Diets with organic trace minerals Bioplex®) and yeast Protein (NuPro®) improved the water-holding capacity of pork loin meat.

被引:3
|
作者
Delles, R. M. [1 ]
Naylor, A. [2 ]
Kocher, A. [2 ]
Dawson, K. A. [1 ]
Samuel, R. S. [1 ]
机构
[1] Alltech Inc, Ctr Anim Nutrigen & Appl Anim Nutr, Nicholasville, KY USA
[2] Alltech Australia, Roseworthy, Australia
关键词
Organic trace minerals; Proteomics; Yeast protein;
D O I
10.2527/msasas2016-142
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
142
引用
收藏
页码:66 / 66
页数:1
相关论文
共 17 条
  • [1] Relationship between water-holding capacity and intramuscular fat content in Japanese commercial pork loin
    Watanabe, Genya
    Motoyama, Michiyo
    Nakajima, Ikuyo
    Sasaki, Keisuke
    ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, 2018, 31 (06): : 914 - 918
  • [2] Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin
    Zhang, Yuemei
    Ertbjerg, Per
    MEAT SCIENCE, 2018, 145 : 375 - 382
  • [3] Influence of Oxygen and Carbon Dioxide Content in Modified Atmosphere Packaging on the Colour and Water-Holding Capacity of Pork Loin
    Zdunczyk, Weronika
    Modzelewska-Kapitula, Monika
    Tkacz, Katarzyna
    APPLIED SCIENCES-BASEL, 2024, 14 (08):
  • [4] Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork
    Calvo, L.
    Toldra, F.
    Aristoy, M. C.
    Lopez-Bote, C. J.
    Rey, A. I.
    MEAT SCIENCE, 2016, 121 : 1 - 11
  • [5] Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity
    Di Luca, Alessio
    Mullen, Anne Maria
    Elia, Giuliano
    Davey, Grace
    Hamill, Ruth M.
    MEAT SCIENCE, 2011, 88 (02) : 261 - 270
  • [6] Relationship between water-holding capacity and protein denaturation in broiler breast meat
    Bowker, B.
    Zhuang, H.
    POULTRY SCIENCE, 2015, 94 (07) : 1657 - 1664
  • [7] Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin
    Joo, ST
    Lee, JI
    Ha, YL
    Park, GB
    JOURNAL OF ANIMAL SCIENCE, 2002, 80 (01) : 108 - 112
  • [8] FUNCTIONAL-PROPERTIES OF PHOSPHORYLATED YEAST PROTEIN - SOLUBILITY, WATER-HOLDING CAPACITY, AND VISCOSITY
    HUANG, YT
    KINSELLA, JE
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1986, 34 (04) : 670 - 674
  • [9] Methionine and selenium yeast supplementation of the maternal diets affects color, water-holding capacity, and oxidative stability of their male offspring meat at the early stage
    Wang, Z. G.
    Pan, X. J.
    Peng, Z. Q.
    Zhao, R. Q.
    Zhou, G. H.
    POULTRY SCIENCE, 2009, 88 (05) : 1096 - 1101
  • [10] Contribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing
    Qian, Shuyi
    Li, Xia
    Wang, Hang
    Wei, Xiuli
    Mehmood, Waris
    Zhang, Chunhui
    Blecker, Christophe
    FOOD CHEMISTRY, 2020, 324