Details

Autor(en) / Beteiligte

• Wang, Shujin
• Li, Jiaying
• Wang, Huan
• Han, Shuaijuan
• Guo, Chunhua
• Wang, Yong

Titel

A Review on Tibetan Swine（a） Carcass, Meat Quality, Basic Nutrition Component, Amino Acids, Fatty Acids, Inosine Monophosphate and Muscle Fiber

Ist Teil von

• Hunan agricultural science & technology newsletter : HASTN, 2013-10, Vol.14 (10), p.1369-1374

Ort / Verlag

Changsha: Wu Chu (USA-China) Science and Culture Media Corporation

Erscheinungsjahr

2013

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• In this review, the carcass, meat quality, internal organs, basic nutrition component, amino acids （AAs）, fatty acids, inosine monophosphate （IMP） and mus- cle fiber of Tibetan swine were summarized for the first time. The formation mecha- nism of excellent features was analyzed from the aspects of physiological traits, ge- ographical environments and constraint reasons. Thereby, the outstanding features of Tibetan swine could be extended continuously, and the poor characteristics should be improved in the future.