Different dietary starch sources alter the carcass traits, meat quality, and the profile of muscle amino acid and fatty acid in finishing pigs
Abstract Background With increasing health awareness among consumers, the demand for healthier, tastier, higher quality and nutritional value pork is increasing. It has been shown that different dietary starch sources can alter the carcass traits and meat quality. However, research on the effects of...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2020-08-01
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| Series: | Journal of Animal Science and Biotechnology |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s40104-020-00484-9 |