کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8502621 | 1554051 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of dietary ramie powder at various levels on carcass traits and meat quality in finishing pigs
ترجمه فارسی عنوان
اثرات پودر راوی رژیم غذایی در سطوح مختلف بر صفات لاشه و کیفیت گوشت در تکمیل خوک
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کلمات کلیدی
صفات لاشه، خوک کامل چربی داخل عضلانی کیفیت گوشت، فیبر عضلانی رامی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
This study investigated the effects of ramie (0, 3, 6, 9, or 12%) included in finishing diets on carcass traits and meat quality of Xiangcun black pigs. Results showed that ramie decreased (linear, Pâ¯<â¯.05) backfat depth while it increased (linear, Pâ¯<â¯.05) loin-eye area. A quadratic effect of shear force in longissimus thoracis (LT) was observed, and the lowest value was noted in the 6% ramie group. Protein content in LT was linearly increased by ramie (linear, Pâ¯<â¯.01). Meanwhile, dietary ramie linearly decreased lipogenic genes mRNA levels and fiber cross-sectional area, but it linearly increased total fiber number of LT. These results suggest that ramie included in the diet <9% is an effective feed crop to partly improve carcass trait and muscle chemical composition without negatively affecting growth performance, and the underlying mechanism may be due to the changed lipogenic potential and myofiber characteristics induced by ramie.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 143, September 2018, Pages 52-59
Journal: Meat Science - Volume 143, September 2018, Pages 52-59
نویسندگان
Yinghui Li, Yingying Liu, Fengna Li, Qian Lin, Qiuzhong Dai, Jianbang Sun, Xingguo Huang, Xiao'an Chen, Yulong Yin,