REARING PATTERN ALTERS PORCINE MYOFIBER TYPE, FAT DEPOSITION, ASSOCIATED MICROBIAL COMMUNITIES AND FUNCTIONAL CAPACITY

Rearing pattern alters porcine myofiber type, fat deposition, associated microbial communities and functional capacity

Abstract Background The Chinese believe that the meat of pigs reared in the past with free range tastes better than that of the pigs reared indoor on a large scale today.Gastrointestinal microflora is closely associated with the main factor climber motor of meat flavour, including fibre characteristics and lipid metabolism.Our method in this study

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