Effects of different levels of inosine-5′-monophosphate (5′-IMP) supplementation on the growth performance and meat quality of finishing pigs (75 to 100 kg)-Reference-Cited by-同舟云学术

Effects of different levels of inosine-5′-monophosphate (5′-IMP) supplementation on the growth performance and meat quality of finishing pigs (75 to 100 kg)

Published:2023-02 Issue: Volume:196 Page:109016
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bonagurio Lucas P.,Murakami Alice E.,Pereira-Maróstica Heloísa V.,Almeida Fernanda L.A.,Santos Tatiana C.,Pozza Paulo C.

Publisher

Elsevier BV

Subject

Food Science

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1. Effects of dietary adenosine and adenosine 5′-monophosphate supplementation on carcass characteristics, meat quality, and lipid metabolism in adipose tissues of finishing pigs;Meat Science;2023-07