TY - JOUR
T1 - Effect of amino acids and their derivatives on meat quality of finishing pigs
AU - Ma, Xianyong
AU - Yu, Miao
AU - Liu, Zhichang
AU - Deng, Dun
AU - Cui, Yiyan
AU - Tian, Zhimei
AU - Wang, Gang
N1 - Publisher Copyright:
© 2019, Association of Food Scientists & Technologists (India).
PY - 2020/2/1
Y1 - 2020/2/1
N2 - 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.
AB - 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.
KW - Amino acid
KW - Amino acid derivatives
KW - Finishing pig
KW - Flavor
KW - Meat quality
UR - http://www.scopus.com/inward/record.url?scp=85073773363&partnerID=8YFLogxK
U2 - 10.1007/s13197-019-04077-x
DO - 10.1007/s13197-019-04077-x
M3 - Review article
AN - SCOPUS:85073773363
SN - 0022-1155
VL - 57
SP - 404
EP - 412
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 2
ER -