Enhanced water-holding capacity of meat was associated with increased Sepw1 gene expression in pigs fed selenium-enriched yeast

Meat Science

Volumn 87, Issue 2, 2011, Pages 95-100

  Li, Jun Gang ^a   Zhou, Ji Chang ^a   Zhao, Hua ^a   Lei, Xin Gen ^a   Xia, Xin Jie ^a   Gao, Ge ^b   Wang, Kang Ning ^a  

^a SICHUAN AGRICULTURAL UNIVERSITY   (China)

^b Chengdu Municipal Center for Disease Control and Prevention   (China)

Author keywords

Gene expression; Pig; Selenium enriched yeast; Selenoprotein; Water holding capacity

Indexed keywords

ANTIOXIDANT STATUS; BASAL DIET; DRIP LOSS; GENES EXPRESSION; MEAT QUALITY; MRNA LEVEL; PIG; SELENOPROTEINS; STATISTICAL ANALYSIS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; WATER-HOLDING CAPACITY;

FOOD PROCESSING; MEATS; MUSCLE; NUCLEIC ACIDS; SELENIUM; YEAST;

GENE EXPRESSION;

ANTIOXIDANT; MESSENGER RNA; SELENIUM; SELENOPROTEIN W; WATER;

ANIMAL; ARTICLE; DIET SUPPLEMENTATION; DRUG EFFECT; FOOD HANDLING; GENE EXPRESSION; GENETICS; MEAT; METABOLISM; SKELETAL MUSCLE; SWINE; YEAST;

ANIMALS; ANTIOXIDANTS; DIETARY SUPPLEMENTS; FOOD TECHNOLOGY; GENE EXPRESSION; MEAT; MUSCLE, SKELETAL; RNA, MESSENGER; SELENIUM; SELENOPROTEIN W; SWINE; WATER; YEASTS;

SUIDAE;

EID: 78649500446     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.05.019     Document Type: Article

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