Long-term ingestion of low amylose/amylopectin ratio diet affects aspects of meat quality by changing muscle fibre characteristics in growing-finishing pigs-Reference-Cited by-同舟云学术

Long-term ingestion of low amylose/amylopectin ratio diet affects aspects of meat quality by changing muscle fibre characteristics in growing-finishing pigs

Published:2018-10-27 Issue:2 Volume:103 Page:644-652
ISSN:0931-2439
Container-title:Journal of Animal Physiology and Animal Nutrition
language:en
Short-container-title:J Anim Physiol Anim Nutr

Author:

Yang Can¹²³^ORCID,He Jun¹^ORCID,Yu Bing¹,Chen Daiwen¹^ORCID,Mao XiangBing¹,Yu Jie¹,Yin Yulong³

Affiliation:

1. Institute of Animal Nutrition; Sichuan Agricultural University; Yaan Sichuan China

2. College of Life Sciences and Environment; Hengyang Normal University; Hengyang Hunan China

3. Animal Nutrition and Human Health Laboratory; Hunan Normal University; Changsha Hunan China

Funder

National Natural Science Foundation of China

National pig industry system

China Postdoctoral Science Foundation

Publisher

Wiley

Subject

Animal Science and Zoology,Food Animals

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jpn.12967/fullpdf

Reference30 articles.

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3. Long-term intake of raw potato starch decreases back fat thickness and dressing percentage but has no effect on the longissimus muscle quality of growing-finishing pigs;Fang;Livestock Science,2014

4. Comparative study of two classifications of muscle fibers: Consequences for the photometric determination of glycogen according to fiber type in red and white muscle of pig;Fernandez;Meat Science,1995

5. Fiber-type characteristics and meat quality in longissimus muscle of normal and halothane sensitive pigs;Fiedler;Journal of Muscle Research and Cell Motility,1994

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