Effects of dietary valine/isoleucine ratio and slaughter weight on the composition of pork flavor precursors

M. L. Tan(China Agricultural University), Qiuyu Zeng(China Agricultural University), Enfa Yan(China Agricultural University), Xiangze Liu(China Agricultural University), Jingdong Yin(Ministry of Finance of the People's Republic of China)
Animal nutrition
October 10, 2025
10.1016/j.aninu.2025.08.004
Cited by 0Open Access
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Abstract

< 0.05). In conclusion, the increased dietary V/I significantly altered flavor precursors of pork, but this effect decreased as the slaughter weight increased.

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