Rearing pattern alters porcine myofiber type, fat deposition, associated microbial communities and f...
Rearing pattern alters porcine myofiber type, fat deposition, associated microbial communities and functional capacity
About this item
Full title
Author / Creator
Qi, Keke , Men, Xiaoming , Wu, Jie and Xu, Ziwei
Publisher
England: BioMed Central Ltd
Journal title
Language
English
Formats
Publication information
Publisher
England: BioMed Central Ltd
Subjects
More information
Scope and Contents
Contents
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 metabolism. Our method in this study involved different raising patte...
Alternative Titles
Full title
Rearing pattern alters porcine myofiber type, fat deposition, associated microbial communities and functional capacity
Authors, Artists and Contributors
Author / Creator
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_0829372224db474090fa914a5fbc3a6d
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_0829372224db474090fa914a5fbc3a6d
Other Identifiers
ISSN
1471-2180
E-ISSN
1471-2180
DOI
10.1186/s12866-019-1556-x
