Effects of dietary apple polyphenol supplementation on carcass traits, meat quality, muscle amino acid and fatty acid composition in finishing pigs-Reference-Cited by-同舟云学术

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Effects of dietary apple polyphenol supplementation on carcass traits, meat quality, muscle amino acid and fatty acid composition in finishing pigs

Published:2019 Issue:11 Volume:10 Page:7426-7434
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Xu Xiaojiao¹²³⁴⁵,Chen Xiaoling¹²³⁴⁵,Chen Daiwen¹²³⁴⁵,Yu Bing¹²³⁴⁵,Yin Jingdong⁶⁷⁸⁹⁵,Huang Zhiqing¹²³⁴⁵^ORCID

Affiliation:

1. Key Laboratory for Animal Disease-Resistance Nutrition of China Ministry of Education

2. Institute of Animal Nutrition

3. Sichuan Agricultural University

4. Chengdu

5. P. R. China

6. State Key Lab of Animal Nutrition

7. College of Animal Science & Technology

8. China Agricultural University

9. Beijing 100193

Abstract

Dietary APP supplementation improves the carcass traits, meat color, meat flavor, and meat nutritional value in finishing pigs.

Funder

National Basic Research Program of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO01304K

Reference51 articles.

1. Consumer perception of meat quality and implications for product development in the meat sector—a review

2. Myosin heavy chain composition of different skeletal muscles in Large White and Meishan pigs1

3. Dietary supplementation of Lonicera macranthoides leaf powder improves amino acid profiles in serum and longissimus thoracis muscle of growing-finishing pigs

4. Effects of coated cysteamine hydrochloride on muscle fiber characteristics and amino acid composition of finishing pigs

5. Effect of oregano essential oil supplementation to a reduced-protein, amino acid-supplemented diet on meat quality, fatty acid composition, and oxidative stability of Longissimus thoracis muscle in growing-finishing pigs

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