Effects of dietary <scp>l</scp> ‐theanine supplementation on pork quality and muscle fiber type transformation in finishing pigs-Reference-Cited by-同舟云学术

Effects of dietary l ‐theanine supplementation on pork quality and muscle fiber type transformation in finishing pigs

Published:2022-12-14 Issue:4 Volume:103 Page:2106-2115
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Dai Hanna¹,Chen Xiaoling¹,Chen Daiwen¹,Yu Bing¹^ORCID,He Jun¹^ORCID,Chen Hong²^ORCID,Yan Hui¹,Zheng Ping¹,Luo Yuheng¹,Huang Zhiqing¹^ORCID

Affiliation:

1. Key Laboratory for Animal Disease‐Resistance Nutrition of China Ministry of Education, Institute of Animal Nutrition Sichuan Agricultural University Chengdu Sichuan P. R. China

2. College of Food Science Sichuan Agricultural University Yaan Sichuan P. R. China

Funder

Natural Science Foundation of Sichuan Province

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12368

Reference40 articles.

1. Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status

2. Butyrate promotes slow-twitch myofiber formation and mitochondrial biogenesis in finishing pigs via inducing specific microRNAs and PGC-1α expression1

3. Fiber Types in Mammalian Skeletal Muscles

4. Procyanidin B2 Promotes Skeletal Slow-Twitch Myofiber Gene Expression through the AMPK Signaling Pathway in C2C12 Myotubes

5. Mechanisms Modulating Skeletal Muscle Phenotype

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