Free amino acid composition

Association analysis between carcass weight and meat quality of Bamei pigs

J. P. Zhou, Wu, G. F., Xiang, A. Q., Wang, L., Sun, S. D., Yang, C., Xu, F. F., Zhou, J. P., Wu, G. F., Xiang, A. Q., Wang, L., Sun, S. D., Yang, C., and Xu, F. F., Association analysis between carcass weight and meat quality of Bamei pigs, vol. 15, p. -, 2016.

A total of 48 crossbred Bamei pig carcasses were divided into three groups (A, 60-69 kg; B, 70-79 kg; and C, 80-90 kg) to investigate the influence of carcass weight on meat quality. The intramuscular fat content of the three groups increased from 2.20% (Group A) to 4.14% (Group C). Group B had higher drip loss (6.83%, P 51.63 > 43.64 N, P

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