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Journal of Applied Animal Research Volume 47, 2019 - Issue 1
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Short Communication

Comparative analysis of meat sensory quality, antioxidant status, growth hormone and orexin between Anqingliubai and Yorkshire pigs

Hong HuAnhui Provincial Laboratory of Local Animal Genetic Resource Conservation and Bio-Breeding, College of Animal Science and Technology, Anhui Agricultural University, Hefei, People’s Republic of China;College of Animal Science, Anhui Science and Technology University, Fengyang, People’s Republic of ChinaView further author information
,
Chaodong WuAnhui Provincial Laboratory of Local Animal Genetic Resource Conservation and Bio-Breeding, College of Animal Science and Technology, Anhui Agricultural University, Hefei, People’s Republic of ChinaView further author information
,
Yueyun DingAnhui Provincial Laboratory of Local Animal Genetic Resource Conservation and Bio-Breeding, College of Animal Science and Technology, Anhui Agricultural University, Hefei, People’s Republic of ChinaCorrespondence[email protected] [email protected]
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,
Xiaodong ZhangAnhui Provincial Laboratory of Local Animal Genetic Resource Conservation and Bio-Breeding, College of Animal Science and Technology, Anhui Agricultural University, Hefei, People’s Republic of ChinaView further author information
,
Min YangAnhui Provincial Laboratory of Local Animal Genetic Resource Conservation and Bio-Breeding, College of Animal Science and Technology, Anhui Agricultural University, Hefei, People’s Republic of ChinaView further author information
,
Aiyou WenCollege of Animal Science, Anhui Science and Technology University, Fengyang, People’s Republic of ChinaView further author information
&
Zongjun YinAnhui Provincial Laboratory of Local Animal Genetic Resource Conservation and Bio-Breeding, College of Animal Science and Technology, Anhui Agricultural University, Hefei, People’s Republic of ChinaCorrespondence[email protected] [email protected]
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Pages 357-361 | Received 11 Nov 2018, Accepted 11 Jul 2019, Published online: 21 Jul 2019

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