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Nutritional Modulation of Pork Quality: Sid Lysine Levels Alter Carcass Characteristics, Meat Quality, and Flavor-Associated Metabolites in Growing-Finishing Pigs

https://doi.org/10.2139/ssrn.5239450
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Co-dependence of genotype and dietary protein intake to affect expression on amino acid/peptide transporters in porcine skeletal muscle
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Mechanisms of cooking methods on flavor formation of Tibetan pork
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Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles
inferredcites →https://doi.org/10.1016/j.foodchem.2015.09.026openalex-snapshot
Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes
inferredcites →https://doi.org/10.1016/j.foodchem.2017.01.011openalex-snapshot
Volatile flavor constituents in the pork broth of black-pig
inferredcites →https://doi.org/10.1016/j.foodchem.2021.131139openalex-snapshot
Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards
inferredcites →https://doi.org/10.1016/j.foodchem.2022.132543openalex-snapshot
Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis
inferredcites →https://doi.org/10.1016/j.foodcont.2004.08.002openalex-snapshot
Application of an electronic nose for quality assessment of modified atmosphere packaged poultry meat
inferredcites →https://doi.org/10.1016/j.foodres.2018.10.067openalex-snapshot
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods
inferredcites →https://doi.org/10.1016/j.foodres.2019.108910openalex-snapshot
Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc × (Landrac × Yorkshire) pigs by volatiles profiling and chemometrics analysis
inferredcites →https://doi.org/10.1016/j.foodres.2024.115148openalex-snapshot
L-lysine enhances pork color through antioxidant activity and myoglobin conformational changes
inferredcites →https://doi.org/10.1016/j.jfca.2021.104298openalex-snapshot
Effect of different thermal processing methods on water-soluble taste substances of tilapia fillets
inferredcites →https://doi.org/10.1016/j.meatsci.2007.07.019openalex-snapshot
Fat deposition, fatty acid composition and meat quality: A review
inferredcites →https://doi.org/10.1016/j.meatsci.2010.03.021openalex-snapshot
Carcass and meat quality characteristics of immunocastrated male, surgically castrated male, entire male and female pigs
inferredcites →https://doi.org/10.1016/j.meatsci.2023.109340openalex-snapshot
The color of fresh pork: Consumers expectations, underlying farm-to-fork factors, myoglobin chemistry and contribution of proteomics to decipher the biochemical mechanisms
inferredcites →https://doi.org/10.1016/j.meatsci.2024.109436openalex-snapshot
Dietary short-term supplementation of grape seed proanthocyanidin extract improves pork quality and promotes skeletal muscle fiber type conversion in finishing pigs
inferredcites →https://doi.org/10.1016/j.meatsci.2024.109647openalex-snapshot
Improving the estimation of the lean meat percentage in pig carcasses using Box-Cox transformation and additional carcass parameters
inferredcites →https://doi.org/10.1016/j.trac.2020.116018openalex-snapshot
Considerations for amino acid analysis by liquid chromatography-tandem mass spectrometry: A tutorial review
inferredcites →https://doi.org/10.1016/s0309-1740(00)00089-9openalex-snapshot
Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters
inferredcites →https://doi.org/10.1017/s0007114514004310openalex-snapshot
Dietary protein intake affects expression of genes for lipid metabolism in porcine skeletal muscle in a genotype-dependent manner
inferredcites →https://doi.org/10.1021/jf072803copenalex-snapshot
Studies on Umami Taste. Synthesis of New Guanosine 5′-Phosphate Derivatives and Their Synergistic Effect with Monosodium Glutamate
inferredcites →https://doi.org/10.1038/srep28810openalex-snapshot
