Citations (15)
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Q.Q. Xu, H. Yan, X.L. Liu, L. Lv, C.H. Yin & P. Wang. (2014) Growth performance and meat quality of broiler chickens supplemented with Rhodopseudomonas palustris in drinking water. British Poultry Science 55:3, pages 360-366.
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Articles from other publishers (12)
Sae Hyun Jeon, Hyeon-Jun Seong, Hayeong Kim, Doman Kim, Kwang-Yeol Yang & Seung-Hee Nam. (2024) Improvement of branched-chain amino acid production by isolated high-producing protease from Bacillus amyloliquefaciens NY130 on isolated soy/whey proteins and their muscle cell protection. Food Chemistry 450, pages 139327.
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Janghan Choi, Byungwhi Kong, Brian C. Bowker, Hong Zhuang & Woo Kyun Kim. (2023) Nutritional Strategies to Improve Meat Quality and Composition in the Challenging Conditions of Broiler Production: A Review. Animals 13:8, pages 1386.
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Yanke Wang, Xiaojing Liu, Yongli Wang, Guiping Zhao, Jie Wen & Huanxian Cui. (2022) Metabolomics-Based Analysis of the Major Taste Contributors of Meat by Comparing Differences in Muscle Tissue between Chickens and Common Livestock Species. Foods 11:22, pages 3586.
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Woo Kyun Kim, Amit Kumar Singh, Jinquan Wang & Todd Applegate. (2022) Functional role of branched chain amino acids in poultry: a review. Poultry Science 101:5, pages 101715.
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Jian Zhang, Jing Cao, Ailian Geng, Haihong Wang, Qin Chu, Zhixun Yan, Xiaoyue Zhang, Yao Zhang & Huagui Liu. (2021) UHPLC‐QTOF/MS‐based comparative metabolomics in pectoralis major of fast‐ and slow‐growing chickens at market ages. Food Science & Nutrition 10:2, pages 487-498.
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Tatsuya Sakamoto, Mayu Onozato, Shusuke Uekusa, Hideaki Ichiba, Maho Umino, Mika Shirao & Takeshi Fukushima. (2021) Development of derivatization reagents bearing chiral 4-imidazolidinone for distinguishing primary amines from other amino acids and application to the liquid chromatography-tandem mass spectrometric analysis of miso. Journal of Chromatography A 1652, pages 462341.
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Canan Kop-Bozbay, Ahmet Akdag, Helin Atan & Nuh Ocak. (2021) Response of broilers to supplementation of branched-chain amino acids blends with different valine contents in the starter period under summer conditions. Animal Bioscience 34:2, pages 295-305.
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Genya Watanabe, Hiroyuki Kobayashi, Masahiro Shibata, Masatoshi Kubota, Motoni Kadowaki & Shinobu Fujimura. (2020) Reduction in dietary lysine increases muscle free amino acids through changes in protein metabolism in chickens. Poultry Science 99:6, pages 3102-3110.
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Vaikundamoorthy Ramalingam, Zhen Song & Inho Hwang. (2019) The potential role of secondary metabolites in modulating the flavor and taste of the meat. Food Research International 122, pages 174-182.
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Genya Watanabe, Hiroyuki Kobayashi, Masahiro Shibata, Masatoshi Kubota, Motoni Kadowaki & Shinobu Fujimura. (2016) Reduction of dietary lysine increases free glutamate content in chicken meat and improves its taste. Animal Science Journal 88:2, pages 300-305.
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Ganzaya Perenlei, Hitomi Tojo, Toru Okada, Masatoshi Kubota, Motoni Kadowaki & Shinobu Fujimura. (2014)
Effect of dietary astaxanthin rich yeast,
P
haffia rhodozyma
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Yoshinori Hashizawa, Masatoshi Kubota, Motoni Kadowaki & Shinobu Fujimura. (2013)
Effect of dietary vitamin
E
on broiler meat qualities, color, water‐holding capacity and shear force value, under heat stress conditions
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