Effects of multiple vitamin E levels and two fat sources in diets for swine fed to heavy slaughter weight of 150 kg: II. Tissue fatty acid profile, vitamin E concentrations, immune capacity, and antioxidant capacity of plasma and tissue

The study objective was to evaluate the effect of two fat sources and graded levels of vitamin E (VE) supplementation on tissue fatty acid profile, VE concentrations, immune capacity, and antioxidant capacity of plasma and tissues of pigs at heavy slaughter weight (150 kg). A total of 48 individuall...

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Detalles Bibliográficos
Autores principales: Wang, Ding, Jang, Young Dal, Kelley, Marlee, Rentfrow, Gregg K, Azain, Michael J, Lindemann, Merlin D
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2023
Materias:
Non Ruminant Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10414353/
https://www.ncbi.nlm.nih.gov/pubmed/37575661
http://dx.doi.org/10.1093/tas/txad087

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10414353/
https://www.ncbi.nlm.nih.gov/pubmed/37575661
http://dx.doi.org/10.1093/tas/txad087

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