Dietary Lecithin Supplementation Can Improve the Quality of the M. Longissimus thoracis

SIMPLE SUMMARY: Meat tenderness and texture can be influenced by the connective tissue content. Dietary lecithin offers a means of improving fat digestibility of pigs and reducing the connective tissue of pork. This feeding study confirmed that dietary lecithin decreased the chewiness and improved t...

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Detalles Bibliográficos
Autores principales: D’Souza, Darryl N., Blake, Bronwyn L., Williams, Ian H., Mullan, Bruce P., Pethick, David W., Dunshea, Frank R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4693209/
https://www.ncbi.nlm.nih.gov/pubmed/26610579
http://dx.doi.org/10.3390/ani5040405

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4693209/
https://www.ncbi.nlm.nih.gov/pubmed/26610579
http://dx.doi.org/10.3390/ani5040405

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