Dr. Yan Huang: Muscle Physiology and Meat Quality | Ep. 158
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Dr. Yan Huang: Muscle Physiology and Meat Quality | Ep. 158
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概要
In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!
"The most important driver of pork quality. Feed plays a very important role in the meat quality."
Meet the guest: Dr. Yan Huang is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.
Liked this one? Don’t stop now — Here’s what we think you’ll love!
What you will learn:
- (00:00) Highlight
- (01:06) Introduction
- (03:21) Pork quality factors
- (05:46) Genetic selection
- (09:04) Muscle metabolism
- (10:16) Animal welfare
- (15:24) Intramuscular fat
- (22:14) Final three questions
The Swine it Podcast Show Canada is trusted and supported by innovative companies like:
* Swine Veterinary Partners
* DietForge
- dsm-firmenich
- Topigs Norsvin
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