chen J, Li X, Balnave D, Brake J (2005) The Influence of dietary sodium chloride, arginine: lysine ratio, and methionine source on apparent ileal digestibility of arginine and lysine in acutely heat-stressed broilers. Poult Sci 84:294–297

5. Edmonds MS, Baker DH (1987) Failure of excess dietary lysine to antagonize arginine in young pigs. J Nutr 117:1396–1401

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