Comparison of Nutritional Flavor Substances in Meat Between Shanghai Local Pig Breeds and Commercial DLY Breed

Comparison of Nutritional Flavor Substances in Meat Between Shanghai Local Pig Breeds and Commercial DLY Breed

Chinese local pig breeds have unique meat flavor. In this study, we investigated the meat quality traits and the characteristics of the nutritional flavor substances such as amino acids (AAs), fatty acids (FAs), thiamine (Vitamin B1, VB1), and inosine monophosphate (IMP) in four Shanghai local pig b...

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Bibliographic Details
Main Authors:	Yan Shi, Weilong Tu, Mengqian Cao, Lingwei Sun, Shushan Zhang, Jiehuan Xu, Mengqian He, Caifeng Wu, Defu Zhang, Jianjun Dai, Xinli Zhou, Jun Gao
Format:	Article
Language:	English
Published:	MDPI AG 2024-12-01
Series:	Foods
Subjects:	meat traits nutritional flavor substances amino acids fatty acids thiamine inosine monophosphate
Online Access:	https://www.mdpi.com/2304-8158/14/1/63
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