CLA improves the lipo-nutritional quality of pork and regulates the gut microbiota in Heigai pigs-Reference-Cited by-同舟云学术

CLA improves the lipo-nutritional quality of pork and regulates the gut microbiota in Heigai pigs

Published:2022 Issue:23 Volume:13 Page:12093-12104
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Wang Liyi¹²³,Zhang Shu¹²³,Huang Yuqin¹²³,You Wenjing¹²³,Zhou Yanbing¹²³,Chen Wentao¹²³,Sun Ye¹²³,Yi Wuzhou¹²³,Sun Houwei⁴,Xie Jintang⁴,Zhu Xiaodong⁴,Zheng Qiankun⁵,Shan Tizhong¹²³^ORCID

Affiliation:

1. College of Animal Sciences, Zhejiang University, Hangzhou, China

2. Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, China

3. Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, China

4. Shandong Chunteng Food Co. Ltd., Zaozhuang 277500, China

5. DELISI GROUP Co. Ltd., Weifang, Shandong, China

Abstract

CLA improves the lipo-nutritional quality in muscle and these changes are associated with the production and functions of differential bacteria and SCFAs in the gut of Heigai pigs.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO02549C

Reference42 articles.

1. Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters

2. Significance of Increasing n-3 PUFA Content in Pork on Human Health

3. Factors Affecting the Eating Quality of Pork

4. Low Dietary n-6/n-3 PUFA Ratio Regulates Meat Quality, Reduces Triglyceride Content, and Improves Fatty Acid Composition of Meat in Heigai Pigs

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