ArticleAnimal nutrition (Zhongguo xu mu shou yi xue hui)2024
Dietary inositol supplementation improves meat quality by modulating amino acid metabolism and gut microbiota composition of finishing pigs.
Article in Animal nutrition (Zhongguo xu mu shou yi xue hui), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Article
- Proteomic analysis of the quality deterioration of pork: a comparative study of fresh and six-month frozen storage.Food chemistry: X · 2025Article
- Regulation of muscle springiness and hardness: the role ofFood chemistry: X · 2025Article
- Effects of Dietary Protein Levels on Production Performance, Meat Quality Traits, and Gut Microbiome of Fatting Dezhou Donkeys.Microorganisms · 2025Article
- Article
- The Joint Contribution of Host Genetics and Probiotics to Pig Growth Performance.Microorganisms · 2025Article
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Authors and funding
8 authors.
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Abstract
Intramuscular fat (IMF) content influences various meat quality traits, including tenderness, flavor, juiciness and nutritional value. This study aimed to investigate the effects of dietary inositol supplementation on meat quality, metabolic profiles, and gut microbiota composition of finishing pigs. A total of 144 finishing pigs (initial body weight 70.41 ± 0.78 kg) were randomly divided into control, 0.075%, 0.15%, and 0.3% inositol groups. The data showed that inositol increased backfat thickness at the 6th to 7th rib and 10th rib, IMF content, and improved tenderness (
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