Effect of amino acids and their derivatives on meat quality of finishing pigs
Published 2019 View Full Article
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Title
Effect of amino acids and their derivatives on meat quality of finishing pigs
Authors
Keywords
Amino acid, Meat quality, Finishing pig, Flavor, Amino acid derivatives
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
Publisher
Springer Science and Business Media LLC
Online
2019-09-04
DOI
10.1007/s13197-019-04077-x
References
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- (2015) X.F. Kong et al. Livestock Science
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- Dietary guanidino acetic acid is an efficacious replacement for arginine for young chicks
- (2012) R. N. Dilger et al. POULTRY SCIENCE
- Dietary l-arginine supplementation differentially regulates expression of lipid-metabolic genes in porcine adipose tissue and skeletal muscle
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