A large-scale comparison of meat quality and intramuscular fatty acid composition among three Chinese indigenous pig breeds
Yizhong Huang, Lisheng Zhou, Junjie Zhang, Xianxian Liu, Yifeng Zhang, Liping Cai, Wanchang Zhang, Leilei Cui, Jie Yang, Jiuxiu Ji, Shijun Xiao, Huashui Ai, Congying Chen, Junwu Ma, Bin Yang, Lusheng Huang
Topics & Concepts
Intramuscular fatSireBiologyPolyunsaturated fatty acidFatty acidCooked meatAnimal scienceFood scienceComposition (language)BiotechnologyVeterinary medicineBiochemistryMedicineLinguisticsPhilosophyMeat and Animal Product QualityGenetic and phenotypic traits in livestockAnimal Nutrition and Physiology