ReviewJournal of food science and technology2020
Effect of amino acids and their derivatives on meat quality of finishing pigs.
Review in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 56 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
56 citing papers in PubMed, 1 synthesis or guideline pooled it, 105 citations in OpenAlex.
- In vitro and in vivo fermentation models to study the function of dietary fiber in pig nutrition.Applied microbiology and biotechnology · 2024Pooled it
- Diammonium phosphate supplementation in low-protein diets improves nitrogen utilization and feed efficiency without impairing carcass traits or meat quality in finishing pigs.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2026Article
- Effects of Ulva prolifera polysaccharide calcium on flavor compound deposition, myofiber conversion and gut microbiota profiles in broilers.Science China. Life sciences · 2026Article
- Dietary protein levels impact growth, meat quality, and muscle protein pathways in growing-finishing pigs under low-temperature conditions.Animal bioscience · 2026Article
- Unraveling the unique flavor characteristics and bioactive properties of Pingshan multistep fermented vinegar: a comparative study with the four famous vinegars of China.Food chemistry: X · 2026Article
- Integrated Lipidomic and Amino Acid Metabolomic Analyses Reveal Muscle Metabolic Differences in Tibetan Sheep Under Grazing and House-Feeding Systems.Animals : an open access journal from MDPI · 2026Article
- Yeast-fermented feed improves growth and meat quality in meat duck: Integrated metabolomics and proteomics reveal amino acid metabolic mechanisms.Poultry science · 2026Article
- Effects of marine-derived Enterococcus durans YQ-6 on growth performance, intestinal health and microbial community of Leizhou black ducks.Poultry science · 2026Article
- Effect of dietary Bacillus subtilis on basic chemical composition, free amino acids, fatty acids and volatile organic compounds in broiler meat.Poultry science · 2026Article
- Article
- Effects of Host-Specific Multi-Lactic Acid Bacterial Probiotics on Performance, Carcass Traits, Meat Quality, and Gut Microbiome in Fattening Pigs.Veterinary sciences · 2026Article
- Dietary supplementation of coconut meat modulates growth performance, nutritional composition, and internal regulation in Chinese mitten crab (Frontiers in nutrition · 2026Article
- Dietary threonine levels: effect on growth performance and gut organ measurements of indigenous Boschveld chickens.Tropical animal health and production · 2025Article
- Impact of Dietary Protein Levels and Gender on Carcass Characteristics and Meat Quality in Slow-Growing Ducks.Animals : an open access journal from MDPI · 2025Article
- Article
- NaCl-Supplemented Alfalfa-Based TMR Improves Meat Quality by Enhancing Essential Amino Acids and Optimizing Fatty Acid Profile in AOHU Sheep Under Simulated Saline-Alkaline Conditions.Foods (Basel, Switzerland) · 2025Article
- Effects of dietary valine/isoleucine ratio and slaughter weight on the composition of pork flavor precursors.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2025Article
- Wet-Spinning Technology for Plant-Based Meat Alternative: Influence of Protein Composition on Physicochemical and Textural Properties.Foods (Basel, Switzerland) · 2025Article
- Integrative Analysis of Flavoromics, Lipidomics, and Transcriptomics Reveals the Potential Mechanisms Underlying the Unique Meat Flavor of Jianli Pigs.Foods (Basel, Switzerland) · 2025Article
- Muscle Fibers, Free Amino Acids, and Enhanced Mitochondrial Function Explain the Unique Meat Quality of Tibetan Pigs.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 1 institution in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Amino acids provide key nutritional value, and significantly contribute to taste and flavor of meat. Here, we review the role of free amino acids in the muscle fibers in meat quality and sensory signals. We furthermore discuss how dietary supplementation of free amino acids and their derivatives (e.g. tryptophan, threonine, arginine, lysine, leucine, glutamate, threonine, sarcosine, betaines, and cysteamine) can influence these attributes. The available data shows that the quality of the meat is subject to the amino acids that are provided in the animal feed.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.