Bo-Yang Wan

Effects of phenylalanine supplementation on meat fatty acid composition, gut microbiota, and pork volatile organic compound profile in finishing pigs

Pork quality is a crucial factor influencing consumer purchasing decisions. Previous research has indicated that dietary amino acids such as lysine, arginine, and tryptophan can significantly affect meat quality in finishing pigs. However, the role of phenylalanine, an essential amino acid, in influencing meat quality...