Rearing pattern alters porcine myofiber type, fat deposition, associated microbial communities and functional capacity

Rearing pattern alters porcine myofiber type, fat deposition, associated microbial communities and functional capacity

Abstract Background The Chinese believe that the meat of pigs reared in the past with free range tastes better than that of the pigs reared indoor on a large scale today. Gastrointestinal microflora is closely associated with the main factor of meat flavour, including fibre characteristics and lipid...

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Bibliographic Details
Main Authors: Keke Qi, Xiaoming Men, Jie Wu, Ziwei Xu
Format: Article
Language:English
Published: BMC 2019-08-01
Series:BMC Microbiology
Subjects:
Rearing pattern
Myofiber type
Fat deposition
Gut micobiota
Online Access:http://link.springer.com/article/10.1186/s12866-019-1556-x

Internet

http://link.springer.com/article/10.1186/s12866-019-1556-x

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