Dietary inulin supplementation improves meat quality and off-flavor of duck meat referring to regulated muscle fiber types and antioxidant capacity
This study aimed to evaluate the effects of dietary inulin (0–30 g/kg) on duck meat, muscle fiber types, meat quality, antioxidant ability, Low-field nuclear magnetic resonance, amino acid and off-flavor. These results indicated that inulin promoted the conversion of type II to type I muscle fibers....
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010368 |
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