Different dietary starch sources alter the carcass traits, meat quality, and the profile of muscle amino acid and fatty acid in finishing pigs

被引：0
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作者：
Miao Yu
Zhenming Li
Ting Rong
Gang Wang
Zhichang Liu
Weidong Chen
Jiazhou Li
Jianhao Li
Xianyong Ma
机构：
[1] Institute of Animal Science,
[2] Guangdong Academy of Agricultural Sciences; State Key Laboratory of Livestock and Poultry Breeding; Key Laboratory of Animal Nutrition and Feed Science in South China,undefined
[3] Ministry of Agriculture and Rural Affairs; Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition; Guangdong Engineering Technology Research Center of animal Meat quality and Safety Control and Evaluation; Maoming Branch,undefined
[4] Guangdong Laboratory for Lingnan Modern Agriculture,undefined
来源：
Journal of Animal Science and Biotechnology | / 11卷
关键词：
Amino acid profile; Fatty acid composition; Finishing pigs; Lipid metabolism; Meat quality; Starch source;
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