The Effect of Change in Meat Quality Parameters on Pig Longissimus dorsi Muscle by the Addition of Fermented Persimmon Shell Diet-Reference-Cited by-同舟云学术

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The Effect of Change in Meat Quality Parameters on Pig Longissimus dorsi Muscle by the Addition of Fermented Persimmon Shell Diet

Published:2005-12-07 Issue:2 Volume:19 Page:286-291
ISSN:1011-2367
Container-title:Asian-Australasian Journal of Animal Sciences
language:en
Short-container-title:Asian Australas. J. Anim. Sci

Author:

Kim Hoi-Yun,Song Young-Min,Jin Sang-Keun,Kim Il-Suk,Kang Yang-Su,Lee Sung-Dae,Chowdappa Rekha,Ha Ji-Hee,Kang Seoc-Mo

Publisher

Asian Australasian Association of Animal Production Societies

Subject

Animal Science and Zoology,Food Science

Link

http://www.ajas.info/upload/pdf/19_46.pdf

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fermented Feed Modulates Meat Quality and Promotes the Growth of Longissimus Thoracis of Late-Finishing Pigs;Animals;2020-09-17

2. Overall assessment of fermented feed for pigs: a series of meta-analyses;Journal of Animal Science;2019-11-12

3. Evaluation of in vitro ruminal fermentation of ensiled fruit byproducts and their potential for feed use;Asian-Australasian Journal of Animal Sciences;2019-01-01

4. The effect of elevated dietary citrus pulp on the growth, feed efficiency, carcass merit, and lean quality of finishing pigs;The Professional Animal Scientist;2015-06

5. Effects of fermented mushroom (Flammulina velutipes) by-product diets on growth performance and carcass traits in growing-fattening Berkshire pigs;Animal Science Journal;2011-07-26

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