Insights into the mechanism of L-malic acid on drip loss of chicken meat under commercial conditionsOACSTPCD
Background A deterioration in the meat quality of broilers has attracted much more attention in recent years.L-malic acid(MA)is evidenced to decrease meat drip loss in broilers,but the underlying molecular mechanisms are stil…查看全部>>
Haijun Sun;Xue Yan;Lu Wang;Ruimin Zhu;Meixia Chen;Jingdong Yin;Xin Zhang
State Key Laboratory of Animal Nutrition and Feeding,College of Animal Science and Technology,China Agricultural University,Beijing 100193,ChinaNew Hope Liuhe Co.,Ltd./Key Laboratory of Feed and Livestock and Poultry Products Quality&Safety Control,Ministry of Agriculture,Chengdu,Sichuan 610023,ChinaState Key Laboratory of Animal Nutrition and Feeding,College of Animal Science and Technology,China Agricultural University,Beijing 100193,ChinaState Key Laboratory of Animal Nutrition and Feeding,College of Animal Science and Technology,China Agricultural University,Beijing 100193,ChinaInstitute of Animal Husbandry and Veterinary Medicine,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,ChinaState Key Laboratory of Animal Nutrition and Feeding,College of Animal Science and Technology,China Agricultural University,Beijing 100193,ChinaState Key Laboratory of Animal Nutrition and Feeding,College of Animal Science and Technology,China Agricultural University,Beijing 100193,China
畜牧业
Drip lossImmune responseL-malic acidMeat qualityMetabolomeTranscriptome
《Journal of Animal Science and Biotechnology》 2024 (3)
P.1312-1324,13
This study was funded by the Key Laboratory of Feed and Livestock and Poultry Products Quality&Safety Control,Ministry of Agriculture(2021202201)Reform and Development Project of BAAFS(XMS202322).
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