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Updated: May 28, 2025

Determination of Sialic Acids in Liver and Milk Samples of Wild-type and CMAH Knock-out Mice.
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牛肉品种中酸的变化以及红肉中的营养含义

Michela Contò1, Maria Miarelli1, Sabrina Di Giovanni1

  • 1Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Research Centre for Animal Production and Aquaculture, Via Salaria, 31, 00016 Monterotondo, Italy.

Molecules (Basel, Switzerland)
|February 13, 2025
PubMed
概括

牛肉中的酸含量,包括N-glycolylneuraminic acid (Neu5Gc) 和N-acetylneuraminic acid (Neu5Ac),因牛品种而异. 皮埃蒙特牛肉具有更健康的Neu5Ac/Neu5Gc比率,这表明通过选择性育种可以提高营养的潜力.

关键词:
N-乙神经氨基酸是什么?这是一种牛肉品种.这是极性氨基酸.红肉是红肉,红肉就是红肉.酸是酸的一种.

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