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

Xianyong Ma, Miao Yu, Zhichang Liu, Dun Deng, Yiyan Cui, Zhimei Tian, Gang Wang

Research output: Contribution to journalReview articlepeer-review

63 Scopus citations

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.

Original languageEnglish
Pages (from-to)404-412
Number of pages9
JournalJournal of Food Science and Technology
Volume57
Issue number2
DOIs
StatePublished - 1 Feb 2020
Externally publishedYes

Keywords

  • Amino acid
  • Amino acid derivatives
  • Finishing pig
  • Flavor
  • Meat quality

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