Effects of Dietary Supplementation with Ferulic Acid or Vitamin E Individually or in Combination on Meat Quality and Antioxidant Capacity of Finishing Pigs

This study aimed to evaluate the effects of vitamin E (VE), ferulic acid (FA) and their combination supplementation on meat quality and antioxidant capacities of finishing pigs. Sixty barrows were randomly allocated to four experimental diets using a 2×2 factorial arrangement with 2 VE supplemental...

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Detalles Bibliográficos
Autores principales: Li, Y. J., Li, L. Y., Li, J. L., Zhang, L., Gao, F., Zhou, G. H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4341082/
https://www.ncbi.nlm.nih.gov/pubmed/25656211
http://dx.doi.org/10.5713/ajas.14.0432

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4341082/
https://www.ncbi.nlm.nih.gov/pubmed/25656211
http://dx.doi.org/10.5713/ajas.14.0432

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