Dynamic functional characterization and phylogenetic changes due to Long Chain Fatty Acids pulses in biogas reactors
inferredcites →https://doi.org/10.1093/tas/txac069openalex-snapshot
Effects of standardized ileal digestible lysine on growth performance and economic return in duroc-sired finishing pigs
inferredcites →https://doi.org/10.1111/1750-3841.15121openalex-snapshot
Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chloride
inferredcites →https://doi.org/10.1111/jpn.13176openalex-snapshot
Genotype and dietary lysine deficiency affect carcass and muscle amino acid composition of pigs growing from 10 to 25 kg body weight
inferredcites →https://doi.org/10.1186/2049-1891-3-9openalex-snapshot
Effects of the standardized ileal digestible lysine to metabolizable energy ratio on performance and carcass characteristics of growing-finishing pigs
inferredcites →https://doi.org/10.1186/s12917-022-03557-1openalex-snapshot
Optimal dietary standardized ileal digestible lysine level for pigs during the grower, early and late finisher periods
inferredcites →https://doi.org/10.1186/s40104-015-0052-xopenalex-snapshot
Influences of dietary protein sources and crude protein levels on intracellular free amino acid profile in the longissimus dorsi muscle of finishing gilts
inferredcites →https://doi.org/10.3389/fnut.2022.899871openalex-snapshot
Dietary Valine/Isoleucine Ratio Impact Carcass Characteristics, Meat Edible Quality and Nutritional Values in Finishing Crossbred Duroc × Landrace × Yorkshire Pigs With Different Slaughter Weights
inferredcites →https://doi.org/10.3389/fnut.2022.910519openalex-snapshot
Effects of dietary protein levels on production performance, meat quality and flavor of fattening pigs
inferredcites →https://doi.org/10.3389/fvets.2022.779745openalex-snapshot
Probiotics and Synbiotics Addition to Bama Mini-Pigs' Diet Improve Carcass Traits and Meat Quality by Altering Plasma Metabolites and Related Gene Expression of Offspring
inferredcites →https://doi.org/10.3390/ani12070924openalex-snapshot
Differences in Fatty Acid Profile and Physical-Chemical Composition of Slavonska slanina—Dry Cured Smoked Bacon Produced from Black Slavonian Pig and Modern Pigs
inferredcites →https://doi.org/10.3390/ani12151884openalex-snapshot
Effects of Dietary Lysine Levels on Growth Performance, Nutrient Digestibility, Serum Metabolites, and Meat Quality of Baqing Pigs
inferredcites →https://doi.org/10.3390/ani13101696openalex-snapshot
Improving Fatty Acid Profile in Native Breed Pigs Using Dietary Strategies: A Review
inferredcites →https://doi.org/10.3390/ani14121824openalex-snapshot
Impacts of Dietary Standardized Ileal Digestible Lysine to Net Energy Ratio on Lipid Metabolism in Finishing Pigs Fed High-Wheat Diets
inferredcites →https://doi.org/10.3390/antiox13111385openalex-snapshot
Effects of Flavonoids in Fructus Aurantii Immaturus on Carcass Traits, Meat Quality and Antioxidant Capacity in Finishing Pigs
inferredcites →https://doi.org/10.3390/foods11020191openalex-snapshot
Characterization of the Flavor Precursors and Flavor Fingerprints in Grazing Lambs by Foodomics
inferredcites →https://doi.org/10.3390/molecules23040780openalex-snapshot
Sensory Characteristics of Various Concentrations of Phenolic Compounds Potentially Associated with Smoked Aroma in Foods
inferredcites →https://doi.org/10.3390/molecules25030442openalex-snapshot
Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles
inferredcites →https://doi.org/10.3945/ajcn.113.080929openalex-snapshot
Umami flavor enhances appetite but also increases satiety
inferredcites →https://doi.org/10.5713/ab.21.0078openalex-snapshot
Effect of increasing levels of threonine relative to lysine on the performance and meat quality of finishing pigs
inferredcites →https://doi.org/10.5851/kosfa.2016.36.4.558openalex-snapshot
The Impact of Proteolytic Pork Hydrolysate on Microbial, Flavor and Free Amino Acids Compounds of Yogurt
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