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Literature DB >> 32116350

Effect of amino acids and their derivatives on meat quality of finishing pigs.

Xianyong Ma^1,2,3,4,5, Miao Yu^1,2,3,4,5, Zhichang Liu^1,2,3,4,5, Dun Deng^1,2,3,4,5, Yiyan Cui^1,2,3,4,5, Zhimei Tian^1,2,3,4,5, Gang Wang^1,2,3,4,5.

Abstract

Amino acids provide key nutritional value, and significantly contribute to taste and flavor of meat. Here, we review the role of free amino acids in the muscle fibers in meat quality and sensory signals. We furthermore discuss how dietary supplementation of free amino acids and their derivatives (e.g. tryptophan, threonine, arginine, lysine, leucine, glutamate, threonine, sarcosine, betaines, and cysteamine) can influence these attributes. The available data shows that the quality of the meat is subject to the amino acids that are provided in the animal feed. © Association of Food Scientists & Technologists (India) 2019.

Entities: Chemical Species

Keywords: Amino acid; Amino acid derivatives; Finishing pig; Flavor; Meat quality

Year: 2019 PMID： 32116350 PMCID： PMC7016059 DOI： 10.1007/s13197-019-04077-x

Source DB: PubMed Journal: J Food Sci Technol ISSN： 0022-1155 Impact factor: 2.701

34 in total

1. Effect of long-term betaine supplementation on chemical and physical characteristics of three muscles from the Alentejano pig.

Authors: José M Martins; José A Neves; Amadeu Freitas; José L Tirapicos
Journal: J Sci Food Agric Date: 2012-02-03 Impact factor: 3.638

Review 2. Meat flavor precursors and factors influencing flavor precursors--A systematic review.

Authors: Muhammad Issa Khan; Cheorun Jo; Muhammad Rizwan Tariq
Journal: Meat Sci Date: 2015-08-08 Impact factor: 5.209

3. Growth parameters and meat quality of finishing hogs supplemented with creatine monohydrate and a high glycemic carbohydrate for the last 30 days of production.

Authors: C A Stahl; E P Berg
Journal: Meat Sci Date: 2003-06 Impact factor: 5.209

4. Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase.

Authors: Jiang Jiang; Youling L Xiong
Journal: Meat Sci Date: 2012-11-15 Impact factor: 5.209

5. Growth performance and brain neurotransmitters in pigs as affected by tryptophan, protein, and sex.

Authors: Y Henry; B Sève; A Mounier; P Ganier
Journal: J Anim Sci Date: 1996-11 Impact factor: 3.159

6. Creatine monohydrate supplemented in swine finishing diets and fresh pork quality: I. A controlled laboratory experiment.

Authors: E P Berg; G L Allee
Journal: J Anim Sci Date: 2001-12 Impact factor: 3.159

7. Potential nutritional and physiological functions of betaine in livestock.

Authors: M Eklund; E Bauer; J Wamatu; R Mosenthin
Journal: Nutr Res Rev Date: 2005-06 Impact factor: 7.800

8. Creatine monohydrate supplemented in swine finishing diets and fresh pork quality: III. Evaluating the cumulative effect of creatine monohydrate and alpha-lipoic acid.

Authors: E P Berg; K R Maddock; M L Linville
Journal: J Anim Sci Date: 2003-10 Impact factor: 3.159

Effect of amino acids and their derivatives on meat quality of finishing pigs.

1. Effect of long-term betaine supplementation on chemical and physical characteristics of three muscles from the Alentejano pig.

Review 2. Meat flavor precursors and factors influencing flavor precursors--A systematic review.

3. Growth parameters and meat quality of finishing hogs supplemented with creatine monohydrate and a high glycemic carbohydrate for the last 30 days of production.

4. Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase.

5. Growth performance and brain neurotransmitters in pigs as affected by tryptophan, protein, and sex.

6. Creatine monohydrate supplemented in swine finishing diets and fresh pork quality: I. A controlled laboratory experiment.

7. Potential nutritional and physiological functions of betaine in livestock.

8. Creatine monohydrate supplemented in swine finishing diets and fresh pork quality: III. Evaluating the cumulative effect of creatine monohydrate and alpha-lipoic acid.

9. Dietary arginine supplementation enhances antioxidative capacity and improves meat quality of finishing pigs.

10. Effect of betaine and arginine in lysine-deficient diets on growth, carcass traits, and pork quality.

1. Effects of Different Dietary Carbohydrate Sources on the Meat Quality and Flavor Substances of Xiangxi Yellow Cattle.

2. Effects of Lactobionic Acid on Pig Growth Performance and Chemical Composition of Pork.

3. Gut Microbiota Modulate Rabbit Meat Quality in Response to Dietary Fiber.

4. A Comparison of Different Tissues Identifies the Main Precursors of Volatile Substances in Chicken Meat.

5. The Use of Electronic Nose in the Quality Evaluation and Adulteration Identification of Beijing-You Chicken.