Improvement of Intramuscular Fat in <i>longissimus</i> Muscle of Finishing Thai Crossbred Black Pigs by Perilla Cake Supplementation in a Low-Lysine Diet

Improvement of Intramuscular Fat in <i>longissimus</i> Muscle of Finishing Thai Crossbred Black Pigs by Perilla Cake Supplementation in a Low-Lysine Diet

This study was conducted to find out the effects of perilla cake (PC) supplementation in a low-lysine diet on Thai crossbred finishing pigs’ productivity, carcass and meat quality, and fatty acid composition. For six weeks, a total of 21 barrows of finishing pigs were fed with three dietary treatmen...

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Bibliographic Details
Main Authors: Korawan Sringarm, Niraporn Chaiwang, Watcharapong Wattanakul, Prapas Mahinchai, Apinya Satsook, Rakkiat Norkeaw, Mintra Seel-audom, Tossapol Moonmanee, Supamit Mekchay, Sarana Rose Sommano, Warintorn Ruksiriwanich, Pornchai Rachtanapun, Kittisak Jantanasakulwong, Chaiwat Arjin
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Foods
Subjects:
perilla cake
finishing pig
Thai crossbred pig
meat quality
low-lysine diet
intramuscular fat
Online Access:https://www.mdpi.com/2304-8158/11/7/907

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