Effects of dietary ramie powder at various levels on carcass traits and meat quality in finishing pigs

Author:

Li Yinghui,Liu Yingying,Li Fengna,Lin Qian,Dai Qiuzhong,Sun Jianbang,Huang Xingguo,Chen Xiao'an,Yin Yulong

Funder

Youth Innovation Promotion Association CAS

Science and Technology Projects of Hunan Province

Key Project of Research and Development Plan of Hunan Province

National Key R & D Program

Youth Innovation Team Project of ISA

Earmarked Fund for China Agriculture Research System

Chinese Academy of Sciences

Major Project for Changsha City

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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2. Regulation of acetyl-CoA carboxylase;Brownsey;Biochemical Society Transactions,2006

3. Effect of slaughter weight and/or age on histological characteristics of pig longissimus dorsi muscle as related to meat quality;Čandek-Potokar;Meat Science,1999

4. Relationships of myosin heavy chain fibre types to meat quality traits in traditional and modern pigs;Chang;Meat Science,2003

5. The eating quality of pork. 2. The influence of intramuscular fat;Eikelenboom;Fleischwirtschaft,1996

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