Effects of dietary coated cysteamine hydrochloride on pork color in finishing pigs.
Miaomiao BaiHongnan LiuKang XuBingjie ZouRong YuYanhong LiuWeigang XingHaitao DuYong LiYulong YinPublished in: Journal of the science of food and agriculture (2017)
Dietary supplementation with CC could improve antioxidant status and delay meat discoloration by improving glutathione levels and antioxidase activity after longer chill storage (for 48 h after slaughter). Dietary supplementation with CC at 0.035 g kg-1 may promote the stability of pork color by reducing oxidation. © 2017 Society of Chemical Industry.