The combination of arginine and leucine supplementation of reduced crude protein diets for boars increases eating quality of pork1
Author:
Affiliation:
1. CIISA, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisbon, Portugal
2. UIPA, Instituto Nacional de Investigação Agrária e Veterinária, Fonte Boa, 2005-048 Vale de Santarém, Portugal
Publisher
Oxford University Press (OUP)
Subject
Genetics,Animal Science and Zoology,General Medicine,Food Science
Link
http://academic.oup.com/jas/article-pdf/92/5/2030/23865235/2030.pdf
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4. Effect of protein level in commercial diets on pork meat quality;Alonso;Meat Sci.,2010
5. Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham;Aristoy;J. Agric. Food Chem.,1991
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