Effect of amino acids and their derivatives on meat quality of finishing pigs
作者: Xianyong MaMiao YuZhichang LiuDun DengYiyan CuiZhimei TianGang Wang
刊名: Journal of Food Science and Technology, 2020, Vol.57 (2), pp.404-412
来源数据库: Springer Nature Journal
DOI: 10.1007/s13197-019-04077-x
关键词: Amino acidMeat qualityFinishing pigFlavorAmino acid derivatives
原始语种摘要: 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.
全文获取路径: Springer Nature  (合作)
影响因子:1.123 (2012)

  • quality 品质
  • their 他们的
  • amino 氨基
  • derivatives 派生物
  • provide 规定
  • discuss 议论
  • finishing 完成
  • cysteamine 半胱胺
  • sarcosine 肌氨酸
  • furthermore 此外