Dietary 0.10% chlorogenic acid improves the meat quality of Shaziling pigs. (PubMed, Front Vet Sci) - Aug 16, 2026 - "Correlation analyses showed that these increased metabolites were positively associated with the IMP content and/or negatively associated with the drop loss, and these decreased metabolites follow the opposite pattern. In conclusion, these results indicated that CGA could improve the meat quality of Shaziling pigs, and the effects might be associated with improved muscular metabolites."
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Chaoyue Wen; Jing Zhou; Nan Hu; Qiuping Guo; Wenjie Luo; Xin Wang; Yehui Duan; Yu Liao; Zihao Fan
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