Dietary guanidinoacetic acid supplementation improves water holding capacity and lowers free amino acid concentration of fresh meat in finishing pigs fed with various dietary protein levels-Reference-Cited by-同舟云学术

Dietary guanidinoacetic acid supplementation improves water holding capacity and lowers free amino acid concentration of fresh meat in finishing pigs fed with various dietary protein levels

Published:2022-12 Issue: Volume:11 Page:112-120
ISSN:2405-6545
Container-title:Animal Nutrition
language:en
Short-container-title:Animal Nutrition

Author:

Wang Lu,Wang Yubo,Xu Doudou,He Linjuan,Zhu Xiaoyan,Yin Jingdong^ORCID

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference41 articles.

1. Advances in protein-amino acid nutrition of poultry;Baker;Amino Acids,2009

2. Metmyoglobin reducing activity and colour stability of ovine longissimus muscle;Bekhit;Meat Sci,2001

3. Pelvic suspension and fast post-mortem chilling: effects on technological and sensory quality of pork—a combined NMR and sensory study;Bertram;Meat Sci,2007

4. Continuous distribution analysis of T2 relaxation in meat—an approach in the determination of water-holding capacity;Bertram;Meat Sci,2002

5. Physiology and pathophysiology of carnosine;Boldyrev;Physiol Rev,2013

Cited by 4 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. Investigation of guanidino acetic acid and rumen-protected methionine induced improvements in longissimus lumborum muscle quality in beef cattle;Meat Science;2024-11

2. Effect of Guanidinoacetic Acid on Production Performance, Serum Biochemistry, Meat Quality and Rumen Fermentation in Hu Sheep;Animals;2024-07-12

3. Transcriptomic analysis of the longissimus thoracis muscle in pigs has identified molecular regulatory patterns associated with meat quality;Genomics;2024-01

4. Effect of guanidinoacetic acid on the growth performance, myofiber, and adenine nucleotide of meat-type rabbits;Animal Bioscience;2023-12-01