Effect of amino acids and their derivatives on meat quality of finishing pigs

文献类型： 外文期刊

第一作者： Ma, Xianyong

作者： Ma, Xianyong;Yu, Miao;Liu, Zhichang;Deng, Dun;Cui, Yiyan;Tian, Zhimei;Wang, Gang;Ma, Xianyong;Yu, Miao;Liu, Zhichang;Deng, Dun;Cui, Yiyan;Tian, Zhimei;Wang, Gang;Ma, Xianyong;Yu, Miao;Liu, Zhichang;Deng, Dun;Cui, Yiyan;Tian, Zhimei;Wang, Gang;Ma, Xianyong;Yu, Miao;Liu, Zhichang;Deng, Dun;Cui, Yiyan;Tian, Zhimei;Wang, Gang;Ma, Xianyong;Yu, Miao;Liu, Zhichang;Deng, Dun;Cui, Yiyan;Tian, Zhimei;Wang, Gang

作者机构：

关键词： Amino acid; Meat quality; Finishing pig; Flavor; Amino acid derivatives

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

ISSN： 0022-1155

年卷期： 2020 年 57 卷 2 期

页码：

收录情况： SCI

摘要： Amino acids provide key nutritional value, and significantly contribute to taste and flavor of meat. Here, we review the role of free amino acids in the muscle fibers in meat quality and sensory signals. We furthermore discuss how dietary supplementation of free amino acids and their derivatives (e.g. tryptophan, threonine, arginine, lysine, leucine, glutamate, threonine, sarcosine, betaines, and cysteamine) can influence these attributes. The available data shows that the quality of the meat is subject to the amino acids that are provided in the animal feed.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序